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Moroccan Beef Stew Served on a Bed of Couscous
2018-05-24
https://www.metro.ca/userfiles/image/recipes/ragout-de-boeuf-marocain-servi-sur-un-lit-de-couscous-10799.jpg
PT40M
PT30M
PT1H20M
Slice beef into strips.In a bowl, combine flour, salt and pepper.Coat the beef in the mix and shake the excess.In a large oiled pan, brown the beef on all sides over medium-high heat for about 5 minutes.Dice celery, tomato and carrot in small cubes; chop onion and garlic; cut the apricots in halves.Dissolve broth cube(s) in boiling water (2 cups per cube).Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.Stir in the mixture of Moroccan spices, celery, onion, carrot, garlic, ½ harissa and beef broth in the meat pan.Bring to a boil, reduce heat, cover and simmer 15 minutes.Add apricots, tomatoes and continue cooking for 10 minutes.While stew is simmering, cook the couscous: pour the boiling water in a bowl over the couscous until the liquid exceeds the couscous by 1 cm.Cover with plastic wrap and let stand 5-10 min.Serve stew on a bed of couscous and garnish with the rest of harissa sauce.Source: Missfresh.com
2
4
1
4
4
25 g dried apricot
1 cup (250 mL) beef broth
1 carrots
1/2 g ground coriander
1/2 cup (125 mL) couscous
1/2 g cumin
1/2 g curcuma
1 sprig of celery
1 1/2 Tbsp. (22 1/2 mL) unbleached flour
1/2 g ground ginger
2 garlic cloves
2 Tbsp. (30 mL) harissa
275 g beef sirloin
1/2 yellow onion
1/2 g paprika
1/2 g cayenne pepper
1 tomato
Moroccan Beef Stew Served on a Bed of Couscous
2
servings
0:40
Preparation
0:30
COOKING
1:20
TOTAL TIME
Ingredients
-
25 g
dried apricot
-
1 cup
(250 mL)beef broth
-
1
carrots
-
1/2 g
ground coriander
-
1/2 cup
(125 mL)couscous
-
1/2 g
cumin
-
1/2 g
curcuma
-
1
sprig of celery
-
1 1/2 Tbsp.
(22 1/2 mL)unbleached flour
-
1/2 g
ground ginger
-
2
garlic cloves
-
2 Tbsp.
(30 mL)harissa
-
275 g
beef sirloin
-
1/2
yellow onion
-
1/2 g
paprika
-
1/2 g
cayenne pepper
-
1
tomato
Preparation
Slice beef into strips.
In a bowl, combine flour, salt and pepper.
Coat the beef in the mix and shake the excess.
In a large oiled pan, brown the beef on all sides over medium-high heat for about 5 minutes.
Dice celery, tomato and carrot in small cubes; chop onion and garlic; cut the apricots in halves.
Dissolve broth cube(s) in boiling water (2 cups per cube).
Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.
Stir in the mixture of Moroccan spices, celery, onion, carrot, garlic, ½ harissa and beef broth in the meat pan.
Bring to a boil, reduce heat, cover and simmer 15 minutes.
Add apricots, tomatoes and continue cooking for 10 minutes.
While stew is simmering, cook the couscous: pour the boiling water in a bowl over the couscous until the liquid exceeds the couscous by 1 cm.
Cover with plastic wrap and let stand 5-10 min.
Serve stew on a bed of couscous and garnish with the rest of harissa sauce.
Source: Missfresh.com
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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.
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