Moroccan Beef Stew

4-6 servings

• 3 tbsp evoo
• 2 c thinkly sliced onion
• 5 minced garlic cloves
• 2 lb been chuck cut into 2" cubes and seasoned with salt and pepper
• 15 oz can diced tomatoes with juice
• 1 cup lower-sodium beef broth
• 1 tbsp honey
• 2 tsp each: ground cumin and ground coriander
• 1 tsp each: ground ginger, turmeric
• 1 cinnamon stick
• 1 bay leaf
• black pepper to taste
• 1 c pitted, chopped prunes

1. Heat 1 1/2 tbsp oil in a large frying pan and saute the onions until golden brown (you can use your Instant Pot for this)
2. Add the garlic and cook for another minute
3. Transfer to the crock pot if needed
4. Heat the remaining oil in a pan and sear off the beef cubes (you could evacuate the onion and garlic to do this in your instant pot)
5. Transfer back to the slow cooker
6. Add the remaining ingredients and stir
7. Cover and cook on low for 8-10 hours.
8. Remove the cinnamon stick and bay leaf before serving.

calories: 410. fat 19g 310 g sodium, 39 carb, 22 sugar, 18 prot