Posts tagged ‘spice blend’

April 10, 2016

Moroccan Beef Stew

Found this one and it intrigued me. http://andhereweare.net/2013/12/easy-moroccan-beef-stew.html/ It has you using a Dutch oven to make it, but says it could be done in the crockpot instead. If I do it, I’m sure I’ll go that route (increased cooking time, as per usual with a slow cooker). If hubby does it, he’ll probably try it the Dutch oven way so that’s what I’ll put here. GFCF, Feingold stage 2 because of some of the spices in the Moroccan spice blend. (If you alter that, it could probably be made stage 1).

Easy Moroccan Spiced Beef Stew with Lemons and Butternut Squash

What You’ll Need

  • 3 medium yellow onions, roughly chopped
  • 2 lbs beef cut into 1 inch chunks
  • 2 T Moroccan spice blend (**recipe below)
  • 1 T sea salt
  • 1 t freshly ground black pepper
  • 1/3 C Earth Balance butter substitute
  • 3 cloves garlic, crushed
  • 2 C beef stock (other stock or water also acceptable)
  • 2 lemons (the original recipe had you using whole lemons. Several commenters remarked on the bitterness this created. We’ll likely just use the lemon juice & some zest.)
  • 1 medium butternut squash, peeled and seeded, cut into 1 inch chunks
  • Optional: greens (the author used beet greens and stems)
  • 1 bunch fresh cilantro, roughly chopped

What to Do:

  1. Place all of the ingredients except for the butternut and cilantro into your dutch oven.
  2. Bring to a simmer on your stovetop over medium-high heat, then move to a 300 oven and cook for 2 hours.
  3. Add the butternut squash and stir into the pot, scraping the bottom with a wooden spoon. If you are using some greens, then now is the time to add the chopped stems, if using. If the stew is already thick, you can add some more liquid.  Cook in the oven for 1/2 an hour more, until the squash is tender.
  4. Take your stew out of the oven.  Stir it up and taste it.  If needed, add extra lemon juice and salt. Stir in the leafy greens, if using.  Throw the chopped cilantro in the pot and cover again for a few minutes, until the herbs turn bright green.
  5. Serve over rice/cauliflower rice or eat it on its own as you would a hearty stew.  Enjoy!

**Moroccan Spice Blend

  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Combine well. Store in airtight container in cool room for up to 1 month.

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