Post by Loupy on Nov 15, 2014 20:23:32 GMT -7
Moroccan Beef Stew
From: Erin Chase @ www.5dollardinners.com/
Adapted from Moroccan Lamb Stew from Rachael Ray
It’s time to kick the flavor up a couple notches in your next stew. This is a really interesting stew with a whole lot going on in the flavor department. You have the beef with the chickpeas…that soak up the cumin and cinnamon flavors. Then there’s the sweetness from the golden raisins and the salt-y zip from the kalamata olives.
This stew is seriously a party on your taste buds and a party in your tummy!
Yield – 5 servings
Preparation Time – 15 minutes
Cooking Time – 40 minutes
Ingredients
2 Tbsp olive oil
1 lb. stew beef (or chuck roast cut into bite size cubes)
1 small onion, diced
6 small carrot sticks, peeled and cut into chunks
15 oz. can diced tomatoes
15 oz. can chick peas
1 cup golden raisins
1 cup kalamata olives
2 cups beef broth
1 tsp cumin
1/2 tsp cinnamon
Salt and pepper
10 oz. box couscous
Directions
Heat the olive oil in a large saucepan.
Brown the beef and then add the onion, carrots, diced tomatoes, chickpeas (drained), raisins, olives, broth, cumin and cinnamon.
Bring to bubbling and let cook for about 20 minutes, or until beef pieces are cooked through and carrots are soft.
Season with salt and pepper to taste.
Prepare the couscous as directed on the box.
Serve Moroccan Beef Stew over couscous.
Freezer Instructions:
Make a double batch, let cool in fridge, and then place in a freezer friendly plastic container or bag.
Thaw in fridge or bowl of warm water.
Warm up in a saucepan.