ROCK'IN MOROCCAN BEEF STEW

ROCK'IN MOROCCAN BEEF STEW image

Categories Soup/Stew Beef Potato Stew Super Bowl Low Carb Dinner Lemon Basil Fall Winter Healthy Potluck

Yield 8 - 10 bowls

Number Of Ingredients 19

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Ingredients

1/2 tsp Coriander
1/2 tsp Cinnamon
1/2 tsp Tumeric
1 tsp cracked black pepper
1 tsp sea salt
2 cloves garlic minced
1 tsp fresh ginger chopped fine
2 Tbsp honey
2 Tbsp chili paste
2 Tbsp Grape Seed oil
1/2 preserved lemon chopped fine, seeds removed
1 jar Moroccan Harissa
1 lb Organic Grass-fed ground beef
2 cups red leaf kale chopped
1 eggplant cut in cubes
1 red onion diced
2 red potatoes cut in cubes
2 medium tomatoes diced
2/3 cup fresh basil chopped

Steps:

1. Cut up garlic, ginger, kale, eggplant, onion, potatoes, tomatoes, and basil. Set aside. 2. Brown organic grass fed beef in Grape seed oil in a hot skillet over a medium flame. 3. Draining the fat from the beef using a colander or slotted spoon. 4. Toss in kale, garlic, ginger, and salt with the beef and cook it until the kale starts to wilt a bit. 5.Turn off the flame and set the skillet aside. 6.In a bowl I mix together one jar of Harissa, chopped preserved lemons, honey, chili paste and spices and set it aside. 7. Add the cut vegetables to the Tagine and pour over half of the Harissa mixture, combine until all the veggies are completely coated. 8. Add the other half of the Harissa mixture to the beef and kale in the skillet and stir until all the ingredients are thoroughly combined. 9. Lay the beef on top of the raw veggies in the Tagine and put the lid on and pop the Tagine in a pre-heated 375 degree oven for 20 minutes. 10. After 20 minutes, take the Tagine out of the oven VERY carefully it is extremely hot!! Remove lid. 11. Using a large spoon, stir the ingredients until the beef and veggies are thoroughly combined. 12. Put the lid back on and continue cooking for another 20-30 minutes or until the potatoes are nice and tender. 13. Remove the Tagine from the oven after 20 - 30 minutes and allow the stew to cool for about 15 minutes before serving. 14. Serve this Moroccan Beef Stew with flatbread, feta cheese, and Greek yogurt dip OR with steamed Jasmine rice and Plantains.