Moroccan Beef

By LKWolfe

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

Preparation

Step 1

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