Moroccan Style Beef and Sweet Potato Stew with Grilled Cheese Sandwiches

This is my take on a Moroccan stew that will warm you to the soul with tender beef, sweet potatoes, chick peas and spices that will fight off the cold weather blues any day!

2 pounds stewing beef (if you can get some stock bones use some of those also)
1 onion chopped fine
2 cloves garlic minced
2 large sweet potatoes peeled and cubed
6 cups of water
1 bullion cube ( I use a vegetable base bullion cube for my soups)
1 teaspoon cumin, ground corriander, salt, seven spice, Kabsah spice and turmeric
1/2 teaspoon black pepper and all spice
1/4 teaspoon cayenne and Moroccan saffron
2 cans chick peas drained and rinsed
2 tablespoons flour
2 tablespoons olive oil
1/4 cup corn starch and enough water to make a slurry (a solution that looks like milk)

5-6 slices Velveta cheese
10-12 pieces of bread
Melts butter

Coat the beef with the spice mixture and flour by placing the meat in a plastic freezer bag with the spices and flour sealing and shaking. Add the olive oil to the bottom of a large stock pot over medium high heat. Add the beef and brown. Remove from the pot and set aside. Add the onions, garlic and sweet potatoes. Cook until the onions start to turn clear. Salt to taste. Add the water, bullion and beef. Bring to a boil then reduce heat cover and simmer. Let this simmer for 35-40 minutes. Add the slurry and let simmer with the lid off to thicken. While the stew is thickening brush one side of one piece of bread with the melted butter then add the cheese, brush one side of another piece of bread and top with the butter facing out. Place the buttered side of the bread I the counter top grill or a sauté pan over medium heat. Brown on both sides a d serve with the piping hot soup. For more on this recipe or any others please email me at alesia.leach@gmail.com