Moroccan Beef Stew Food

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MOROCCAN BEEF STEW



Moroccan Beef Stew image

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.

Provided by By: Carol | From A Chef's Kitchen

Categories     Soups and Stews

Time 2h

Number Of Ingredients 27

1 (2-pound) chuck roast (trimmed and cubed into approximately 1-inch cubes)
3 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 stalks celery (chopped)
1 medium onion (chopped)
2 large carrots (sliced)
4 cloves garlic (sliced)
2 cups beef broth
3 small plum tomatoes (coarsely chopped)
1 cup dried apricots (coarsely chopped)
Celery leaves (for garnish)
2 dried chipotle peppers
4 dried New Mexico chili peppers
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
4 cloves garlic
1/4 cup olive oil
1 teaspoon red wine vinegar
Salt (to taste)

Steps:

  • Combine flour, salt and pepper on a plate and dredge beef pieces.
  • Heat olive oil over medium-high heat in a Dutch oven and brown beef evenly in batches. Pour off excess drippings.
  • Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef. Add the celery, onion, carrot, garlic and beef broth.
  • Bring to a boil, reduce heat to low, cover and cook 1 1/4 hours to 1 1/2 hours. Alternately, combine the ingredients in an electric pressure cooker and cook on high for 22 minutes.
  • Add the apricots and tomatoes and cook an additional 15 minutes on the stovetop or 1 more minute on high in the pressure cooker.
  • Garnish with celery sprigs and serve with harissa.
  • Place peppers in a small saucepan with enough water to cover. Bring to a boil. Turn off heat and let stand 20 minutes.
  • Remove stems and seeds and transfer to a food processor or blender.
  • Combine cumin and coriander in a dry, nonstick skillet and toast briefly until fragrant, about 30 seconds.
  • Add to the peppers along with garlic, olive oil and red wine vinegar. Blend to a smooth paste. Season to taste with salt. Serve with stew.

Nutrition Facts : ServingSize 1, Calories 358 kcal, Carbohydrate 40 g, Protein 5 g, Fat 22 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 1 mg, Sodium 1664 mg, Fiber 7 g, Sugar 24 g, UnsaturatedFat 18 g

MOROCCAN BEEF STEW



Moroccan Beef Stew image

Make and share this Moroccan Beef Stew recipe from Food.com.

Provided by Lavender Lynn

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil, divided
1 3/4 lbs beef tenderloin, cut into 1-inch cubes
1 large onion, chopped
1 large carrot, chopped
2 garlic cloves, chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
2 cups beef broth
1/2 cup kalamata olive, halved pitted
1/2 cup golden raisin
1 (15 ounce) can garbanzo beans, drained (chickpeas)
1/2 cup cilantro, chopped fresh
1 teaspoon lemon peel

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.

MOROCCAN BEEF STEW



Moroccan Beef Stew image

Provided by Ann Gillespie

Categories     Soup/Stew     Beef     Olive     Onion     Sauté     Quick & Easy     Low Cal     High Fiber     Dinner     Raisin     Chickpea     Carrot     Winter     Healthy     Cilantro     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 14

3 tablespoons olive oil, divided
1 3/4 pounds beef tenderloin, cut into 1-inch cubes
1 large onion, chopped
1 large carrot, chopped
2 garlic cloves, chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
2 cups beef broth
1/2 cup halved pitted Kalamata olives
1/2 cup golden raisins
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup chopped fresh cilantro
1 teaspoon lemon peel

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.

SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS



Slow-Cooker Moroccan Beef Stew with Couscous image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h

Yield 4 servings

Number Of Ingredients 11

3 carrots, thinly sliced on an angle
1/2 large celery root, peeled and cut into 1-inch chunks (about 2 cups)
3/4 cup pitted prunes, chopped
1 1/4 pounds beef stew meat
1 tablespoon ras el hanout (Moroccan seasoning)
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
2 tablespoons tomato paste
1 cup couscous
2 teaspoons harissa paste, plus more for serving
Fresh cilantro, for topping

Steps:

  • Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
  • About 15 minutes before serving, cook the couscous as the label directs.
  • Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.

CARA'S MOROCCAN STEW



Cara's Moroccan Stew image

Lentils, chick peas, and veggies in a highly aromatic stew. This is a delicious and hearty recipe that is worth the effort. I make this ahead of time for the week to come and it is always a hit. Optional garnishes are yogurt, fresh mint, and cayenne pepper.

