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Moroccan Beef Stew Tagine Recipe

January 9th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/3cupflour
  2. 1 1/4teaspoonssalt
  3. black pepper
  4. 2lbsbeef stew meat, cut into 1 inch squares
  5. 2tablespoonsoil(olive is best)
  6. 1 (28 ounce)cantomatoes, cut up
  7. 1cupwater
  8. 2cinnamon sticks or1/2 teaspoonground cinnamon
  9. 1teaspoonground cumin
  10. 2slicesorange rind(4 inch)
  11. 1tablespoon mincedgarlic
  12. 1/4teaspoonsugar
  13. 4carrots, cut inot 1 1/2 by 1/2 inch sticks(you may substitute sweet potato for the carrots)
  14. 2 (15 ounce)canschickpeas, drained

DIRECTIONS

  1. Combine flour, salt and pepper.
  2. Coat the meat with the flour in a large bowl or large plastic bag.
  3. In a large skillet or Dutch oven brown the meat in very hot oil about 10 minutes or until browned.
  4. Remove from heat.
  5. Stir into the pan the undrained tomatoes, water, cinnamon sticks, orange peel, garlic, cumin and sugar.
  6. Simmer covered about 1 hour 15 minutes or until meat is almost tender.
  7. Add carrots (or sweet potato) and cook covered until tender (about 20 minutes).
  8. Add the chick peas and cook until heated through.
  9. Serve over couscous.

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