It’s time to kick the flavor up a couple notches in your next stew. This is a really interesting stew with a whole lot going on in the flavor department. You have the beef with the chickpeas…that soak up the cumin and cinnamon flavors. Then there’s the sweetness from the golden raisins and the salt-y zip from the kalamata olives.
This stew is seriously a party on your taste buds and a party in your tummy!
Golden raisins is not an ingredient that I purchase often, but I bought a box to use for this stew…and then I’ll use the rest in a few weeks for my all time favorite Thanksgiving stuffing…Golden Raisin-Apple Stuffing Cups!!!
So grab a box of these golden goodies and make this stew and then that stuffing! YUMMMM!
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Moroccan Beef Stew
Adapted from Moroccan Lamb Stew from Rachael Ray
Yield – 5 servings
Preparation Time – 15 minutes
Cooking Time – 40 minutes
- 2 Tbsp olive oil
- 1 lb. stew beef (or chuck roast cut into bite size cubes)
- 1 small onion, diced
- 6 small carrot sticks, peeled and cut into chunks
- 15 oz. can diced tomatoes
- 15 oz. can chick peas
- 1 cup golden raisins
- 1 cup kalamata olives
- 2 cups beef broth
- 1 tsp cumin
- 1/2 tsp cinnamon
- Salt and pepper
- 10 oz. box couscous
- Heat the olive oil in a large saucepan. Brown the beef and then add the onion, carrots, diced tomatoes, chickpeas (drained), raisins, olives, broth, cumin and cinnamon. Bring to bubbling and let cook for about 20 minutes, or until beef pieces are cooked through and carrots are soft. Season with salt and pepper to taste.
- Prepare the couscous as directed on the box.
- Serve Moroccan Beef Stew over couscous.
Freezer Instructions: Make a double batch, let cool in fridge, and then place in a freezer friendly plastic container or bag. Thaw in fridge or bowl of warm water. Warm up in a saucepan.
This recipe is featured on SouthernPlate.com’s Meal Plan Monday #37.