Provided by Cara Lewis-Watts

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h15m

Yield 8

Number Of Ingredients 25

1 cup French green lentils
3 bay leaves
2 whole garlic cloves
3 tablespoons olive oil
1 teaspoon chopped fresh thyme leaves
1 tablespoon minced garlic
1 tablespoon olive oil
1 teaspoon crushed hot chile flakes
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon minced garlic
1 cup chopped onions
1 cup chopped celery
1 cup chopped zucchini
1 red bell pepper, diced
1 yellow bell pepper, diced
1 butternut squash - peeled, seeded, and cut into 1-inch cubes
1 (8 ounce) can crushed tomatoes
1 (15 ounce) can chickpeas, drained
4 cups vegetable stock
1 cup chopped fresh flat-leaf parsley
½ cup plain yogurt
2 tablespoons chopped fresh mint
¼ teaspoon cayenne pepper

Steps:

  • Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
  • Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
  • Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

Nutrition Facts : Calories 302.9 calories, Carbohydrate 49.7 g, Cholesterol 0.9 mg, Fat 8.4 g, Fiber 12 g, Protein 11.6 g, SaturatedFat 1.2 g, Sodium 414 mg, Sugar 10.2 g

MOROCCAN BRAISED BEEF



Moroccan Braised Beef image

Curry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons of curry, then add more to your taste. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 6 servings.

Number Of Ingredients 15

1/3 cup all-purpose flour
2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 tablespoons olive oil
2 cans (14-1/2 ounces each) beef broth
2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup dry red wine
1 tablespoon curry powder
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1-1/2 cups golden raisins
Hot cooked couscous, optional

Steps:

  • Place flour in a large shallow dish; add beef and turn to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender. , During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.

Nutrition Facts : Calories 533 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 620mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 5g fiber), Protein 34g protein.

MOROCCAN STEW



Moroccan Stew image

Fragrant cinnamon, cumin and coriander give this hearty meatless medley from Rita Reinke of Wauwatosa, Wisconsin its exotic Moroccan flavor.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 15

2 cups cauliflowerets
3 medium carrots, cut into 2-inch julienned strips
1 medium onion, quartered and thinly sliced
2 teaspoons olive oil
1 cup sliced zucchini
1/2 cup water
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
Hot cooked rice, optional

Steps:

  • In a large nonstick skillet, saute the cauliflower, carrots and onion in oil for 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer. Serve over rice if desired.

Nutrition Facts :

MOROCCAN BEEF AND LENTIL STEW



Moroccan Beef and Lentil Stew image

A flavorful beef and lentil stew inspired by the tastes of Morocco. Great served over rice.

Provided by Kim

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h35m

Yield 6

Number Of Ingredients 23

2 tablespoons vegetable oil
2 carrot, (7-1/2")s carrots, chopped
1 celery stalk, chopped
1 onion, chopped
4 cloves garlic, minced
1 ½ pounds chuck roast, cut into 1-inch cubes
1 teaspoon salt, or to taste
1 teaspoon ground turmeric
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground black pepper, or to taste
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground allspice
3 tablespoons tomato paste
4 cups low-sodium beef broth
1 tablespoon molasses
2 leaf (blank)s bay leaves
1 cup dried red lentils
½ cup dried apricots, chopped
½ lemon, juiced

Steps:

  • Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
  • Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
  • Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.

Nutrition Facts : Calories 405.6 calories, Carbohydrate 36.9 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 7.7 g, Protein 28.6 g, SaturatedFat 5.2 g, Sodium 570.5 mg, Sugar 12.3 g

MOROCCAN STYLE BEEF STEW



Moroccan Style Beef Stew image

Not the same old beef stew. This one is made with ground beef and chickpeas instead of stew beef and potatoes.

Provided by threeovens

Categories     Stew

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 15

6 ounces orzo pasta (about 1 cup)
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon olive oil
1 cup onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 lb ground beef
1/3 cup currants or 1/3 cup raisins
1/3 cup kalamata olive, cut in half
1 cup orange juice
1 cup red wine
2 (14 1/2 ounce) cans diced tomatoes

Steps:

  • Cook orzo according to package directions or boil in lightly salted water 7 minutes until al dente; add drained chickpeas and drain all in a colander.
  • In a large skillet, heat oil over medium high heat; add onion and garlic and cook about 3 minutes while stirring.
  • Season with cumin, oregano, cinnamon, and salt.
  • Add beef and cook 3 to 4 minutes, while stirring and breaking up meat.
  • Add currants, olives, orange juice, red wine, and tomatoes; simmer 8 minutes.
  • Stir in pasta and chickpeas.

MOROCCAN BRAISED BEEF



Moroccan Braised Beef image

I found this recipe on another website. It originally came from Bon Apetit magazine. I made it when I wanted to do something a little different with stewing beef. The original recipe suggests to serve it with couscous, but anything to soak up the delicious gravy is good. When I made it, I used 1 and 1/2 cups of red wine since I didn't have any sherry and added a little sugar.

