MOROCCAN BEEF STEW
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
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
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 4 servings
Number Of Ingredients 11
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
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
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
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
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
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
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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- Place the flour in a large, clean, plastic food bag, season and add the cumin and Moroccan spices. Gently toss the beef cubes in the seasoned flour to coat. Preheat the oven to 170°C/325°F/ Gas Mark 3.
- Heat 2 tablespoons of oil in a large nonstick frying pan and brown the beef in batches. Transfer to a large oven-proof casserole dish. In the same frying pan add the remaining oil and cook the onions and garlic for 2-3 minutes, then transfer to the casserole.
- Add the stock, bring to the boil, cover and cook in in the oven for 2 hours, or until the beef is tender. About 15 minutes before the end of the cooking time add the chickpeas and return to the oven. Garnish the stew with the yoghurt and mint and serve with steamed couscous, rice or mash.
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