Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, moroccan beef stew. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Sprinkle beef with salt and pepper. Sprinkle beef with salt and pepper. Moroccan Beef Stew is hearty, flavorful and perfect for a chilly night! It's perfect slowly simmered on the stovetop, in the oven or pressure cooker.
Moroccan Beef Stew is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Moroccan Beef Stew is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. 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:
- Take 2 lbs beef chuck, trimmed and cut into 1 inch cubes
- Get 1 purple onion, chopped
- Get 1 large carrot, sliced 1/4 inch thick on the bias
- Get 4 cloves garlic, chopped
- Take 1 red or orange bell pepper, chopped
- Take 1 tbsp Spanish paprika
- Get 2 tsp ground cumin
- Prepare 1 1/2 tsp ground cinnamon
- Take 1/2 tsp ground ginger
- Take 1 heap tsp beef stock paste
- Prepare 1 tbsp honey
- Prepare 1/2 cup Kalamata olives, pitted
- Make ready 1/2 cup golden raisins
- Take 1 handful cilantro, chopped
- Get Zest from 1 lemon
Brown beef on preheated olive oil. 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.
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.
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. Moroccan Spiced Beef Stew is a wonderful comfort food. It's best appreciated during the cold winter days when dishes like stews, soups, and sauces; simmer forever and make the house smell amazing! Its so homey and brings childhood memories rushing back.
So that’s going to wrap it up for this special food moroccan beef stew recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!