Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, moroccan beef stew. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Moroccan Beef Stew is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Moroccan Beef Stew is something that I’ve loved my entire life.
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To begin with this particular recipe, we must prepare a few components. You can have moroccan beef stew using 15 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Moroccan Beef Stew:
- Take 2 lbs beef chuck, trimmed and cut into 1 inch cubes
- Prepare 1 purple onion, chopped
- Get 1 large carrot, sliced 1/4 inch thick on the bias
- Make ready 4 cloves garlic, chopped
- Take 1 red or orange bell pepper, chopped
- Make ready 1 tbsp Spanish paprika
- Take 2 tsp ground cumin
- Get 1 1/2 tsp ground cinnamon
- Prepare 1/2 tsp ground ginger
- Get 1 heap tsp beef stock paste
- Prepare 1 tbsp honey
- Take 1/2 cup Kalamata olives, pitted
- Make ready 1/2 cup golden raisins
- Prepare 1 handful cilantro, chopped
- Get Zest from 1 lemon
Use quick-release feature to release pressure; carefully remove lid. Serve over couscous and top as desired with almonds and parsley. This Slow Cooker Moroccan Beef Stew captures the traditional Moroccan flavors in an easy-to-make stew right in your slow cooker. We've included plenty of fresh vegetables, but you can certainly add more to increase the nutrient profile!
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.
This Moroccan beef stew is excellent served over brown rice or couscous with whole wheat pita bread. 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. This stew is typically served with couscous made from high-FODMAP wheat, however quinoa, buckwheat groats, or millet are excellent low-FODMAP stand-ins for couscous. 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.
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