Hi, I am Marie. Today, I’m gonna show you how to prepare moroccan beef stew recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Moroccan Beef Stew Recipe
Moroccan Beef Stew is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Moroccan Beef Stew is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook moroccan beef stew using 15 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan Beef Stew:
- Get 2 lbs beef chuck, trimmed and cut into 1 inch cubes
- Make ready 1 purple onion, chopped
- Make ready 1 large carrot, sliced 1/4 inch thick on the bias
- Prepare 4 cloves garlic, chopped
- Take 1 red or orange bell pepper, chopped
- Get 1 tbsp Spanish paprika
- Prepare 2 tsp ground cumin
- Get 1 1/2 tsp ground cinnamon
- Get 1/2 tsp ground ginger
- Get 1 heap tsp beef stock paste
- Take 1 tbsp honey
- Make ready 1/2 cup Kalamata olives, pitted
- Make ready 1/2 cup golden raisins
- Make ready 1 handful cilantro, chopped
- Prepare Zest from 1 lemon
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.
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