Moroccan Beef Stew
Across the Med one can find myriads of different beef stews that all have their own unique taste but much the same cooking technique. Once you have mastered the art of stewing and learnt how to give it enough time to become tender without making it completely mushy or too dry, we guarantee you will be great at making stew from any culture!
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EmailIngredients:
2 lb chuck roast (bite-size)
1/4 tsp cumin
3 tbsp flour
1/4 tsp ginger
2 tsp salt
1/8 tsp cayenne pepper
2 tbsp vegetable oil
2 small stalks of celery
20 oz pineapple chunks
1 medium onion
2 cup juice / water
2 cloves minced garlic
1/2 tsp paprika
2 medium sized carrots
1/4 tsp coriander
3 small tomatoes
1/4 tsp turmeric parsley flakes
Procedure:
- Slice carrots and the celery into thickness of 2mm.
- Finely chop the onion
- Cut the tomatoes in medium sized wedges
- Mince the garlic
1. Dredge beef in flour, salt and brown in oil. Pour off drippings.
2. Add spices, celery, onion and garlic. Stir in juice and water. Cook slowly for 1 hour.
3. Add carrots and cook 30 minutes more.
4. Add pineapple and tomatoes and heat through.
5. Garnish with parsley.
