Moroccan Beef Stew and Arugula Salad

As the colder weather hits try this slow simmering Moroccan Beef Stew served with a crisp Arugula, Apple and Manchego Cheese Salad from Once Upon a Chef.

Moroccan Beef Stew
Print Recipe
You need 3-4 hours to simmer this stew - it is well worth the wait. Serve over mashed potatoes, rice, couscous or quinoa.
Moroccan Beef Stew
Print Recipe
You need 3-4 hours to simmer this stew - it is well worth the wait. Serve over mashed potatoes, rice, couscous or quinoa.
Ingredients
Instructions
  1. Heat 1 tablespoon of oil in a large saucepan or dutch oven over medium high heat.
  2. Add onions and saute until translucent then add garlic and cook another 2 minutes. Remove onions and garlic to a bowl and reserve.
  3. Shake beef in a bag with flour, salt and pepper until evenly coated.
  4. Add remaining 3 tablespoons of oil to same pan and heat until medium high. Using tongs remove meat from the bag and shake off any excess flour. Cook beef turning with tongs until all sides are browned.
  5. Add coriander, oregano, cumin and ginger and cook stirring constantly for 1 minute. Now add broth and cinnamon sticks and reserved onions and garlic.
  6. Simmer uncovered for 2 hours stirring every 30 minutes. Add tomatoes, carrots, lemon juice and brown sugar and continue to cook. Once the has the thickens you desire cover for another 1 1/2 hours stirring every 15 minutes. Keep covered until ready to serve.
  7. Taste and season if necessary. Just before serving stir in parsley or sprinkle on top of each plated stew. Serve over mashed potatoes, rice, couscous, quinoa or naan bread on the side.
Powered byWP Ultimate Recipe
Arugula, Apples & Manchego Cheese Salad
Print Recipe
My new favourite recipe from Jenn Segal of Once Upon a Chef. Salad is tossed in an Cider Vinaigrette and can be perfectly paired with many fall dishes.
Arugula, Apples & Manchego Cheese Salad
Print Recipe
My new favourite recipe from Jenn Segal of Once Upon a Chef. Salad is tossed in an Cider Vinaigrette and can be perfectly paired with many fall dishes.
Ingredients
Salad
Vinaigrette
Instructions
  1. Toast the almonds in a large frying pan over medium heat - watch and stir frequently.
  2. Using a vegetable peeler thinly slice the manchego cheese.
  3. Whisk together all vinaigrette ingredients in a small bowl or measuring cup.
  4. Thinly slice the apple.
  5. In a large bowl dress arugula little by little - do not over dress - you may have a little left over. Stir in apples and top with cheese and almonds.
Powered byWP Ultimate Recipe

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.