Moroccan Beef Stew

Photo by beach c.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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