Persian Beef and Couscous

Recipe by SJG3483
READY IN: 1hr 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon vegetable oil
  • 1
    lb boneless beef roast, in 3/4 inch chunks
  • 12
    teaspoon salt
  • 18
    teaspoon pepper
  • 2 14
    cups beef stock
  • 1 12
    teaspoons cinnamon
  • 8
    ounces white pearl onions, peeled
  • 8
    ounces butternut squash or 8 ounces sweet potatoes, in 1/2 inch cubes
  • 3
    tablespoons vinegar
  • 1
    tablespoon honey
  • 1
    cup pitted prune
  • 34
    cup couscous (or quick cooking brown rice)

DIRECTIONS

  • Heat oil on medium high.
  • Sprinkle beef with salt and pepper and brown in oil for 5-8 minutes, stirring frequently.
  • Add stock and cinnamon, bring to boil.
  • Reduce heat, and simmer for 1 hour.
  • Stir in onions, squash or sweet potato, vinegar, and honey, bring back to a boil Lower heat, cover, and simmer for 30 minutes until meat and vegetables are tender.
  • Meanwhile, cook couscous in another pot.
  • Add prunes and chick peas to stew, cover, and heat just until mixture returns to a boil (about 2 minutes).
  • Serve stew over couscous.