Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

$45 off on your first 3 online orders*. Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Moroccan Beef Stew https://www.metro.ca/userfiles/image/recipes/mijote-de-boeuf-a-la-marocaine-10341.jpg PT15M PT7H00M PT7H15M
In a large bowl, mix together all spices.Put beef cubes in a freezer bag. Remove as much air as possible from bag and seal.Fill a second freezer bag in this order: apricots, then onions. Remove as much air as possible from the bag and seal.In a third large freezer bag, fill with: green beans, parsnips, squash, then carrots. Remove as much air as possible from the bag and seal.Mark the recipe name and date on each bag with a permanent marker. Indicate “1/3” on the first bag containing the beef, “2/3” on the second bag containing the apricots and onions, and “3/3” on the third bag containing the vegetables. Place in freezer.Thaw beef in refrigerator, then brown the cubes in an oiled pan.Cook all other ingredients right out of the freezer.Open bag 2/3 and let the onions fall to the bottom of your slow cooker. Add can of diced tomatoes, then the apricots. Top with bag 3/3, ensuring vegetables fall in the right order.Add stock and beef cubes.Cover slow cooker and cook at low heat (minimum temperature of 65°C (32°F)) for 7 hours.Garnish with almonds and fresh coriander, if you wish.Serve with rice or couscous.
8
3 23 5 1
2 1/2 cups (625 mL) large red onion, cut into 1” (2.5 cm) pieces 2 1/5 lb (1 kg) boneless blade inside roast, cut into 2” (5 cm) cubes 1 cup (250 mL) dried apricot, halved 2 cups (500 mL) carrot, cut into 1” (2.5 cm) pieces 1 cup (250 mL) parsnip, cut into 1” (2.5 cm) pieces 3 cups (750 mL) butternut squash, cut into 1” (2.5 cm) pieces 4 cups (1 L) green beans, in pieces 1 Tbsp. (15 mL) ground coriander 1 Tbsp. (15 mL) ground cumin 1 tsp. (5 mL) ground cinnamon 1 tsp. (5 mL) ground ginger roasted almond slivers, to taste chopped fresh coriander to taste
Moroccan Beef Stew

Moroccan Beef Stew

Rate this recipe
23 Votes
8
servings
0:15
Preparation
7:00
COOKING
7:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 1/2 cups
    (625 mL)
    large red onion, cut into 1” (2.5 cm) pieces
  • 2 1/5 lb
    (1 kg)
    boneless blade inside roast, cut into 2” (5 cm) cubes
  • 1 cup
    (250 mL)
    dried apricot, halved
  • 2 cups
    (500 mL)
    carrot, cut into 1” (2.5 cm) pieces
  • 1 cup
    (250 mL)
    parsnip, cut into 1” (2.5 cm) pieces
  • 3 cups
    (750 mL)
    butternut squash, cut into 1” (2.5 cm) pieces
  • 4 cups
    (1 L)
    green beans, in pieces
  • 1 Tbsp.
    (15 mL)
    ground coriander
  • 1 Tbsp.
    (15 mL)
    ground cumin
  • 1 tsp.
    (5 mL)
    ground cinnamon
  • 1 tsp.
    (5 mL)
    ground ginger
  • liquid to add on day of cooking:

  • 28 oz
    (796 mL)
    seasoned diced tomatoes
  • 2 cups
    (500 mL)
    beef stock

  • salt and pepper

  • roasted almond slivers, to taste

  • chopped fresh coriander to taste
Imprimer ma sélection

Preparation

In a large bowl, mix together all spices.

Put beef cubes in a freezer bag. Remove as much air as possible from bag and seal.

Fill a second freezer bag in this order: apricots, then onions. Remove as much air as possible from the bag and seal.

In a third large freezer bag, fill with: green beans, parsnips, squash, then carrots. Remove as much air as possible from the bag and seal.

Mark the recipe name and date on each bag with a permanent marker. Indicate “1/3” on the first bag containing the beef, “2/3” on the second bag containing the apricots and onions, and “3/3” on the third bag containing the vegetables. Place in freezer.

Thaw beef in refrigerator, then brown the cubes in an oiled pan.

Cook all other ingredients right out of the freezer.

Open bag 2/3 and let the onions fall to the bottom of your slow cooker. Add can of diced tomatoes, then the apricots. Top with bag 3/3, ensuring vegetables fall in the right order.

Add stock and beef cubes.

Cover slow cooker and cook at low heat (minimum temperature of 65°C (32°F)) for 7 hours.

Garnish with almonds and fresh coriander, if you wish.

Serve with rice or couscous.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.