Moroccan-Style Braised Beef with Carrots and Couscous |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Try this Moroccan-Style Braised Beef with Carrots and Couscous for a ethnic-inspired dinner that will delight. Dried apricots and North African spices render a hearty stew. Use an immersion blender to thicken the braising mixture gravy-no need for a roux. Ingredients:
2 teaspoons olive oil |
1 pound lean beef stew meat, cut into 1-inch cubes |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 cups thinly sliced onion |
4 garlic cloves, chopped |
2 teaspoons ground cumin |
2 teaspoons ground turmeric |
2 teaspoons paprika |
1 teaspoon ground ginger |
2 (14-ounce) cans less-sodium beef broth |
1/4 cup packed dried apricots |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
2 cups diagonally sliced peeled carrot (about 4 carrots) |
2 tablespoons water (optional) |
1/4 cup chopped fresh flat-leaf parsley |
2 teaspoons olive oil |
1 garlic clove, crushed |
1/2 teaspoon salt |
1/4 teaspoon ground turmeric |
1/3 cup less-sodium beef broth |
1/3 cup water |
2/3 cup uncooked couscous |
1/4 cup chopped green onions |
1/4 cup chopped fresh flat-leaf parsley, divided |
Directions:
1. To prepare beef, heat 2 teaspoons oil in a large saucepan over medium-high heat. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add beef to pan, and cook 4 minutes or until beef is browned on all sides, turning occasionally. Transfer beef to a bowl; cover and keep warm.
2. Add 3 cups onion to pan; cook 10 minutes or until tender, stirring frequently. Add 4 garlic cloves and next 4 ingredients (through ginger); cook 1 minute, stirring constantly. Add 2 cans broth; bring to a boil. Add apricots; reduce heat, and simmer 5 minutes. Cover and cook over medium-low heat 30 minutes. Using an immersion blender in pan, puree onion mixture. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper.
3. Return beef to onion mixture; cook over medium-low heat 1 hour or until beef is tender. Add carrot to pan; cover and cook 15 minutes or until carrot is tender, adding 2 tablespoons water, if desired, to loosen sauce. Stir in 1/4 cup chopped parsley.
4. While beef cooks, prepare couscous. Heat 2 teaspoons oil in a small saucepan over medium heat. Add crushed garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon turmeric. Stir in 1/3 cup broth and 1/3 cup water; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes; fluff with a fork. Stir in green onions.
5. Spoon couscous onto 4 plates. Top evenly with beef stew, and sprinkle each serving with 1 tablespoon parsley.
|
|