Moroccan Beef Stew
Moroccan Beef Stew

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, moroccan beef stew. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Moroccan Beef Stew is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Moroccan Beef Stew is something which I’ve loved my whole life. They are nice and they look wonderful.

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!

To get started with this recipe, we have to prepare a few components. You can cook moroccan beef stew using 15 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Moroccan Beef Stew:
  1. Make ready beef chuck, trimmed and cut into 1 inch cubes
  2. Take purple onion, chopped
  3. Get large carrot, sliced 1/4 inch thick on the bias
  4. Make ready garlic, chopped
  5. Get red or orange bell pepper, chopped
  6. Make ready Spanish paprika
  7. Take ground cumin
  8. Get ground cinnamon
  9. Get ground ginger
  10. Take heap tsp beef stock paste
  11. Take honey
  12. Get Kalamata olives, pitted
  13. Get golden raisins
  14. Prepare cilantro, chopped
  15. 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:
  1. 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.
  2. 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.
  3. 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 it up with this special food moroccan beef stew recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!