2 lb Chuck roast (bite-size) 1/4 ts Cumin 3 tb Flour 1/4 ts Ginger 2 ts Salt 1/8 ts Cayenne pepper 2 tb Vegetable oil 1 c Chopped celery 20 oz Pineapple chunks 1/2 c Chopped onion 2 c Juice/water 2 Cloves minced garlic 1/2 ts Paprika 1 c Sliced carrots 1/4 ts Coriander 3 sm Tomatoes, wedged 1/4 ts Turmeric parsley flakes Dredge beef in flour and salt and brown in oil. Pour off drippings. Add spices, celery, onion and garlic. Stir in juice and water. Cook slowly 1 hour. Add carrots and cook 30 minutes more. Add pineapple and tomatoes and heat through. Garning with parsley. Makes 8 servings.
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Moroccan Lamb With Potato & Raisins | Gordon Ramsay
This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.
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Master Chef Hamid - How to make authentic Moroccan Tagine
Tagine Sfarjel or Meat Tagine With Quince Recipe: A Delicious Combination of Tender Meat & Sweet Quince.
For The Meat: 2.5lb beef or lamb 1 large onion, chopped 1t black pepper 2t ground ginger 2t turmeric 1t ground cinnamon 1 cinnamon stick (or several if they’re small or broken) 3/4t ras el hanout Salt to taste 1 pinch saffron mixed with 3T warm water 3T olive oil 1.5T unsalted butter 1 bouquet parsley & cilantro
For The Quinces: 3 or 4 Quinces, cored and quartered 2.5T sugar 2 cinnamon sticks Salt, a pinch
For Assembly: Toasted Sesame Seeds
In a tagine set over a heat diffuser, combine the onion, meat, spices, saffron water, olive oil and butter. Cook the meat for a few minutes on each side to lock in the flavor of the spices. Add the bouquet of parsley & cilantro along with enough water to barely cover the meat. Carefully add the water on the side of the tagine as to not wash spices off of the meat. Bring to boil, reduce to simmer, cover and cook for 2 hours or until the meat is fork tender. Check from time to time adding water as needed.
To prepare the quinces, core, quarter and score the back of each. As you’re cutting the quinces, place them directly into a pot of water to prevent browning. Add sugar, cinnamon and salt and cook until the quinces are very tender and the cooking liquid is syrupy and reduced. Add water as necessary to ensure the quinces have enough liquid to cook in.
To assemble, add some cooking liquid from the quinces to the tagine. Decorate the top of the tagine with the quinces and sesame seeds. Serve with khobz or crusty bread and enjoy!
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Moroccan Beef Tagine (Beef Stew with Tomatoes & Onions)
This Moroccan Beef Tagine (also known as Makfoul) is made with tender beef or lamb, caramelized onions, tomatoes, and warming spices. It's an aromatic, saucy beef stew that's surprisingly simple to make, whether you're using a tagine or dutch oven.
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Ingredients: 2 sweet onions 1 tbsp olive oil 2 lbs beef or lamb chuck roast, cut into 2-3 inch pieces 2 tsp ras el hanout ½ tsp ginger powder ½ tsp cinnamon 1 tsp pepper 1 tsp salt 2 tbsp parsley and/or cilantro, minced, plus additional for garnish (optional) 1-2 large tomatoes, cut into rounds 4 cinnamon sticks 5-6 threads of saffron, bloomed in ½ cup of water
The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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