CROCK POT BEEF MARRAKESH
Absolutely beautiful tagine (slow cooked) beef with fragrant Moroccan spices, sultanas and apricots. If you don't usually stock these spices, make the effort to get them, definitely a family favourite for all ages in our home. The original recipe calls for 4 teas garlic, I prefer one, to allow the apricotty sweetness to remain. Personally I think it would be a pity to not include the sultanas or dried apricots as it adds visual interest, texture and definitely flavour! Can be served with couscous and roasted capsicum, garnish with toasted almonds if liked. This recipe comes from the Family Health Network, Australia.
Provided by RubberDucky AU
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat a little oil in deep sided pan on high, fry onion until browned. Remove and put aside.
- Heat a little more oil on high, brown beef in small batches, removing each batch before adding the next.
- Toss into crock pot beef, onion, and remaining ingredients, stir to combine. I like to include a cup of dried apricots.
- Cook on low all day, 8 to 10 hours until fork tender. Season to taste. Serve over rice or with couscous and veggies. Savour!
MOROCCAN BEEF KEBABS WITH CURRIED COUSCOUS, RAITA AND CHARMOULA VINAIGRETTE
Steps:
- For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
- Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
- Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
- For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
- For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
- For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
- In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
- To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.
MOROCCAN BEEF AND LENTIL STEW
A flavorful beef and lentil stew inspired by the tastes of Morocco. Great served over rice.
Provided by Kim
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h35m
Yield 6
Number Of Ingredients 23
Steps:
- Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
- Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
- Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.
Nutrition Facts : Calories 405.6 calories, Carbohydrate 36.9 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 7.7 g, Protein 28.6 g, SaturatedFat 5.2 g, Sodium 570.5 mg, Sugar 12.3 g
MOROCCAN BEEF STEW
Make and share this Moroccan Beef Stew recipe from Food.com.
Provided by Lavender Lynn
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
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