I finally tried this recipe out late last week. I was pretty worried at first because I bought “beef for stewing”. I had originally planned to make this dish in my crockpot; however, it was already tied up on the evening I decided to take on the Moroccan project. I cooked it on the stove, but I worried that the meat wouldn’t be tender enough.
While I probably wouldn’t buy that cut of meat again for this purpose, I thought it turned out pretty well. I had some over a small bed of rice last night, and I really enjoyed the flavors. I might like to boost up the flavors a bit (if I can figure out how), though.
Here is the recipe:
- 3 tablespoons olive oil, divided
- 1 3/4 pounds beef tenderloin, cut into 1-inch cubes
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 garlic cloves, chopped
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cinnamon
- 2 cups beef broth
- 1/2 cup halved pitted Kalamata olives
- 1/2 cup golden raisins
- 1 15-ounce can garbanzo beans (chickpeas), drained
- 1/2 cup chopped fresh cilantro
- 1 teaspoon lemon peel
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.
Source: Moroccan Beef Stew
My Additional Notes:
- I bought about 1.25 pounds of beef instead of 1.75 pounds. I liked having a higher vegetable to meat ratio. I may even stick to about 1 pound of meat next time, keeping the vegetables the same. I will have to see how this food will freeze.
- I would probably down the amount of broth next time, especially if using less meat.
- I’m not sure who has a pan that can fit almost 2 pounds of beef plus all of those vegetables and other items. I probably couldn’t even fit a pan that size on my tiny stove! I ended up sauteing things separately and putting everything into a pot to stew together.
- I would really like to try this out in my crockpot next time.
- As I mentioned, I may try upping some of the spice amounts. I do like it quite a bit as-is, though, so I may decide to not mess around with it!