Moroccan Beef Stew

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, moroccan beef stew. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sprinkle beef with salt and pepper. Sprinkle beef with salt and pepper. Sprinkle beef with salt and pepper. STEW: Combine flour, salt and pepper on a plate and dredge beef pieces.

Moroccan Beef Stew is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Moroccan Beef Stew is something which I have loved my entire life.

To get started with this recipe, we have to 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:
  1. Take 2 lbs beef chuck, trimmed and cut into 1 inch cubes
  2. Get 1 purple onion, chopped
  3. Make ready 1 large carrot, sliced 1⁄4 inch thick on the bias
  4. Make ready 4 cloves garlic, chopped
  5. Make ready 1 red or orange bell pepper, chopped
  6. Make ready 1 tbsp Spanish paprika
  7. Make ready 2 tsp ground cumin
  8. Get 1 1⁄2 tsp ground cinnamon
  9. Prepare 1⁄2 tsp ground ginger
  10. Get 1 heap tsp beef stock paste
  11. Get 1 tbsp honey
  12. Make ready 1⁄2 cup Kalamata olives, pitted
  13. Make ready 1⁄2 cup golden raisins
  14. Take 1 handful cilantro, chopped
  15. Take Zest from 1 lemon

Serve with a generous hunk of sourdough bread to mop up the juices afterwards. 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.

Steps to make Moroccan Beef Stew:
  1. 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.
  2. 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.
  3. 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.

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. Brown beef on preheated olive oil. Combine the paprika, coriander, turmeric, cumin, ginger and cayenne. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper.

So that’s going to wrap it up with this special food moroccan beef stew recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!