Moroccan Beef Stew
As the colder weather hits try this slow simmering Moroccan Beef Stew served with a crisp Arugula, Apple and Manchego Cheese Salad. You need 3-4 hours to simmer this stew – it is well worth the wait. Serve over mashed potatoes, rice, couscous or quinoa.
- 4 tablespoons canola oil divided
- 1 large onion diced
- 3 garlic cloves minced
- 1 lb. stewing beef
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons coriander
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon ground ginger or 1 T fresh
- 1 carton beef broth 946 ml
- 1 cinnamon stick
- 1 small can crushed or diced tomatoes 14-19 oz
- 3 medium carrots peeled and chopped
- 1/4 cup fresh lemon juice
- 1 tablespoon brown sugar
- 1/4 cup fresh parsley finely chopped
- Heat 1 tablespoon of oil in a large saucepan or dutch oven over medium high heat.
- Add onions and saute until translucent then add garlic and cook another 2 minutes. Remove onions and garlic to a bowl and reserve.
- Shake beef in a bag with flour, salt and pepper until evenly coated.
- 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.
- Add coriander, oregano, cumin and ginger and cook stirring constantly for 1 minute. Now add broth and cinnamon sticks and reserved onions and garlic.
- Simmer uncovered for 2 hours stirring every 30 minutes. Add tomatoes, carrots, lemon juice and brown sugar and continue to cook. Once the stew thickens to your liking cover for another 1 1/2 hours stirring every 15 minutes. Keep covered until ready to serve.
- 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.