Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, moroccan beef stew. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Sprinkle beef with salt and pepper. Sprinkle beef with salt and pepper. Sprinkle beef with salt and pepper. Moroccan Beef Stew is hearty, flavorful and perfect for a chilly night!
Moroccan Beef Stew is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Moroccan Beef Stew is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook moroccan beef stew using 15 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan Beef Stew:
- Take beef chuck, trimmed and cut into 1 inch cubes
- Get purple onion, chopped
- Take large carrot, sliced 1/4 inch thick on the bias
- Make ready garlic, chopped
- Get red or orange bell pepper, chopped
- Get Spanish paprika
- Take ground cumin
- Make ready ground cinnamon
- Prepare ground ginger
- Make ready heap tsp beef stock paste
- Make ready honey
- Take Kalamata olives, pitted
- Prepare golden raisins
- Make ready cilantro, chopped
- Make ready Zest from 1 lemon
Brown beef on preheated olive oil. 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:
- 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.
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. Moroccan Spiced Beef Stew is a wonderful comfort food. It's best appreciated during the cold winter days when dishes like stews, soups, and sauces; simmer forever and make the house smell amazing! Its so homey and brings childhood memories rushing back.
So that is going to wrap this up for this special food moroccan beef stew recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!