Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, moroccan beef stew. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Moroccan Beef Stew is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Moroccan Beef Stew is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Take 2 lbs beef chuck, trimmed and cut into 1 inch cubes
- Take 1 purple onion, chopped
- Make ready 1 large carrot, sliced 1/4 inch thick on the bias
- Get 4 cloves garlic, chopped
- Take 1 red or orange bell pepper, chopped
- Prepare 1 tbsp Spanish paprika
- Prepare 2 tsp ground cumin
- Take 1 1/2 tsp ground cinnamon
- Take 1/2 tsp ground ginger
- Get 1 heap tsp beef stock paste
- Make ready 1 tbsp honey
- Get 1/2 cup Kalamata olives, pitted
- Make ready 1/2 cup golden raisins
- Take 1 handful cilantro, chopped
- Make ready Zest from 1 lemon
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. Sprinkle beef with salt and pepper. STEW: Combine flour, salt and pepper on a plate and dredge beef pieces.
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.
Sprinkle beef with salt and pepper. STEW: Combine flour, salt and pepper on a plate and dredge beef pieces. Heat olive oil over medium-high heat in a Dutch oven and brown beef evenly in batches. Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef. Mix ginger powder, black pepper, salt and saffron together in a small bowl; sprinkle mix over beef stew meat and toss well to coat pieces.
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