Moroccan Beef

Moroccan Beef
Adapted from familycircle.com
Moroccan Beef

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from familycircle.com

Ingredients

  • 1-3/4

    pounds beef round, cut into 1 1/2-inch cubes

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 2

    tablespoons vegetable oil

  • 1

    large onion, peeled and sliced

  • 3/4

    teaspoon ground cumin

  • 3/4

    teaspoon ground ginger

  • 2

    cinnamon sticks

  • 1

    can (14-1/2 ounces) diced tomatoes

  • 1

    can (14-1/2 ounces) reduced-sodium beef broth

  • 1/2

    pound green beans, cut into 1-inch pieces

  • 2

    cups shredded carrots

  • 3

    cups cooked whole-wheat couscous

Directions

1. Heat oven to 350 degrees F. 2. Season beef with 1/8 teaspoon each of the salt and pepper. Heat 1 tablespoon oil in a large flame-proof covered casserole over medium-high heat. Brown beef for 3 minutes, turn and brown for 3 additional minutes. Remove to a plate and reserve. Add remaining tablespoon oil and the onion and cook for 3 minutes. Stir in cumin, ginger, cinnamon, tomatoes, broth and remaining 1/8 teaspoon each salt and pepper. Bring to a simmer over high heat and stir in the beef and any accumulated juices. With a wooden spoon, scrape up any browned bits from the bottom of the casserole. Cover and bake at 350 degrees F for 1-1/2 hours. 3. Meanwhile, bring a medium-size pot of water to a boil. Add green beans and cook 3 minutes, until crisp-tender. Drain and rinse in cold water. Set aside. 4. After 1-1/2 hours, stir the green beans and shredded carrots into the casserole. Cover and bake an additional 30 minutes. 5. Serve with couscous

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