Moroccan Beef Stew with Saffron Rice
Serves 8-10
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Stove
- Pot
- Saucepan
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Kettle
- Colander
- Fine-mesh sieve
- Kitchen timer
Ingredients
- 2 ½ lbs cubes of good stew meat
- 7 oz sliced baby bella mushrooms
- 1 ½ C pitted Kalamata olives
- 1/3 C golden raisins
- 3 C carrots sliced
- 4 C Yukon gold potatoes cubed
- 3 Knorr beef bouillon cubes
- 4 C boiling water
- 3 T olive oil
- 1 t salt, ½ t pepper
- 3 T all-purpose flour
- 4 t good dried Moroccan spices medley (I used Fresh Market Moroccan spice and marinade
- ½ medium to small white, sweet onion diced small
- 4 large cloves garlic, chopped finely
- Handful fresh, chopped cilantro
- 4 C Yellow saffron rice
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