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Moroccan Beef Stew

Canadian.Recipes's picture
Ingredients
  Chuck steak 3 Pound (3 Chuck Steak, 1.5 Kilogram)
  All purpose flour 1⁄3 Cup (5.33 tbs) (75 Milliliter)
  Vegetable oil 3 Tablespoon (50 Milliliter)
  Onion 1 Large, chopped
  Garlic 3 Clove (15 gm), minced
  Carrots 3 Large, chopped
  Tomatoes 1 Can (10 oz), drained and chopped
  Ground coriander 1 Teaspoon (5 Milliliter)
  Ground cumin 1 Teaspoon (5 Milliliter)
  Ginger 3⁄4 Teaspoon (4 Milliliter)
  Turmeric 1⁄2 Teaspoon (2 Milliliter)
  Cinnamon 1⁄4 Teaspoon (1 Milliliter)
  Beef stock 2 Cup (32 tbs) (500 Milliliter)
  Liquid honey 2 Tablespoon (25 Milliliter)
  Cinnamon sticks 3
  Dried apricots 1 Cup (16 tbs) (250 Milliliter)
  Pitted prunes 1 Cup (16 tbs) (250 Milliliter)
  Chopped fresh parsley 1 Tablespoon
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Pepper 1⁄2 Teaspoon (2 Milliliter)
Directions

Cut beef into 1 inch (2.5 cm) cubes; toss with 1/4 cup (50 mL) of the flour.
In Dutch oven, heat half of the oil over medium heat; brown beef, in batches and adding remaining oil as necessary.
Remove to bowl and set aside.
To pan, add onion, garlic and carrots; cook, stirring, for 3 minutes or until softened.
Stir in tomatoes, coriander, cumin, ginger, turmeric, salt, pepper and cinnamon; cook, stirring, for 30 seconds.
Stir in remaining flour.
Stir in stock, honey and cinnamon sticks; bring to boil.
Return meat and any accumulated juices to pan; reduce heat, cover and simmer for 2-1/2 to 3 hours or until meat is just tender.
Add apricots and prunes; simmer, partially covered, for 35 to 45 minutes or until fruit is tender. (Stew can be cooled, covered and refrigerated for up to 2 days or frozen for up to 2 weeks, then thawed in refrigerator for 36 hours. Heat over low heat for 25 to 30 minutes or until heated through, stirring occasionally and adding up to 1/2 cup/125 mL additional beef stock if necessary.)

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Occasion: 
Christmas
Ingredient: 
Beef
Interest: 
Party

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