Moroccan Beef Stew. Sprinkle beef with salt and pepper. Sprinkle beef with salt and pepper. Sprinkle beef with salt and pepper.
Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef. A Moroccan beef stew packed with juicy flavours, this is a classic one-pot recipe that'll feed and warm the family on those chilly winter evenings. Adding ras el hanout or another mixed spice blend adds depth and complexity to the stew, bolstering the overall flavour.
Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, moroccan beef stew. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Sprinkle beef with salt and pepper. Sprinkle beef with salt and pepper. Sprinkle beef with salt and pepper.
Moroccan Beef Stew is one of the most popular of current trending meals in the world. It is simple, it's fast, it tastes delicious. It's enjoyed by millions every day. Moroccan Beef Stew is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook moroccan beef stew using 15 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Moroccan Beef Stew:
- {Take 2 lbs of beef chuck, trimmed and cut into 1 inch cubes.
- {Make ready 1 of purple onion, chopped.
- {Make ready 1 of large carrot, sliced 1/4 inch thick on the bias.
- {Prepare 4 cloves of garlic, chopped.
- {Make ready 1 of red or orange bell pepper, chopped.
- {Take 1 tbsp of Spanish paprika.
- {Take 2 tsp of ground cumin.
- {Take 1 1/2 tsp of ground cinnamon.
- {Prepare 1/2 tsp of ground ginger.
- {Take 1 of heap tsp beef stock paste.
- {Prepare 1 tbsp of honey.
- {Make ready 1/2 cup of Kalamata olives, pitted.
- {Prepare 1/2 cup of golden raisins.
- {Get 1 handful of cilantro, chopped.
- {Get of Zest from 1 lemon.
Serve with a generous hunk of sourdough bread to mop up the juices afterwards. 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.
Steps 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..
Brown beef on preheated olive oil. Combine the paprika, coriander, turmeric, cumin, ginger and cayenne. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Directions Mix salt, cinnamon, pepper and allspice; sprinkle over beef and toss to coat. Brown beef in batches, adding more oil as necessary.
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