Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, moroccan style braised beef stew. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Discover The Latest Outdoor Collection Now. Serve this savory Moroccan beef stew over rice or rice pilaf, or with warmed pita bread to soak up the wonderful juices. In a bowl, toss the beef in the Moroccan spice blend and transfer to the pan along with any remaining spice blend. Cook for a few minutes, turning the beef to brown it all over.
Moroccan Style Braised Beef Stew is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Moroccan Style Braised Beef Stew is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook moroccan style braised beef stew using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Moroccan Style Braised Beef Stew:
- Get 1 lb Lean stew beef cubes
- Get 1/4 cup Sugar
- Take 2 tsp canola oil
- Prepare 2 medium yellow onions
- Make ready 2 tsp ground cumin
- Prepare 2 tsp tumeric
- Get 2 tsp paprika
- Prepare 1 tsp curry powder
- Take 1 tsp ground ginger
- Take 28 oz beef broth
- Get 8 each carrots
- Get 1/4 cup parsley
- Take 1 salt and pepper
- Prepare 4 clove chopped garlic
I made the spicy couscous and basmati rice along with it. Try this Moroccan-Style Braised Beef with Carrots and Couscous for a ethnic-inspired dinner that will delight. Dried apricots and North African spices render a hearty stew. Use an immersion blender to thicken the braising mixture gravy–no need for a roux.
Steps to make Moroccan Style Braised Beef Stew:
- Season your beef! I only did salt and pepper. Hold in fridge until you're ready to use it.
- Go ahead and prep everything else!— slice your onions, mince your garlic, peel and cut carrots (each carrot will cut into about four pieces), chop your parsley.
- Heat up your oil in a large pot. Once your oil is hot enough (it will have ripples when you shake the pot) mix in your sugar. Let it slightly caramelize, but be careful not to over cook it. Now add your beef cubes. You are only searing the beef ! once all sides have started to cook, and are coated with that flavorful goodness, remove the meat, and hold in its own juices.
- Now it's time to soften up the onions ! Throw them into your pot, and begin to soften them. Don't overcook them though! Remember, they will continue to cook in the stew.
- Stir in the minced garlic, and allow to cook; DON'T BURN ! Once you can smell that garlic, add all of your seasonings and spices.
- Add the beef broth, and bring to a boil. Now is a good time to test your flavor. Of course you may add anything you want more of. Add your beef back in, and cook on low heat for 40 minutes.
- Add the chopped carrots, and cook for 10 minutes longer, or until the carrots are cooked throughout.
- Season it up with some salt and pepper, and add your chopped parsley. Serve with some spicy garlic couscous! And if you have picky eaters, it also goes great with basmati rice ;) Hope you enjoy!
Dried apricots and North African spices render a hearty stew. Use an immersion blender to thicken the braising mixture gravy–no need for a roux. By Jeanne Thiel Kelley Moroccan Style Braised Beef Stew Hey everyone, it's John, welcome to my recipe site. Today, I will show you a way to make a special dish, moroccan style braised beef stew. It is one of my favorites.
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