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How To make Moroccan Beef Stew
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.
How To make Moroccan Beef Stew's Videos
DELICIOUS Moroccan Meat Tagine with Quince Recipe! Authentic Tagine Sfarjel Recipe!!
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 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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Moroccan Beef Stew Recipe | Beef Recipe | Moroccan Recipe
Yummy Morracan Recipe!
Moroccan Beef & Sweet Potato Stew
Use your slow-cooker to develop sweet and savory flavors in this Moroccan Beef Stew. It's the perfect blend of adventure and comfort. Get the full recipe:
HOW TO MAKE THE BEST MOROCCAN BEEF STEW
2 lbs cubed beef for stew
1 can garbanzo drained
1 cup kalamata olives pitted
1 can whole tomatoes
1 onion chopped
4 cloves garlic minced
1 cup raisins
3 tsps cumin
3 tsps coriander
3 tsps paprika
3 tsps saffron
3 tsps turmeric
3 tsps allspice
3 tsps ginger
salt and pepper
HOW TO PREPARE MOROCCAN LAMB TAGINE || COUS-COUS RECIPE || MAROKKANISCHES LAMM TAJINE APRIKOSEN
this is my version of lamb-couscous tagine, the dish traditionally uses lots of spices but here i´m trying to reduce some spices and making more meat tander and delicious with easy way here are the ingredients !
01kg Boneless lamb
350ml lamb borth
150g dried apricots
200g cous-cous
400g white onion chopped
3tbs extra-virgin olive oil
1tsp garlic paste
1tsp ginger paste
1tbs tomato paste
02 star anise
1tsp ground cumin
1tsp ground coriander
1tbs curry powder
1tsp paprika powder
pinch of ground cloves
pinch of saffron
salt and pepper--as for taste
fresh chopped cilantro + garniches and some roasted nuts
for lamb stock : water,rosemarry,carrot,onion and bay leaves..
for cous-cous : cous-cous,saffron, butter,salt, pepper...
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