Moroccan Beef Stew
This Moroccan Beef Stew has all the beautiful Middle Eastern warm spices with a hint of sweet from the golden raisins. It is a slow and low recipe, a good solution for a rainy Sunday night dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at inspiredcuisine.ca.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Deep-sided skillet
- Stove
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Peeler
- Wooden spoon
- Plate
- Serving bowl
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- 1 lb stewing veal or beef
- kosher salt and freshly ground black pepper
- 2 tbsp vegetable oil (divided)
- 1 medium finely chopped onion
- 1 medium finely chopped carrot
- 2 cloves grated garlic
- 1 tbsp sweet Hungarian paprika
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 cup beef broth
- 1/2 cup pitted Kalama olives
- 1/2 cup golden raisins
- 1 15oz drained garbanzo beans
- 2-3 sprigs chopped fresh cilantro
- 2 strips lemon peel
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