Provided by Paja9203

Categories     Stew

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil, divided
2 1/2 lbs stewing beef, cut into cubes
2 cups onions, chopped
3 garlic cloves, finely chopped
1 tablespoon garam masala
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne (more or less, depending how hot you like it)
1 cup dry red wine
1/2 cup dry sherry
2 cups beef broth
1 (14 1/2 ounce) can diced tomatoes with juice
1 1/2 cups golden raisins

Steps:

  • Season the beef with salt and pepper and brown it in the oil in a skillet in batches. (Optional: after each batch you can deglaze the pan by adding some of the beef stock and stirring to loosen the browned bits. Keep this liquid to add to the stew later.).
  • Remove beef.
  • Add a little more oil and saute the onions (seaoning with salt and pepper) until nicely browned (about 10 minutes).
  • Add the garlic and next 5 ingredients and stir for 1 minute. Add the wine and sherry, turn the heat to high and reduce until thick, about 8 minutes.
  • Add the beef broth, the tomatoes, the beef cubes (with accumulated juices), the broth you used for deglazing and the raisins.
  • Reduce heat to medium-low. Simmer for about an hour and a quarter until the sauce is thick and the beef is tender.
  • Alternately, put the pot in a 275 to 300 degree oven.
  • Taste and adjust the seasoning.
  • The stew can be refrigerated and reheated before serving (this helps to bring out the flavours) or served right away.

Nutrition Facts : Calories 330.8, Fat 7.5, SaturatedFat 1.1, Sodium 410.4, Carbohydrate 41.8, Fiber 3.6, Sugar 26.5, Protein 3.7

MOROCCAN BEEF STEW WITH ORANGE AND LEMON



Moroccan Beef Stew With Orange and Lemon image

This recipe was in our local newspaper. I just love the combination of flavours and thoroughly look forward to eating my dinner when I cook this.

Provided by sarahpears

Categories     Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

800 g lean beef, cubed
1 teaspoon olive oil
2 red onions, chopped
2 garlic cloves, chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon cinnamon
1/2 teaspoon saffron strand
1 lemon, juice and zest of
1 orange, juice and zest of
1 1/2 tablespoons brown sugar
2 cups beef stock

Steps:

  • Fry onion & garlic until onion has softened.
  • Add beef and slightly brown.
  • Add remainder of ingredients and mix through.
  • If you have a pressure cooker, put lid on pressure cooker and turn up high until pressure has built, then turn heat down and simmer for 20 minutes
  • If you do not have a pressure cooker you can simmer this for 1 1/2 hours or until meat is tender.
  • Serve with cous cous mixed with pinenuts and sultanas, along with roasted pumpkin.

MOROCCAN VEGETABLE STEW



Moroccan vegetable stew image

This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils

Provided by Justine Pattison

Time 1h5m

Number Of Ingredients 18

1 tbsp cold-pressed rapeseed oil
1 medium onion, peeled and finely sliced
2 thin leeks, trimmed and cut into thick slices
2 large garlic cloves, peeled and finely sliced
2 tsp ground coriander
2 tsp ground cumin
½ tsp dried chilli flakes
¼ tsp ground cinnamon
400g can of chopped tomatoes
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
400g can of chickpeas, drained and rinsed
100g dried split red lentils
375g sweet potatoes, peeled and cut into chunks
juice 1 large orange plus peel, thickly sliced with a vegetable peeler
50g mixed nuts, such as brazils, hazelnuts, pecans and walnuts, toasted and roughly chopped
½ small pack coriander, roughly chopped, to serve
full-fat natural bio-yogurt, to serve (optional)

Steps:

  • Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
  • Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
  • Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

Nutrition Facts : Calories 482 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 26 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium

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From pinterest.ca


BEEF TAGINE | BEEF RECIPES | JAMIE OLIVER RECIPES
Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes. Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well.
From jamieoliver.com


MOROCCAN BEEF STEW RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Moroccan Beef Stew Recipe - Food.com great www.food.com. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch.
From therecipes.info


28 MOROCCAN BEEF STEW IDEAS | COOKING RECIPES, MOROCCAN ...
Apr 19, 2019 - Explore Janice MacLeod's board "Moroccan beef stew" on Pinterest. See more ideas about cooking recipes, moroccan food, recipes.
From pinterest.ca


MOROCCAN BEEF STEW WITH HARISSA | A THOUGHT FOR FOOD ...
Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef. Add the celery, onion, carrot, garlic and beef broth. Bring to a boil, reduce heat to low, cover and cook 1 to 1 1/4 hours. Alternately, combine the ingredients in an electric pressure cooker and cook on high for 22 minutes.
From athoughtforfood.com


