Slow-cooker Moroccan beef

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.
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.
USMetric
8 servingservings

Ingredients

Moroccan Beef
  • ½ cup 125 ml sliced yellow onionsliced yellow onions
  • 2 lbs 900 g beef roast
  • 4 tablespoons 4 tablespoons garam masala seasoning
  • 1 teaspoon 1 teaspoon sea salt
Tortillas

Instructions

Instructions are for 8 servings. Please modify as needed.

Moroccan beef

  1. Slice the onion into thin strips. Place into a slow cooker.
  2. Put the beef roast into the cooker on top of the onions. Add spices and salt.
  3. Cook on low heat for 8 hours. Shred with a fork and cook on lowest setting for another 2 hours; this allows the spices to permeate the beef.

Tortillas

  1. In a medium sized bowl, combine the almond flour, psyllium powder (sorry... no substitutes: flaxseed meal won’t work), and salt.
  2. 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.
  3. Separate into 10 balls (about 2 inches in diameter). Place the dough onto a piece of greased parchment paper.
  4. 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 don’t get the circle quite right with the rolling pin, use your hands to adjust it.
  5. Heat a large pan over medium-high heat with coconut oil or coconut oil spray.
  6. 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.) Sauté until light brown, then flip and cook through.

Tip!

No time for tortillas tonight? This spicy beef pairs well with our sautéed cabbage… buy a pre-shredded bag and you will be ready in 10 minutes!

This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.

More recipes from Maria Emmerich

8 Comments

  1. TRISH
    Only made the beef, but it was delish. Cooked on low for 6 hrs, cut the meat into smaller chunks then finished at high heat for 1 hr. Added 1/4 cup of water and some butter before serving with an indian coleslaw that was spiced with cumin.
  2. Renee
    Go to a Mexican grocery store and invest in a tortilla press, it will cut the prep time down by 75%. Trying to roll the tortillas out by hand is hard, time consuming and messy. I make a double batch, cook and freeze.
    Reply: #3
  3. Johnnie Wells
    Thanks for suggestion, one question I did have though you may know. How is the "marinara" instead of water wouldn't that make the dough difficult to roll?

    Go to a Mexican grocery store and invest in a tortilla press, it will cut the prep time down by 75%. Trying to roll the tortillas out by hand is hard, time consuming and messy. I make a double batch, cook and freeze.

  4. barb
    Tried this with pork roast...worked well. My tortillas are a bit thick, but I will work on them...it is not a bad problem to have...
  5. barb
    I did find that the tortilla dough when refrigerated made tortillas easier to make. The chilled dough on the press is MUCH easier...and even easier than that...freezing the tortillas with the parchment paper between :)
  6. rivka
    Hey, how many carbohydrates are there in tortillas only?
  7. AZSalli
    For the tortillas it seemed that 1 cup of water was too much - I ended up with a pancake batter instead of a dough. So my tortillas were a bit thick but delicious!
  8. Ryan
    It seems to me the photo used is obviously a stock photo of some kind (possibly from a designer). What sauce was used in the photo? I made this and my roast came out basically grey. If additional ingredients were used, the recipe should say so.

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