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Slow-Cooker Moroccan Beef Stew with Couscous
Ingredients
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  • 3 carrots, thinly sliced on an angle
  • ½ large celery root, peeled and cut into 1-inch chunks (about 2 cups)
  • ¾ cup pitted prunes, chopped
  • 1 ¼ pounds beef stew meat
  • 1 tablespoon ras el hanout (Moroccan seasoning)
  • Kosher salt and freshly ground pepper
  • 2 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 cup couscous
  • 2 teaspoons harissa paste, plus more for serving
  • Fresh cilantro, for topping
Steps
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