Moroccan-style Beef

Serves 4


2 teaspoons olive oil

1 1/2 pounds lean beef stew meat, cut into 1-inch cubes

1/4 teaspoon salt

1/4 teaspoon black pepper

3 cups thinly sliced onion

4 garlic cloves, chopped

2 teaspoons ground cumin

2 teaspoons ground turmeric
2 teaspoons paprika

1 teaspoon ground ginger

2 (14-ounce) cans less-sodium beef broth

1/4 cup packed dried apricots

1/8 teaspoon salt

1/8 teaspoon black pepper

2 cups diagonally sliced peeled carrot (about 4 carrots)

2 tablespoons water (optional)

1/4 cup chopped fresh flat-leaf parsley

Heat 2 teaspoons oil in a large saucepan over medium-high heat. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add beef to pan, and cook 4 minutes or until beef is browned on all sides, turning occasionally. Transfer beef to a bowl; cover and keep warm.

Add 3 cups onion to pan; cook 10 minutes or until tender, stirring frequently. Add 4 garlic cloves and next 4 ingredients (through ginger); cook 1 minute, stirring constantly. Add 2 cans broth; bring to a boil. Add apricots; reduce heat, and simmer 5 minutes. Cover and cook over medium-low heat 30 minutes. Using an immersion blender in pan, puree onion mixture. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper.

Return beef to onion mixture; cook over medium-low heat 1 hour or until beef is tender. Add carrot to pan; cover and cook 15 minutes or until carrot is tender, adding 2 tablespoons water, if desired, to loosen sauce. Stir in 1/4 cup chopped parsley.

Serve over couscous. 



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