Moroccan Beef Stew
this was good for fall..it is that time of year!
This was really good.. my only suggestion is add more carrots and less chick peas! It also could use a little "spice" if you wanted.. but I did like it how it was, a sort of sweetness to it (maybe it was the lemon peel!) Either way though we both thought it was good. Served it over basmati rice (I didnt screw up the rice this time, yay!)
moroccan beef stew
Bon Appétit | April 2006
Servings: Makes 6 servings.
Ingredients
3 tablespoons olive oil, divided
1 3/4 pounds beef tenderloin, cut into 1-inch cubes [we used sirloin]
1 large onion, chopped
1 large carrot, chopped
2 garlic cloves, chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
2 cups beef broth
1/2 cup halved pitted Kalamata olives
1/2 cup golden raisins
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup chopped fresh cilantro
1 teaspoon lemon peel
Preparation
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.
This was really good.. my only suggestion is add more carrots and less chick peas! It also could use a little "spice" if you wanted.. but I did like it how it was, a sort of sweetness to it (maybe it was the lemon peel!) Either way though we both thought it was good. Served it over basmati rice (I didnt screw up the rice this time, yay!)
moroccan beef stew
Bon Appétit | April 2006
Servings: Makes 6 servings.
Ingredients
3 tablespoons olive oil, divided
1 3/4 pounds beef tenderloin, cut into 1-inch cubes [we used sirloin]
1 large onion, chopped
1 large carrot, chopped
2 garlic cloves, chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
2 cups beef broth
1/2 cup halved pitted Kalamata olives
1/2 cup golden raisins
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup chopped fresh cilantro
1 teaspoon lemon peel
Preparation
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.