Recipe Introduction:
This is a wonderful winter dish, on one of those cold nights when everyone likes something hearty. What I enjoy so much about this entrée, is that it is a exotic spin on your typical Beef Stew. Moroccan Beef Stew is packed with flavor stemming from the Cinnamon, Allspice, and Nutmeg that gives this dish it's Moroccan flavor. This has been a favorite in every setting I have produced it, with many of the people trying it for the first time. Give this recipe a try, you will be sure to surprise them with this exotic comfort dish with a powerful Moroccan background.
Note: Recipe Formatted for four servings
Recipe Ingredients:
2 Tablespoons of Olive oil
1 1/2 Pounds of Beef Stew Steak cubes (Or any meat cut you prefer to throw in)
2 Large diced Carrots
1 Large Diced Onion
4-5 sliced Potatoes
1/4 Cup of Chopped Fresh Cilantro
2 Tablespoons of Beef Stock
1 Tablespoon of Cinnamon
1 Teaspoon of Nutmeg
1 Teaspoon of Pepper
1 Teaspoon of Allspice
1/4 cup of cornstarch
Cooking Process:
1. On Medium Heat, heat olive oil in a one gallon sauce pan
2. Brown beef cubes for several minutes until caramelized
3. Caramelize diced onion
4. Add the following seasoning: Cinnamon, Allspice, Nutmeg, Cilantro, and Pepper
5. Fill Sauce pan 3/4 full with water
6. Let Stew boil and reduce on high for 1 hour
7. Add the diced carrots and potatoes and this point
8. Let stew boil and reduce for another hour
9. Add beef stock to the stew
10. Taste stew (Feel Free to add more stock if you prefer more saltiness)
11. Mix cornstarch with cold water to make a slurry (A thick mixture of water and cornstarch)
12. Slowly add slurry to the boiling stew and thicken to desired consistency
13. Once desired consistency is reached plate the stew and garnish it with a fresh sprig of mint or fresh herbs if avaliable
This is a wonderful winter dish, on one of those cold nights when everyone likes something hearty. What I enjoy so much about this entrée, is that it is a exotic spin on your typical Beef Stew. Moroccan Beef Stew is packed with flavor stemming from the Cinnamon, Allspice, and Nutmeg that gives this dish it's Moroccan flavor. This has been a favorite in every setting I have produced it, with many of the people trying it for the first time. Give this recipe a try, you will be sure to surprise them with this exotic comfort dish with a powerful Moroccan background.
Note: Recipe Formatted for four servings
Recipe Ingredients:
2 Tablespoons of Olive oil
1 1/2 Pounds of Beef Stew Steak cubes (Or any meat cut you prefer to throw in)
2 Large diced Carrots
1 Large Diced Onion
4-5 sliced Potatoes
1/4 Cup of Chopped Fresh Cilantro
2 Tablespoons of Beef Stock
1 Tablespoon of Cinnamon
1 Teaspoon of Nutmeg
1 Teaspoon of Pepper
1 Teaspoon of Allspice
1/4 cup of cornstarch
Cooking Process:
1. On Medium Heat, heat olive oil in a one gallon sauce pan
2. Brown beef cubes for several minutes until caramelized
3. Caramelize diced onion
4. Add the following seasoning: Cinnamon, Allspice, Nutmeg, Cilantro, and Pepper
5. Fill Sauce pan 3/4 full with water
6. Let Stew boil and reduce on high for 1 hour
7. Add the diced carrots and potatoes and this point
8. Let stew boil and reduce for another hour
9. Add beef stock to the stew
10. Taste stew (Feel Free to add more stock if you prefer more saltiness)
11. Mix cornstarch with cold water to make a slurry (A thick mixture of water and cornstarch)
12. Slowly add slurry to the boiling stew and thicken to desired consistency
13. Once desired consistency is reached plate the stew and garnish it with a fresh sprig of mint or fresh herbs if avaliable