Rockin Moroccan Beef Stew Recipes

MOROCCAN BEEF STEW

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.

ROCKIN' MOROCCAN STEW

Steps:

• Method
• 1. In the wok, heat the oil and sauté the onion and garlic.
• 2. Add the sweet potatoes, beans, red peppers, soy chunks, tomatoes and all the spices except for the saffron and cook at a high temperature for 5 minutes, stirring frequently.
• 3. Add the vegetable stock, prunes, apricots and the liquid from the artichokes.
• 4. Cover and simmer for 20 minutes or until the vegetables are tender.
• 5. Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes.
• 6. While you are waiting, toast the almonds in a dry frying pan.
• 7. In a separate stainless steel bowl, pour 3 1/2 cups (875 ml) of boiling water over the couscous and let it stand for 5 minutes.
• 8. Fluff the couscous with a fork.
• 9. Serve the stew over the couscous and garnish with toasted almonds.

MOROCCAN APPLE BEEF STEW

Steps:

• Mix salt, cinnamon, pepper and allspice; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. , Brown beef in batches, adding more oil as necessary. Remove beef with a slotted spoon., Add onion to same pan; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in tomato sauce, broth, dried plums and honey. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours. , Add apples; cook, covered, until beef and apples are tender, 30-45 minutes longer. Skim fat. If desired, serve stew with rice or couscous. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.