MOROCCAN SPICED BEEF STEW - EATING EUROPEAN
Moroccan Spiced Beef Stew is a wonderful comfort food. It’s best appreciated during the cold winter days when dishes like stews, soups, and sauces; simmer forever and make the house smell amazing! Its so homey and brings childhood memories rushing back. I really love the smell of some good stew boiling in a pot on Sunday afternoon. This time I decided to add …
From eatingeuropean.com


MOROCCAN BEEF STEW - READER'S DIGEST CANADA
Add onion to saucepan. Cook until softened, 5 minutes, adding a spoonful of water, if needed, to prevent sticking. Add garlic, ginger, cinnamon, nutmeg, turmeric, salt and pepper. Cook 1 minute. Add apricots, raisins, potatoes, reserved beef and broth. Cover and simmer until meat is very tender, 11/2 hours. Stir in chickpeas.
From readersdigest.ca


MOROCCAN BEEF STEW | METRO
Mark the recipe name and date on each bag with a permanent marker. Indicate “1/3” on the first bag containing the beef, “2/3” on the second bag containing the apricots and onions, and “3/3” on the third bag containing the vegetables. Place in freezer. Thaw beef in refrigerator, then brown the cubes in an oiled pan.
From metro.ca


CROCKPOT MOROCCAN BEEF STEW - MEAL PLANNING MAVEN
Spice rub may be made up to 3 days ahead; cover and refrigerate. Marinate Beef: place beef cubes into a baking dish. Rub spice mixture into beef cubes, massaging thoroughly. Cover; refrigerate for at least 8 hours (preferably overnight) to allow flavors to blend. Assembly and Cooking: About 6 hours before serving, place onions, carrots ...
From mealplanmaven.com


MOROCCAN BEEF STEW | RECIPE | SIMPLY BEEF & LAMB
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 recipe works well cooked in a slow cooker …
From simplybeefandlamb.co.uk


SUPER EASY SLOW COOKER MOROCCAN BEEF - EASY READ RECIPES ...
This Moroccan Beef recipe can also be cooked on the stovetop by sauteing the onions in a tablespoon of oil, adding the spices and then browning the meat before adding the liquid. Simmer on low for at least 2 hours before checking if the meat is tender. This method gives even more flavour but is not as convenient as simply putting all the ingredients in the slow cooker. If set to …
From easyreadrecipes.com


SLOW-COOKED MOROCCAN BEEF STEW WITH DATES - VEENA AZMANOV
This Moroccan beef stew with dates produces fork-tender meat that falls off the bones. The contrasting flavors from the sweet dates and hot spicy paprika create a flavorful gravy that is absolutely delicious over steamed rice or couscous. Beef Stew - Slow Cooked Moroccan Recipe Table of Content. About this recipe; Ingredients and substitutes ; Step by step …
From veenaazmanov.com


MOROCCAN BEEF STEW CROCK POT - ALL INFORMATION ABOUT ...
Slow-Cooker Moroccan Beef Stew with Couscous Recipe | Food ... tip www.foodnetwork.com. Directions. Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl ...
From therecipes.info


MOROCCAN BEEF STEW RECIPE | EAT SMARTER USA
1. Cut beef into approximately 3/4-inch cubes. Mix cumin, turmeric, paprika, cinnamon, and allspice in a bowl. Sprinkle over the meat and mix thoroughly. Let marinate for 30 minutes in …
From eatsmarter.com


MOROCCAN BEEF STEW SLOW COOKER RECIPES ALL YOU NEED IS …
SLOW COOKER MOROCCAN LAMB STEW RECIPE | BBC GOOD FOOD. Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep . Provided by Cassie Best. Categories Dinner, Main course. Total Time 9 hours 10 minutes. Prep Time 10 minutes. Cook Time 9 hours . Yield 6. …
From stevehacks.com


MOROCCAN BEEF STEW RECIPE | BON APPéTIT
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch.
From bonappetit.com


SLOW COOKER BEEF DAUBE (MOROCCAN BEEF STEW) | GRADFOOD
In a small dish, combine the flour with 1 tbsp beef stock, whisk until combined, and add to the slow cooker. Turn the slow cooker to low and cook until beef is tender, about 7-8 hours, stirring once or twice. Combine yogurt with 1 tbsp olive oil, 1 tsp dried parsley, and 1 tbsp diced cilantro. Add some of the stew into a bowl, place a heap of ...
From gradfood.com


MOROCCAN BEEF AND SQUASH STEW - STEVEN AND CHRIS - CBC
Moroccan Beef and Squash Stew. Friday October 24, 2014 in Recipes It's fall and squash is in season. Chef Joanna Tymkiw shares some of her favourite squash-based make-ahead meals...starting with ...
From cbc.ca


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