Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, moroccan beef stew. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Sprinkle beef with salt and pepper. Tips for making Moroccan Beef Stew: I've made some adjustments to her recipe over time, but some things Mom just knew best — like using a chuck roast for the stew meat and hand-trimming it. Moroccan beef stew is a unique savory and sweet combination with dried apricots and raisins.
Moroccan Beef Stew is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Moroccan Beef Stew is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have moroccan beef stew using 15 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Moroccan Beef Stew:
- Make ready 2 lbs beef chuck, trimmed and cut into 1 inch cubes
- Make ready 1 purple onion, chopped
- Prepare 1 large carrot, sliced 1/4 inch thick on the bias
- Take 4 cloves garlic, chopped
- Make ready 1 red or orange bell pepper, chopped
- Take 1 tbsp Spanish paprika
- Get 2 tsp ground cumin
- Prepare 1 1/2 tsp ground cinnamon
- Make ready 1/2 tsp ground ginger
- Take 1 heap tsp beef stock paste
- Get 1 tbsp honey
- Prepare 1/2 cup Kalamata olives, pitted
- Get 1/2 cup golden raisins
- Make ready 1 handful cilantro, chopped
- Get Zest from 1 lemon
This Slow Cooker Moroccan Beef Stew captures the traditional Moroccan flavors in an easy-to-make stew right in your slow cooker. We've included plenty of fresh vegetables, but you can certainly add more to increase the nutrient profile! This Moroccan beef stew is excellent served over brown rice or couscous with whole wheat pita bread. A Moroccan beef stew packed with juicy flavours, this is a classic one-pot recipe that'll feed and warm the family on those chilly winter evenings.
Instructions to make Moroccan Beef Stew:
- Add a splash of olive oil to a large pot on medium-high heat. Season the beef cubes with salt and pepper and fry them in the pot until they're well-browned. Remove any excess oil and fill the pot with enough cold water to cover the meat. Cover and turn the heat down to medium-low. Let simmer for 2 hours, skimming the surface regularly to remove any scum. Add extra water as needed.
- Add a splash of olive oil to a large, deep pan on medium-high heat. Add the onions and carrots and fry for 2 to 3 minutes. Add the garlic and bell pepper and fry 1 minute more. Stir in the spices and continue frying 1 minute.
- Pull the beef cubes from their pot and stir 3 cups of the braising liquid as well as the stock paste and honey into the pan of spiced veggies. Add the olives and raisins and bring to a simmer. Let cook 5 minutes, then add the beef, cilantro and half the lemon zest. Simmer 2 to 3 minutes to warm the meat through. Sprinkle the remaining lemon zest on top when serving.
Adding ras el hanout or another mixed spice blend adds depth and complexity to the stew, bolstering the overall flavour. Serve with a generous hunk of sourdough bread to mop up the juices afterwards. Moroccan Style Beef Stew With minimal effort involved, this dish is perfect for chilly evenings and informal dinner parties and can be left on the hob or in the oven to slow cook. Boneless shin of beef or chuck steak cubes are dusted in flour mixed with a combination of pan-fried Moroccan spices, onions, garlic, stock and chick peas. This wonderfully fragrant Moroccan beef stew calls for spices you may already have on hand.
So that’s going to wrap this up for this special food moroccan beef stew recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
