Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, moroccan beef stew. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Sprinkle beef with salt and pepper. Tips for making Moroccan Beef Stew: I've made some adjustments to her recipe over time, but some things Mom just knew best — like using a chuck roast for the stew meat and hand-trimming it. Sprinkle beef with salt and pepper.
Moroccan Beef Stew is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Moroccan Beef Stew is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook moroccan beef stew using 15 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan Beef Stew:
- Get beef chuck, trimmed and cut into 1 inch cubes
- Prepare purple onion, chopped
- Prepare large carrot, sliced 1/4 inch thick on the bias
- Make ready garlic, chopped
- Get red or orange bell pepper, chopped
- Take Spanish paprika
- Make ready ground cumin
- Get ground cinnamon
- Make ready ground ginger
- Make ready heap tsp beef stock paste
- Prepare honey
- Prepare Kalamata olives, pitted
- Get golden raisins
- Prepare cilantro, chopped
- Prepare Zest from 1 lemon
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.
Steps 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.
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. Moroccan Style Beef Stew With minimal effort involved, this dish is perfect for chilly evenings and informal dinner parties and can be left on the hob or in the oven to slow cook. Boneless shin of beef or chuck steak cubes are dusted in flour mixed with a combination of pan-fried Moroccan spices, onions, garlic, stock and chick peas. Last time I have cooked Moroccan Beef Stew for my friend from Cologne, who visited us for a weekend and I saw, when he tried this dish, he was as amazed as we were when we discovered it.
So that is going to wrap it up for this exceptional food moroccan beef stew recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
