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Moroccan Beef Stew is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Moroccan Beef Stew is something that I’ve loved my whole life. They’re fine and they look wonderful.
Sprinkle beef with salt and pepper. Sprinkle beef with salt and pepper. Sprinkle beef with salt and pepper.
To begin with this particular recipe, we have to prepare a few ingredients. You can have moroccan beef stew using 15 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Moroccan Beef Stew:
- Prepare 2 lbs beef chuck, trimmed and cut into 1 inch cubes
- Make ready 1 purple onion, chopped
- Prepare 1 large carrot, sliced 1/4 inch thick on the bias
- Take 4 cloves garlic, chopped
- Get 1 red or orange bell pepper, chopped
- Get 1 tbsp Spanish paprika
- Prepare 2 tsp ground cumin
- Take 1 1/2 tsp ground cinnamon
- Take 1/2 tsp ground ginger
- Get 1 heap tsp beef stock paste
- Get 1 tbsp honey
- Make ready 1/2 cup Kalamata olives, pitted
- Prepare 1/2 cup golden raisins
- Prepare 1 handful cilantro, chopped
- Get Zest from 1 lemon
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. Last time I have cooked Moroccan Beef Stew for my friend from Cologne, who visited us for a weekend and I saw, when he tried this dish, he was as amazed as we were when we discovered it.
Instructions 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.
The mixture of soft beef, sweet and spice sauce make the dish unforgettable. Heat oil in a large pot over medium-high heat. Add half of beef to pot. Stir in tomato sauce, broth, dried plums and honey. Return beef to pan; bring to a boil.
Above is the best way to cook moroccan beef stew, very straightforward to make. Do the cooking levels appropriately, loosen up and use your heart then your cooking will likely be scrumptious. There are many recipes you can strive from this web site, please find what you need. For those who like this recipe please share it with your folks. Comfortable cooking.
