Moroccan Beef Stew Recipe
Ingredients
| 3 1b chuck steak 1.5 kg | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| Vegetable oil | 3 Tablespoon | |
| Onion | 1 Large, chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Carrots | 3 Large, chopped | |
| Tomatoes | 1 Can (10oz), chopped | |
| 1 tsp each ground coriander and cumin 5 mL | ||
| Ginger | 3/4 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Beef Stock | 2 Cup (16 tbs) | |
| 2 tbsp liquid honey 25 mL | ||
| Cinnamon sticks | 3 | |
| 1 cup each dried apricots and pitted prunes 250 mL | ||
| Chopped fresh parsley | ||
| 1/2 tsp each salt and pepper 2 mL | ||
| 1/2 tsp each salt and pepper 2 mL | ||
Directions
Cut beef into 1 inch (2.5 cm) cubes; toss with 1/4 cup (50 mL) of the flour.
In Dutch oven, heat half of the oil over medium heat; brown beef, in batches and adding remaining oil as necessary.
Remove to bowl and set aside.
To pan, add onion, garlic and carrots; cook, stirring, for 3 minutes or until softened.
Stir in tomatoes, coriander, cumin, ginger, turmeric, salt, pepper and cinnamon; cook, stirring, for 30 seconds.
Stir in remaining flour.
Stir in stock, honey and cinnamon sticks; bring to boil.
Return meat and any accumulated juices to pan; reduce heat, cover and simmer for 2-1/2 to 3 hours or until meat is just tender.
Add apricots and prunes; simmer, partially covered, for 35 to 45 minutes or until fruit is tender. (Stew can be cooled, covered and refrigerated for up to 2 days or frozen for up to 2 weeks, then thawed in refrigerator for 36 hours. Heat over low heat for 25 to 30 minutes or until heated through, stirring occasionally and adding up to 1/2 cup/125 mL additional beef stock if necessary.)
In Dutch oven, heat half of the oil over medium heat; brown beef, in batches and adding remaining oil as necessary.
Remove to bowl and set aside.
To pan, add onion, garlic and carrots; cook, stirring, for 3 minutes or until softened.
Stir in tomatoes, coriander, cumin, ginger, turmeric, salt, pepper and cinnamon; cook, stirring, for 30 seconds.
Stir in remaining flour.
Stir in stock, honey and cinnamon sticks; bring to boil.
Return meat and any accumulated juices to pan; reduce heat, cover and simmer for 2-1/2 to 3 hours or until meat is just tender.
Add apricots and prunes; simmer, partially covered, for 35 to 45 minutes or until fruit is tender. (Stew can be cooled, covered and refrigerated for up to 2 days or frozen for up to 2 weeks, then thawed in refrigerator for 36 hours. Heat over low heat for 25 to 30 minutes or until heated through, stirring occasionally and adding up to 1/2 cup/125 mL additional beef stock if necessary.)
Chef
