Moroccan Beef -you can cook in a Tagine or a cast iron 8 quart pot. You can make this with chicken or lamb as well. You can also make it vegetarian. This is a fun dish
Travel to different parts of the county right in your own kitchen. This dish will be good poured over barmaid rice with the fruit or just plain rice.
Kalamata olives give this dish a exciting flavor. Make sure you prepare all the vegetables before you start. You can prepare some of them while the meat and onions are browning. Leave the green beans whole and the carrots as well.
Use Chicken broth/stock even though you are using beef for the meat. It's for a lighter broth as the Moroccan style.
Ingredients
1-2 pounds stew meat
Flour
Salt and Pepper
Coconut Oil
1 Red Onion big rough chopped
1 White Onion big rough chopped
3 cloves garlic sliced
1 Tbsp cumin
1 Tbsp smoked paprika
1/4 tsp cayenne pepper (only if you like a kick)
3 Tbsp tomatoes paste
4 chopped tomatoes or 15 canned diced tomatoes
1 small diced sweet potato
2-3 yellow squash chunked
1-2 zucchini chunked
1 small bag baby carrots
1 large container whole white, cremini or baby portabella mushrooms
1/2 lb whole green beans
4 cups chicken broth/stock
1 jar kalamata olives with 1/4 cup of juice
2 Tbsp cornstarch
Salt, pepper and flour the meat add coconut oil and meat to the heated cast iron pot like a Le Creuset.
Turning the meat until browned on all sides adding the onions and garlic as the meat is browning. Sprinkle the spices over the meat and onions stir until well blended.
Once all meat is browned start adding all the vegetables, stir until all is well mixed. Add the chicken broth/stock, let come to a boil. Remove from heat and place pot with lid in the oven on bottom rack. Bake for 1 hour, remove from oven and place on medium high burner keeping lid on, cook for another 1 hour. Check meat if tender that can be cut with a fork. Leave lid off ,Mix 1/2 the cornstarch and some liquid from the dish and mix into a slurry and add to boiling pot stirring the pot constantly until thickens. If it isn't the consistency you want then add thee other 1/2 of cornstarch and follow directions of above. Boil without the lid on until thickened. Remove from heat. Serve warm by itself or over rice.
Travel to different parts of the county right in your own kitchen. This dish will be good poured over barmaid rice with the fruit or just plain rice.
Kalamata olives give this dish a exciting flavor. Make sure you prepare all the vegetables before you start. You can prepare some of them while the meat and onions are browning. Leave the green beans whole and the carrots as well.
Use Chicken broth/stock even though you are using beef for the meat. It's for a lighter broth as the Moroccan style.
Ingredients
1-2 pounds stew meat
Flour
Salt and Pepper
Coconut Oil
1 Red Onion big rough chopped
1 White Onion big rough chopped
3 cloves garlic sliced
1 Tbsp cumin
1 Tbsp smoked paprika
1/4 tsp cayenne pepper (only if you like a kick)
3 Tbsp tomatoes paste
4 chopped tomatoes or 15 canned diced tomatoes
1 small diced sweet potato
2-3 yellow squash chunked
1-2 zucchini chunked
1 small bag baby carrots
1 large container whole white, cremini or baby portabella mushrooms
1/2 lb whole green beans
4 cups chicken broth/stock
1 jar kalamata olives with 1/4 cup of juice
2 Tbsp cornstarch
Salt, pepper and flour the meat add coconut oil and meat to the heated cast iron pot like a Le Creuset.
Turning the meat until browned on all sides adding the onions and garlic as the meat is browning. Sprinkle the spices over the meat and onions stir until well blended.
Once all meat is browned start adding all the vegetables, stir until all is well mixed. Add the chicken broth/stock, let come to a boil. Remove from heat and place pot with lid in the oven on bottom rack. Bake for 1 hour, remove from oven and place on medium high burner keeping lid on, cook for another 1 hour. Check meat if tender that can be cut with a fork. Leave lid off ,Mix 1/2 the cornstarch and some liquid from the dish and mix into a slurry and add to boiling pot stirring the pot constantly until thickens. If it isn't the consistency you want then add thee other 1/2 of cornstarch and follow directions of above. Boil without the lid on until thickened. Remove from heat. Serve warm by itself or over rice.
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