Moroccan Beef Stew
Moroccan Beef Stew

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, moroccan beef stew. One of my favorites. This time, I am going to 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 in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Moroccan Beef Stew is something which I’ve loved my whole life.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! 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.

To get started with this recipe, we have to first prepare a few ingredients. 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:
  1. Make ready 2 lbs beef chuck, trimmed and cut into 1 inch cubes
  2. Get 1 purple onion, chopped
  3. Make ready 1 large carrot, sliced 1/4 inch thick on the bias
  4. Make ready 4 cloves garlic, chopped
  5. Get 1 red or orange bell pepper, chopped
  6. Get 1 tbsp Spanish paprika
  7. Prepare 2 tsp ground cumin
  8. Get 1 1/2 tsp ground cinnamon
  9. Take 1/2 tsp ground ginger
  10. Make ready 1 heap tsp beef stock paste
  11. Take 1 tbsp honey
  12. Prepare 1/2 cup Kalamata olives, pitted
  13. Make ready 1/2 cup golden raisins
  14. Get 1 handful cilantro, chopped
  15. Take Zest from 1 lemon

It's perfect slowly simmered on the stovetop, in the oven or pressure cooker. Chop the beef into small pieces. In one deep plate mix together salt, pepper and flour. Dredge beef pieces into flour mixture.

Steps to make Moroccan Beef Stew:
  1. 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.
  2. 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.
  3. 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.

In one deep plate mix together salt, pepper and flour. Dredge beef pieces into flour mixture. Brown beef on preheated olive oil. 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.

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