MOROCCAN BRAISED BEEF
Curry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons of curry, then add more to your taste. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place flour in a large shallow dish; add beef and turn to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender. , During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.
Nutrition Facts : Calories 533 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 620mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 5g fiber), Protein 34g protein.
MOROCCAN BRAISED BEEF
Steps:
- Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)
- *An Indian spice mixture available in the spice section of many supermarkets.
MOROCCAN BEEF STEW
Provided by Ann Gillespie
Categories Soup/Stew Beef Olive Onion Sauté Quick & Easy Low Cal High Fiber Dinner Raisin Chickpea Carrot Winter Healthy Cilantro Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
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.
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.
MOROCCAN BRAISED BEEF
I found this recipe on another website. It originally came from Bon Apetit magazine. I made it when I wanted to do something a little different with stewing beef. The original recipe suggests to serve it with couscous, but anything to soak up the delicious gravy is good. When I made it, I used 1 and 1/2 cups of red wine since I didn't have any sherry and added a little sugar.
Provided by Paja9203
Categories Stew
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Season the beef with salt and pepper and brown it in the oil in a skillet in batches. (Optional: after each batch you can deglaze the pan by adding some of the beef stock and stirring to loosen the browned bits. Keep this liquid to add to the stew later.).
- Remove beef.
- Add a little more oil and saute the onions (seaoning with salt and pepper) until nicely browned (about 10 minutes).
- Add the garlic and next 5 ingredients and stir for 1 minute. Add the wine and sherry, turn the heat to high and reduce until thick, about 8 minutes.
- Add the beef broth, the tomatoes, the beef cubes (with accumulated juices), the broth you used for deglazing and the raisins.
- Reduce heat to medium-low. Simmer for about an hour and a quarter until the sauce is thick and the beef is tender.
- Alternately, put the pot in a 275 to 300 degree oven.
- Taste and adjust the seasoning.
- The stew can be refrigerated and reheated before serving (this helps to bring out the flavours) or served right away.
Nutrition Facts : Calories 330.8, Fat 7.5, SaturatedFat 1.1, Sodium 410.4, Carbohydrate 41.8, Fiber 3.6, Sugar 26.5, Protein 3.7
MOROCCAN BRAISED BEEF
Braised tender beef intensely flavored with Moroccan spices, delivers the warm, sweet-savory flavors of Morocco.
Provided by Laka
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- In a pressure cooker pan, heat the olive oil. Sauté beef strips for 2-3 minutes on both sides until golden brown. Remove the meat with slotted spoon and set aside.
- Add the onion, carrot, garlic, cranberries, chilli, coriander, cumin, turmeric and cinnamon to the pan and sauté for 2 minutes until onion is soft.
- Return the beef to the pan, sprinkle with flour and black pepper. Add pumpkin, tomatoes and beef broth, stir and bring to the boil.
- Turn down the heat, cover and lock lid on pressure cooker. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Remove from flame and release pressure naturally.
- Serve on hot couscous and sprinkle with the chopped parsley and coriander.
Nutrition Facts : Calories 253.8, Fat 14.9, SaturatedFat 2.2, Sodium 323.1, Carbohydrate 29.2, Fiber 6.5, Sugar 11.8, Protein 5.7
MOROCCAN SPICED BEEF
Make and share this Moroccan Spiced Beef recipe from Food.com.
Provided by Sharon123
Categories Steak
Time 21m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Prepare grill.
- In a shallow bowl stir together all ingredients except steaks. Add steaks and rub with spice mixture. Let steaks stand, covered, at room temperature 15 minutes.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Or you can broil steaks under a preheated broiler 3 to 4 inches from heat.).
- Serve steaks with chutney. Enjoy!
Nutrition Facts : Calories 670.4, Fat 55, SaturatedFat 21.1, Cholesterol 154.2, Sodium 274.8, Carbohydrate 1.7, Fiber 1, Protein 40.1
MOROCCAN MINTED BEEF
Make and share this Moroccan Minted Beef recipe from Food.com.
Provided by Tracey_B
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large non-stick pan; cook beef, in batches, until browned all over and cooked as desired.
- Cook onion in same pan, stirring until soft. Add cumin and rind; cook, stirring, until fragrant, Stir in undrained crushed tomatoes; simmer, uncovered stirring occasionally, about 5 minutes or until mixture thickens slightly. Return beef to pan with nuts and mint; stir until hot.
Nutrition Facts : Calories 341.6, Fat 32.6, SaturatedFat 12.5, Cholesterol 40.9, Sodium 19, Carbohydrate 7.8, Fiber 2.3, Sugar 4, Protein 5.5
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