Friday, November 23, 2012
I made this for dinner this evening and it was absolutely amazing! It was originally a Chef Meg recipe but I made a few changes to suit my personal preferences. The original recipe used a slow cooker, but since I don't have one, I made it on my stovetop and it still turned out great. Don't leave out a thing--the way the flavors harmonize is amazing and you'll be licking your plate clean!
Moroccan Beef Stew (8 servings)
2 pounds lean beef, cut into 3/4 inch cubes
1 T olive oil
salt and freshly ground pepper
4 carrots, chopped
2 medium onions, chopped
3 cloves garlic, chopped
1 T yellow curry powder
1 T garam masala*
1/2 tsp ground coriander
1/2 tsp ground cinnamon
dash cayenne pepper
1/4 cup tomato paste
24 ounces low sodium beef broth
1 14.5-ounce can chickpeas, drained and rinsed
1/2 cup raisins
1/2 cup chopped dried apricots
2 T chopped cilantro, leaves only
1/4 cup toasted slivered almonds
Pat the meat dry with a paper towel and season with salt and freshly ground pepper.
Place a large pot over medium heat. Add the oil to the hot pan, then add the meat. Sear the meat on all sides, then remove the meat and set aside. While the pan is still hot, add the carrots, garlic, and onions. Saute, stirring occasionally for 5 minutes. Add the spices and tomato paste and stir to combine. These steps can be done the night before.
Add the beef and stock. Cook on low approximately two hours, stirring occasionally. Add raisins, dried apricots and chickpeas and cook another hour, stirring occasionally.
Sprinkle on the cilantro and almonds (be sure to toast them--this make a huge difference!) before serving.
Serve with whole-wheat couscous, if desired, but it's great on it's own!
Nutrition Information (1 cup): 320 calories, 11.5g fat, 24g carbs (4.8g fiber), 30g protein, 66.9 mg cholesterol
*I strongly suggest making your own garam masala. It's so much better than what you typically find in the supermarket and worth seeking out the more exotic spices. You can use it in all sorts of Indian dishes and will keep for at least a year in an airtight container.
1 cinnamon stick, broken into pieces
2 bay leaves
1/4 cup cumin seeds
1/3 cup coriander seeds
1 rounded tablespoon green cardamom pods
1 rounded tablespoon black peppercorns
2 teaspoons whole cloves
1 whole dried red chile
1/8 teaspoon ground mace
Combine all the ingredients except the ground mace in a frying pan and toast over medium heat, stirring constantly, until the cumin turns uniformly brown, 4 to 5 minutes. Put into a spice grinder and grind into a powder. Stir in the mace and store in an airtight container.