Recipe of Any-night-of-the-week Moroccan Style Braised Beef Stew

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Moroccan Style Braised Beef Stew. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In a large skillet, brown the beef in oil. Transfer it to a roasting pan.

The ingredients needed to make Moroccan Style Braised Beef Stew: Use of Lean stew beef cubes. Add the beef broth, the tomatoes, the beef cubes (with accumulated juices), the broth you used for deglazing and the raisins. Simmer for about an hour and a quarter until the sauce is thick and the beef is tender.

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, moroccan style braised beef stew. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Moroccan Style Braised Beef Stew is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it's quick, it tastes delicious. Moroccan Style Braised Beef Stew is something that I have loved my whole life. They're nice and they look fantastic.

Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In a large skillet, brown the beef in oil. Transfer it to a roasting pan.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook moroccan style braised beef stew using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Moroccan Style Braised Beef Stew:

1. {Take 1 lb of Lean stew beef cubes.
2. {Prepare 1/4 cup of Sugar.
3. {Prepare 2 tsp of canola oil.
4. {Prepare 2 medium of yellow onions.
5. {Prepare 2 tsp of ground cumin.
6. {Prepare 2 tsp of tumeric.
7. {Make ready 2 tsp of paprika.
8. {Get 1 tsp of curry powder.
9. {Get 1 tsp of ground ginger.
10. {Take 28 oz of beef broth.
11. {Get 8 each of carrots.
12. {Make ready 1/4 cup of parsley.
13. {Take 1 of salt and pepper.
14. {Take 4 clove of chopped garlic.

Add beef and accumulated juices; bring to simmer. Add beef and accumulated juices; bring to simmer. 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.

Instructions to make Moroccan Style Braised Beef Stew:

1. Season your beef! I only did salt and pepper. Hold in fridge until you're ready to use it..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. Add the chopped carrots, and cook for 10 minutes longer, or until the carrots are cooked throughout..
8. 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!.

Return the vegetables to the pan and add the garlic, honey, dried prunes and stock. Sprinkle beef with salt and pepper. Brown beef on preheated olive oil. Combine the paprika, coriander, turmeric, cumin, ginger and cayenne. This Moroccan beef stew with dates produces fork-tender meat that falls off the bones.

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