Moroccan Beef Daube
- Ready In:
- 2hrs 10mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 2 tablespoons all-purpose flour
- 1 1⁄2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 2 lbs beef stew meat
- 4 tablespoons olive oil, divided
- 1 cup butternut squash, chopped
- 1⁄2 red onion, chopped
- 2 garlic cloves, smashed
- 2 cups beef stock
- 1 (14 1/2 ounce) can diced tomatoes
- 1 tablespoon sherry wine vinegar
- 1 bay leaf
- 4 cups cooked yellow rice
-
HERB YOGURT
- 1 cup whole milk Greek yogurt
- 1⁄4 cup chopped fresh mixed herbs (such as parsley, dill, oregano)
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 1⁄2 teaspoon kosher salt
directions
- Combine flour, salt, cumin, coriander, cinnamon, and turmeric in a small bowl. Rub spice mixture on all sides of stew meat.
- Heat 2 tablespoons of the oil in a Dutch oven over medium-high. Cook half of the meat, stirring occasionally, until browned, about 5 minutes. Transfer to a plate. Repeat with remaining oil and meat.
- Add squash, onion, and garlic to Dutch oven over medium, and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in stock, tomatoes, vinegar, and bay leaf; bring to a simmer, scraping up any browned bits from bottom of Dutch oven. Add stew meat; cover and cook, stirring occasionally until tender, about 1 hour and 20 minutes.
- Combine all Herb Yogurt ingredients in a bowl, and stir well. Serve Moroccan Beef Daube over rice; top with Herb Yogurt.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)