Name: Slow-cooker Moroccan Beef Recipe
Total time: 610 min
Yield: 8
Cuisine: Moroccan

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Mmmm... Is for moroccan. Take care of dinner before you leave for work — and feel free to be a little smug about it! warm,  exotic spices make coming home a heady,  aromatic experience. Add a homemade tortilla for the perfect finishing touch.

How to make Slow-cooker Moroccan Beef Recipe

Maria Emmerich

Crawler

Moroccan

<p>Mmmm... Is for moroccan. Take care of dinner before you leave for work — and feel free to be a little smug about it! warm,  exotic spices make coming home a heady,  aromatic experience. Add a homemade tortilla for the perfect finishing touch.</p>

Non Vegetarian

45 g yellow onion, slicedyellow onions, sliced

900 g beef roast

4 tbsp garam masala seasoning

1 tsp sea salt

300 ml almond flour

5 tbsp ground psyllium husk powder

2 eggeggs

240 ml water

2 tbsp coconut oil for frying

Slice the onion into thin strips.  place into a slow cooker. 

step 1

Put the beef roast into the cooker on top of the onions.  add spices and salt. 

step 2

Cook on low heat for 8 hours.  shred with a fork and cook on the lowest setting for another 2 hours; this allows the spices to permeate the beef. 

step 3

In a medium-sized bowl,  combine the almond flour,  psyllium powder (sorry.   no substitutes:flaxseed meal wont work),  and salt. 

step 4

Add in the eggs and stir until dough thickens.  add water (or marinara) to the bowl.  mix until well combined.  let sit for a minute or two until the dough gels up. 

step 5

Separate into 10 balls (about 2 inches in diameter).  place the dough onto a piece of greased parchment paper. 

step 6

Top with another greased piece of parchment.  using a rolling pin,  roll the dough out in a circle shape with even thickness throughout.  this dough is very forgiving,  so if you dont get the circle quite right with the rolling pin,  use your hands to adjust it. 

step 7

Heat a large pan over medium-high heat with coconut oil or coconut oil spray. 

step 8

Once hot,  place a raw tortilla on the pan.  (if the tortilla sticks to the parchment the first time,  as it did for me,  just use your hands to close up any holes the dough is still very forgiving.) saut until lightly brown,  then flip and cook through. 

step 9

step 10

step 11

step 12

step 13

step 14

step 15

step 16

step 17

step 18

step 19

step 20

step 21

step 22

step 23

step 24

step 25

step 26

step 27

step 28

step 29

step 30

step 31

step 32

step 33

step 34

step 35

step 36

step 37

step 38

step 39

step 40

step 41

step 42

step 43

step 44

step 45

step 46

step 47

step 48

step 49

step 50

step 51

step 52

step 53

step 54

step 55

step 56

step 57

step 58

step 59

step 60

step 61

step 62

step 63

step 64

step 65

step 66

step 67

step 68

step 69

step 70

step 71

step 72

Diet Doctor