Moroccan Beef Stew PRINT
- PREP TIME: 20 min
- COOK TIME: 70 min
|2||T. canola oil|
|1¾||lbs. beef stew meat, cut into 1" cubes|
|¾||t. coarse salt, divided|
|1||medium onion chopped|
|¼||t. ground cloves|
|1||14 oz. can lower sodium beef broth|
|1||c. pitted prunes|
|½||c. golden raisins|
|4||cups baby spinach coarsely chopped|
Heat oil in a Dutch over on medium-high. In a bowl, toss beef cubes into flour, 1/4 t. salt and the pepper. Add half of beef to pot. Brown on all sides, about 4 minutes. With slotted spoon, remove beef to plate. Repeat with remaining beef. Reduce heat to medium and add onion to pot. Coot 3-5 minutes to soften. Sprinkle with cumin, cinnamon and cloves. Cook 1 minute. Add a splash of the beef broth; cook 1 minute, scraping up any browned bits from the pot. Add remaining broth and bring to a boil. Return beef to pot along with any liquid. Cover and simmer 1 hour on low heat. Stir in prunes and raisins. Cover and cook 15 minutes. Uncover and stir in spinach. Cook, uncovered, 5 minutes. Season with remaining salt.
Add more broth if mixture becomes too dry.