SLOW COOKED BEEF WITH FRAGRANT MOROCCAN SPICES, MANGO CHUTNEY AND APRICOTS WOW!!!!!!!!!!!!!!!!! ENOY DAN:

                              CROCK POT MARRAKESH BEEF by CHEF DAN:

Serves 20

INGREDIENTS:

8 pounds lean stewing beef, diced, or petite steak, cut into 3/4-to-1-inch thick

2 tablespoons olive oil

4 onions, sliced

3 garlic cloves, crushed

2 cups mango chutney

1 can (14.5oz) diced tomatoes

2 tablespoons ground cumin

4 tablespoons ground coriander

3 tablespoons curry powder

4 tablespoons turmeric

2 teaspoon ground cinnamon

1 cup red tart cherries

3 cups beef stock

2-cups dried apricots

DIRECTIONS:

1.    Heat 1 tablespoon oil in a skillet on medium- high.

2.    Fry onion until browned about 4 minutes.

3.    Set aside.

4.    Heat 1 tablespoon oil on medium-high, brown beef in small batches, removing each batch before adding the next.

5.    Toss into crock-pot beef, onion, and remaining ingredients.

6.    Stir to combine.

7.    Cook on low all day, 8-10 hours.

8.    Season with salt and pepper.

9.    Serve over rice or couscous.

             ENJOY DAN:                                                      Savour!