Prep 15 mins
Cook 1 hr 30 mins
Long, slow cooking brings out the layered flavors of North African spices, such as cinnamon, bay leaf, cumin, ginger and red pepper, in this Moroccan stew.
- 1 1⁄2 lbs top sirloin steaks or 1 1⁄2 lbs top round beef, cut in 3/4-inch cubes
- 2 tablespoons flour
- 2 tablespoons vegetable oil, divided
- 1 (14 1/2 ounce) can chicken broth, fat free
- 1 medium onion, cut into small wedges
- 2 1⁄2 teaspoons ground cumin
- 2 teaspoons cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄8 teaspoon cayenne
- 1 bay leaf
- 8 cups assorted cut-up vegetables, such as butternut squash, sweet potatoes, red bell peppers
- 1⁄2 cup raisins
- Coat beef cubes with flour.
- Heat 1 tablespoon oil in large saucepan or Dutch oven.
- Add half of the beef; cook 10 minutes or until brown.
- Remove from pan.
- Repeat with remaining beef and oil.
- Return all beef to pan.
- Stir in broth, onion and all spices.
- Bring to boil.
- Reduce heat to low; cover and simmer 90 minutes, you may add more liquid as/if needed.
- Add vegetables.
- Cover and simmer 15 minutes or until vegetables are tender.
- Stir in raisins.
- Serve with couscous, if desired.
Both my guest and I thought that this was a lot like stew, and though it was fine, it also didn't strike either of us as anything special. I expected the cinnamon & cumin flavor to be much stronger, and was a bit disappointed that the flavors weren't more pronounced. I followed the recipe pretty closely, using 1 lb of stew meat, homemade veggie broth and 4 cups of veggies (carrots, sweet potatoes & mushrooms), but left all of the spices as listed. I did leave out the raisins because I just don't like them. This was definitely an easy meal, and would probably be a big hit with those that like beef stew. I'd suggest serving it over rice or noodles.
I didn't think it would be fair to post any stars, as I'm not really sure how I feel about it. It's not a *bad* recipe at all, it's just *different*....for us. I've never had a Moroccan dish before, or used cumin, and I'm not really sure how I feel about it. The house smelled wonderful while it was cooking, and the meat was extremely tender. However, we found the cumin to be a little overpowering, and I'm not quite sure I like the cinnamon with the meat. I will probably try it again, but reduce those particular spices some. Thanks for posting Annacia. It's always good to get out of our comfort zones.