Moroccan Beef Stew

Moroccan Beef Stew
Moroccan Beef Stew

PREP TIME

20

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T. canola oil

  • 1 3/4

    lbs. beef stew meat, cut into 1" cubes

  • 2-3

    T. flour

  • 3/4

    t. coarse salt, divided

  • 1/8

    t. pepper

  • 1

    medium onion chopped

  • 1

    t. cumin

  • 1/2

    t. cinnamon

  • 1/4

    t. ground cloves

  • 1

    14 oz. can lower sodium beef broth

  • 1

    c. pitted prunes

  • 1/2

    c. golden raisins

  • 4

    cups baby spinach coarsely chopped

Directions

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.

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