Slow Cooker Moroccan Beef Stew

I've never had Moroccan food other than when I attempted to make it a few years ago when I made Crockpot Moroccan Chicken, which turned out pretty well. I came across this recipe from Spark Recipes. And since my Moroccan Chicken turned out so well, I figured this would turn out just as well. This was a super easy dish to make and came out so delicious and full of flavor from the curry and garam masala. I'm glad I was able to find another use for garam masala other than an Indian dish. And I love how this dish was a mixture of sweet and savory. I think I like this dish is better than its chicken counterpart. Serve this on top of couscous to complete your exotic meal.

2 lbs. beef, cubed
4 carrots, chopped
2 medium onions, chopped
3 cloves garlic, minced
1 tsp. yellow curry powder
1 tsp. garam masala
1/4 cup tomato sauce
3 cups broth (vegetable, chicken or beef)
1 (14.5 oz) can chickpeas, drained and rinsed (optional)
1/2 cup raisins (optional)
1/2 cup chopped dried apricots
2 Tbsp. chopped cilantro for garnish
1/4 cup toasted almond slivers for garnish (optional)

1) Pat the meat dry with a paper towel. Heat oil in a large saucepan over medium heat. Add meat and sear on all sides. Remove meat and set aside.

2) In the same pan, add carrots, onions, and garlic. Saute for 5 minutes, stirring occasionally. Add curry, garam masala, and tomato sauce. Stir to combine.

3) Add beef and vegetable mix in the crock pot. Cook on low for 6 hours. Add chickpeas and raisin (if using) and dried apricots. Cook for another 30 minutes to an hour. Serve on top of couscous.