Moroccan Style 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

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.

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 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 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

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