Moroccan Beef Stew
DOWNLOADWe Have What You'll Need:
3 pounds beef stew meat
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon curry powder
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 tablespoons olive oil
2 cups diced onion
5 cloves garlic
1 1/2 tablespoons fresh minced ginger
2 cups beef stock
1/2 cup Sendik's fresh squeezed orange juice
1/2 cup red wine
4 tablespoons corn starch
1/2 cup water
2 blood oranges, peeled and chopped
5 Roma tomatoes, chopped
1/4 cup parsley, chopped
Directions
Mix salt, pepper, cinnamon, curry, allspice and nutmeg together in a bowl. Toss the meat in the spice mixture until well coated.
Place olive oil in a skillet large enough to hold stew. Brown meat for 2-3 minutes. Add onions and continue to sauté until onions are translucent. Add garlic, ginger, stock, orange juice and wine. Cover and let liquid reach a simmer. Remove from stove top and place in a 350 degree oven for 1 hour.
Remove pan from oven and check meat. When meat is fork tender return to stove top and simmer. Mix cornstarch and water to make slurry. Add slurry to stew and stir. Add the chopped oranges (with all the white pith removed), tomatoes and parsley to stew. Simmer for 5 minutes and serve
Yield: 4 pounds
Serving Ideas: Serve over Cous Cous.
