Menu Enter a recipe name, ingredient, keyword...

Moroccan Beef Stew

By

Google Ads
Rate this recipe 4.7/5 (9 Votes)

Ingredients

  • 1 1/4 # Ground Chuck 80-85%
  • Salt & Pepper
  • 2 T EVOO
  • 1 Onion Chopped
  • 1 Carrot Chopped
  • 1 Red Pepper Chopped
  • 1 Russet Potato Cubed Bite Size
  • 2 C Beef Stock
  • 1/2 C Green Olives Halved
  • 1/2 C Raisins
  • 15 oz Can Hunts Diced Tomatoes
  • 15 oz Goya Chick Peas Drained & Washed
  • 2 Cloves Garlic Minced
  • 1 t Paprika
  • 1 t Cumin
  • 1 T Cinnamon
  • 1 T Fresh Cilantro Minced
  • 1 T Lemon Zest

Details

Servings 4

Preparation

Step 1

Large Stock Pot, Medium Heat, Brown Beef With Salt & Pepper. Drain & Set Aside.
Clean Pot, Add EVOO, Saute Onions, Carrots & Pepper Until Tender. Add Garlic, Blend.
Add Paprika, Cumin & Cinnamon, Stir To Mix.
Add Stock, Olives, Raisins, Tomatoes, Chick Peas, Cilantro & Beef. Bring To Boil, Cover & Simmer 1-2 Hours. Add Lemon Zest Before Serving.

Serve Hot With Cornbread.

‚Äč

You'll also love

Review this recipe

Beef Tenderloin Salad with Tomatoes and Avocado Chicken and Brisket Brunswick Stew