You are not logged in. | Log In

Museumgrl

Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Moroccan Beef Stew by

Source: Bon Appetit, April 2006

Ingredients

3 tbl. olive oil
1 lg. onion, chopped
1 lg. carrot, chopped
1 tbl. paprika
2 t. ground cumin
1 1/2 t. ground cinnamon
2 c. beef broth
15 oz can garbanzo beans
1/2 c. Kalamata olives, pitted
1/2 c. golden raisins
1/2 c. chopped fresh cilantro
1 t. lemon peel

Instructions

Brown beef in 2 tbl. olive oil, working in batches. Transfer all meat to a bowl. Add remaining 1 tbl. oil and saute onion, carrot, and garlic. Cook vegetables until soft, about 10 minutes. Add spices and stir for 1 minute. Add broth, garbanzo beans, olives, raisins, and cilantro. Bring to a boil and then simmer until juices thicken. Add beef. Serve over couscous. Reheats very well.

Back to Top