Moroccan Style Braised Beef Stew. Place flour in a large shallow dish; add beef and turn to coat. In a large skillet, brown beef in oil. Moroccan Style Braised Beef Stew This is a small portion.
Sprinkle meat with salt and pepper.
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.
You can cook Moroccan Style Braised Beef Stew using 14 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Moroccan Style Braised Beef Stew
- You need 1 lb of Lean stew beef cubes.
- It's 1/4 cup of Sugar.
- Prepare 2 tsp of canola oil.
- Prepare 2 medium of yellow onions.
- You need 2 tsp of ground cumin.
- It's 2 tsp of tumeric.
- Prepare 2 tsp of paprika.
- Prepare 1 tsp of curry powder.
- You need 1 tsp of ground ginger.
- You need 28 oz of beef broth.
- It's 8 each of carrots.
- Prepare 1/4 cup of parsley.
- Prepare 1 of salt and pepper.
- It's 4 clove of chopped garlic.
Use an immersion blender to thicken the braising mixture gravy--no need for a roux. Sprinkle beef with salt and pepper. This is what I love about beef stews - every country has its own recipe that tastes a little different then the other. 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.
Moroccan Style Braised Beef Stew step by step
- 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!.
Adding ras el hanout or another mixed spice blend adds depth and complexity to the stew, bolstering the overall flavour. Serve with a generous hunk of sourdough bread to mop up the juices afterwards. Tips for making Moroccan Beef Stew: I've made some adjustments to her recipe over time, but some things Mom just knew best — like using a chuck roast for the stew meat and hand-trimming it. Sprinkle beef with salt and pepper. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil.
