Beef Stew Moroccan Style
Fragrant full-bodied stew with tomato and citrus undertones. This is my husband’s favourite meal to order when he craves something Mediterranean.
1 can of canned chickpeas
2 tsp sugar
2 tsp ground cumin
1 tsp cinnamon
1 tsp ground ginger
½ tsp ground turmeric
½ tsp ground paprika
3 pounds of stew beef, cut into 2-inch cubes
1 large onion, chopped
2 tomatoes, peeled, seeded and chopped
2 garlic cloves, pressed or finely chopped
2/3 cups raisins, soaked in warm water (just enough to coat the raisins)
grated zest of 1 small lemon
4 tbsp chopped cilantro
salt and ground black pepper to taste
4 tbsp olive oil
Serve with rice, couscous or even quinoa!
1. In a large bowl combine 2 tbsp olive oil, sugar, cumin, cinnamon, ginger, turmeric, paprika, about a teaspoon of salt and the beef. Mix well, making sure all the pieces are coated well and set aside for 20 minutes.
2. Heat the remaining 2 tbsp of olive oil in a heavy frying pan and brown the beef on all sides. Transfer to a heavy flame-proof casserole dish.
3. Put onions into the pan where the beef was cooked and stir continuously until golden colour. Add garlic and tomatoes with one cup of water. Transfer everything to the casserole.
4. Bring the beef with the tomato to boil over high heat and then reduce the heat to low and simmer for about an hour and a half, or until the meat is tender.
5. Add the chickpeas with the liquid into the casserole, Stir in lemon zest and the raising with the water they were soaked in and simmer for 30 more minutes. Add chopped cilantro