Season 7 Episode 6 | Moroccan Beef Stew with Couscous Recipe

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Imagine being in the souk of Marrakech, surrounded by beautiful Moroccan music and the smell of shisha while being served a tagine full of this delicious and tender Moroccan Beef stew! Now you can recreate this scrumptious meal at the comfort of your own home.

Serves 4

Ingredients

  • 3 Kg Chuck Roast Cubed and Trimmed
  • 3 Tablespoons All Purpose Flour
  • 2 Teaspoons Salt
  • 1 Teaspoon Black Pepper
  • 2 Tablespoons Olive Oil
  • 1/2 Teaspoon Ground Coriander
  • 1/2 Teaspoon Ground Turmeric
  • 1 Cube Beef Stock
  • 1 Cup Dried Apricots Coarsely chopped
  • 2 Cups Boiling Water
  • 2 Cups Couscous
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teaspoon Cayenne Pepper Pepper
  • 2 Stalks Celery Chopped
  • 2 Piece Large Carrots Sliced
  • 4 Cloves Garlic Sliced
  • 2 Cups Water
  • 1 Can Plum Tomatoes
  • Celery Leaves for Garnish

Instructions

  1. Combine flour, salt and pepper on a plate and coat the beef pieces.
  2. Heat olive oil over medium heat in a Dutch oven and brown beef evenly in batches.
  3. Pour off excess drippings.
  4. Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over the beef.
  5. Add the celery, onion, carrot, garlic, water and beef stock.
  6. Bring to a boil, reduce heat to low, cover and cook to 1 to 1 and a half hours.
  7. Bring to a boil, reduce heat to low, cover and cook to 1 to 1 and a half hours.
  8. Alternately, combine the ingredients in an electric pressure cooker and cook on high for 22 minutes.
  9. Add apricots and tomatoes and cook an additional 15 minutes on the stovetop or 1 more minute on high in the pressure cooker.
  10. Boil 2 cups of water and mix with couscous.
  11. Stir couscous well and let the mixture sit until all the water is absorbed.
  12. Add in 2 tablespoons of butter and a pinch of salt and stir well.
  13. Serve with couscous and garnish with celery sprigs and serve with harissa.

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