Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, moroccan beef stew. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Moroccan Beef Stew is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Moroccan Beef Stew is something that I have loved my entire life. They are nice and they look fantastic.
Read Customer Reviews & Find Best Sellers. Sprinkle beef with salt and pepper. 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 get started with this recipe, we must first prepare a few ingredients. You can have moroccan beef stew using 15 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan Beef Stew:
- Prepare 2 lbs beef chuck, trimmed and cut into 1 inch cubes
- Get 1 purple onion, chopped
- Get 1 large carrot, sliced 1/4 inch thick on the bias
- Take 4 cloves garlic, chopped
- Make ready 1 red or orange bell pepper, chopped
- Take 1 tbsp Spanish paprika
- Prepare 2 tsp ground cumin
- Take 1 1/2 tsp ground cinnamon
- Make ready 1/2 tsp ground ginger
- Take 1 heap tsp beef stock paste
- Get 1 tbsp honey
- Get 1/2 cup Kalamata olives, pitted
- Take 1/2 cup golden raisins
- Prepare 1 handful cilantro, chopped
- Get Zest from 1 lemon
Dredge beef pieces into flour mixture. Brown beef on preheated olive oil. A Moroccan beef stew packed with juicy flavours, this is a classic one-pot recipe that'll feed and warm the family on those chilly winter evenings. Adding ras el hanout or another mixed spice blend adds depth and complexity to the stew, bolstering the overall flavour.
Instructions to make Moroccan Beef Stew:
- Add a splash of olive oil to a large pot on medium-high heat. Season the beef cubes with salt and pepper and fry them in the pot until they're well-browned. Remove any excess oil and fill the pot with enough cold water to cover the meat. Cover and turn the heat down to medium-low. Let simmer for 2 hours, skimming the surface regularly to remove any scum. Add extra water as needed.
- Add a splash of olive oil to a large, deep pan on medium-high heat. Add the onions and carrots and fry for 2 to 3 minutes. Add the garlic and bell pepper and fry 1 minute more. Stir in the spices and continue frying 1 minute.
- Pull the beef cubes from their pot and stir 3 cups of the braising liquid as well as the stock paste and honey into the pan of spiced veggies. Add the olives and raisins and bring to a simmer. Let cook 5 minutes, then add the beef, cilantro and half the lemon zest. Simmer 2 to 3 minutes to warm the meat through. Sprinkle the remaining lemon zest on top when serving.
A Moroccan beef stew packed with juicy flavours, this is a classic one-pot recipe that'll feed and warm the family on those chilly winter evenings. Adding ras el hanout or another mixed spice blend adds depth and complexity to the stew, bolstering the overall flavour. Serve with a generous hunk of sourdough bread to mop up the juices afterwards. This wonderfully fragrant Moroccan beef stew calls for spices you may already have on hand. If not, they are easily found and will come in handy for many low-FODMAP recipes.
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