Moroccan Beef Stew
Moroccan Beef Stew

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, moroccan beef stew. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Moroccan Beef Stew is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Moroccan Beef Stew is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook moroccan beef stew using 15 ingredients and 3 steps. Here is how you cook that.

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

Sprinkle beef with salt and pepper. STEW: Combine flour, salt and pepper on a plate and dredge beef pieces. Heat olive oil over medium-high heat in a Dutch oven and brown beef evenly in batches. Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef.

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.

Heat olive oil over medium-high heat in a Dutch oven and brown beef evenly in batches. Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef. Chop the beef into small pieces. In one deep plate mix together salt, pepper and flour. Dredge beef pieces into flour mixture.

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