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Tuesday, May 18, 2010

Moroccan Beef Stew

I was looking around in recipes for an idea to use some lovely stewing beef and I decided to adapt a Moroccan lamb recipe but with fewer steps. A very nice result indeed.

1 lb stewing beef
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste

Slowly sauté onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat. Meat should melt in your mouth when done.

Serve with flat breads, rice, couscous or bulgur.



Elatia Harris said...

What a good idea -- it's chilly enough today for comfort food in Cambridge, MA.

Karen Food said...

Wow! We're having some nice heat here with +31ºC coming up. (87.8ºF)

Elatia Harris said...

Then please do some no-cook recipes!

Karen Food said...

Gazpacho it is. Plus using the BBQ. Salads and outdoor cooking.

clashfan77 said...

HI Karen,
Do you think Dates would work just as well as the Prunes? I'm looking forward to trying this recipe!

Karen Food said...

dates or dried apricots would work nicely.