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Moroccan Beef Stew Recipe

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This recipe for Moroccan Beef Stew is from What's for Dinner?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 lb good quality chuck steak or stewing beef
1/3 cup flour
1 large onion, chopped
3 cloves garlic, minced
3 large carrots, chopped
1 can 540 ml tomatoes, drained and chopped
1 tsp ground coriander and cumin
3/4 tsp ginger
1/2 tsp turmeric
1/4 tsp cinnamon
2 cups beef stock
2 tbsp. liquid honey
3 cinnamon sticks
1 cup each dried apricots and pitted prunes
chopped fresh parsley

Directions:
Directions:
cut beef into 1 inch cubes and toss with 1/4 cup flour. Ina dutch oven heat halif the oil over medium heat. Add remaining oil as needed, brown beef in batches and set aside.

To pan add onions, garlic and carrts, cook stirring for 3 minutes until softened. Stir in tomatoes and spices, cook stirring for 30 seconds. Stir in remaining flour, stir in stock, honey and cinnamon sticks, bring to a boil.

Return meat and any accumulated juices to pan, reduce heat, cover and simmer for 21/2 to 3 hours or until meat is just tender. Add apricots and prunes, simmer partially covered for 35 to 45 minutes or until fruit is tender.


Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Stew can ne cooked and covered and refrigerated for up to 2 days in advance.

 

 

 

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