Long, slow cooking brings out the layered flavors of North African spices, such as cinnamon, bay leaf, cumin, ginger and red pepper, in this Moroccan stew.
Provided by Annacia
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Coat beef cubes with flour.
- Heat 1 tablespoon oil in large saucepan or Dutch oven.
- Add half of the beef; cook 10 minutes or until brown.
- Remove from pan.
- Repeat with remaining beef and oil.
- Return all beef to pan.
- Stir in broth, onion and all spices.
- Bring to boil.
- Reduce heat to low; cover and simmer 90 minutes, you may add more liquid as/if needed.
- Add vegetables.
- Cover and simmer 15 minutes or until vegetables are tender.
- Stir in raisins.
- Serve with couscous, if desired.
Nutrition Facts : Calories 480.4, Fat 31.2, SaturatedFat 10.8, Cholesterol 111.1, Sodium 313.5, Carbohydrate 14.8, Fiber 1.3, Sugar 8.2, Protein 34.3
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