Crockpot Moroccan inspired squash and beef stew

Crockpot Moroccan inspired Squash and Beef Stew
serves 6

1 tablespoon oil
1 1/2 teaspoons ground cumin
1 teaspoon cumin seed
1 cinnamon stick
1/8 teaspoon cloves
1/8 teaspoon seasoned salt
1.5 pounds of stewed beef or lamb
1 large yellow onion, chopped
1 small acorn squash
2 potatoes
Half a zucchini
2 carrots
2 cups chicken broth
1 1/2 cups water
1/2 cup raisins or dried apricots

Turn your crockpot on high before you start cutting any vegetables. Chop your onion. Set aside.

Do not peel squash or potatoes. Cut acorn squash in half, remove seeds and then slice into desired size chunks. Quarter the potatoes and then cut into a size similar to acorn squash. Slice zucchini.

Add oil, spices, beef and onion to crockpot and cook for 5 minutes.
Add remaining ingredients, cover and cook on high for 4 hours or low for 6 to 8 hours. Add apricots or raisins the last hour of cooking.

Note: For a healthier version of this recipe, substitute four boneless skinless chicken breasts, cut into chunks, for the beef.

Source : The recipe-riot mailer on cooking-lists. com