Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, moroccan beef stew. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Moroccan Beef Stew is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Moroccan Beef Stew is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have moroccan beef stew using 15 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan Beef Stew:
- Prepare beef chuck, trimmed and cut into 1 inch cubes
- Get purple onion, chopped
- Prepare large carrot, sliced 1/4 inch thick on the bias
- Get garlic, chopped
- Make ready red or orange bell pepper, chopped
- Prepare Spanish paprika
- Get ground cumin
- Make ready ground cinnamon
- Take ground ginger
- Take heap tsp beef stock paste
- Take honey
- Make ready Kalamata olives, pitted
- Make ready golden raisins
- Get cilantro, chopped
- Make ready Zest from 1 lemon
Serve over couscous and top as desired with almonds and parsley. Sprinkle beef with salt and pepper. 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.
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.
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. A Moroccan beef stew packed with juicy flavours, this is a classic one-pot recipe that'll feed and warm the family on those chilly winter evenings. Adding ras el hanout or another mixed spice blend adds depth and complexity to the stew, bolstering the overall flavour. Serve with a generous hunk of sourdough bread to mop up the juices afterwards. This Slow Cooker Moroccan Beef Stew captures the traditional Moroccan flavors in an easy-to-make stew right in your slow cooker.
So that is going to wrap it up with this special food moroccan beef stew recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
