Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, moroccan style braised beef stew. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Moroccan Style Braised Beef Stew is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Moroccan Style Braised Beef Stew is something which I’ve loved my entire life.
Moroccan-Style Braised Beef with Carrots and Couscous. Moroccan Beef Stew is hearty, flavorful and perfect for a chilly night! It's perfect slowly simmered on the stovetop, in the oven or pressure cooker.
To begin with this particular recipe, we have to first prepare a few components. You can have moroccan style braised beef stew using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan Style Braised Beef Stew:
- Get 1 lb Lean stew beef cubes
- Get 1/4 cup Sugar
- Take 2 tsp canola oil
- Get 2 medium yellow onions
- Get 2 tsp ground cumin
- Take 2 tsp tumeric
- Take 2 tsp paprika
- Prepare 1 tsp curry powder
- Take 1 tsp ground ginger
- Prepare 28 oz beef broth
- Make ready 8 each carrots
- Get 1/4 cup parsley
- Prepare 1 salt and pepper
- Take 4 clove chopped garlic
The menu includes linguine with braised red wine short rib sauce and chocolate cherry martinis. Moroccan beef stew is a unique savory and sweet combination with dried apricots and raisins. If you're not familiar with Moroccan style flavors, this stew is slightly sweet, slightly spicy, and very savory. Most americans are used to cinnamon and allspice used in sweet dishes but they swing both.
Instructions to make Moroccan Style Braised Beef Stew:
- Season your beef! I only did salt and pepper. Hold in fridge until you're ready to use it.
- Go ahead and prep everything else!— slice your onions, mince your garlic, peel and cut carrots (each carrot will cut into about four pieces), chop your parsley.
- Heat up your oil in a large pot. Once your oil is hot enough (it will have ripples when you shake the pot) mix in your sugar. Let it slightly caramelize, but be careful not to over cook it. Now add your beef cubes. You are only searing the beef ! once all sides have started to cook, and are coated with that flavorful goodness, remove the meat, and hold in its own juices.
- Now it's time to soften up the onions ! Throw them into your pot, and begin to soften them. Don't overcook them though! Remember, they will continue to cook in the stew.
- Stir in the minced garlic, and allow to cook; DON'T BURN ! Once you can smell that garlic, add all of your seasonings and spices.
- Add the beef broth, and bring to a boil. Now is a good time to test your flavor. Of course you may add anything you want more of. Add your beef back in, and cook on low heat for 40 minutes.
- Add the chopped carrots, and cook for 10 minutes longer, or until the carrots are cooked throughout.
- Season it up with some salt and pepper, and add your chopped parsley. Serve with some spicy garlic couscous! And if you have picky eaters, it also goes great with basmati rice ;) Hope you enjoy!
This Moroccan Beef Stew is made with Beef Stew meat, nutritious sweet potato, golden raisins and Use your slow-cooker to develop sweet and savory flavors in this Moroccan Beef Stew. Impress your party guests with these sweet and spicy bite-size beef ribs. Add beef and accumulated juices; bring to simmer. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about Season stew with salt and pepper. Cool slightly, chill until cold, then cover and keep chilled.
So that is going to wrap it up with this exceptional food moroccan style braised beef stew recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
