Moroccan Beef Stew
By Robbye
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
Details
Preparation time 20mins
Cooking time 90mins
Preparation
Step 1
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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