Friday, October 16, 2009

Moroccan Beef Stew


Made this for dinner a few nights ago. It was based on the stew from Solstice Cafe in Bingen WA.

  • 3 tablespoons olive oil
  • 1 3/4 pounds beef tenderloin, cut into 1-inch cubes (I used hamburger)
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 4 cups beef broth
  • 1 15 oz can diced tomatoes
  • 1/2 cup golden raisins
  • 1 15-ounce can garbanzo beans (chickpeas), drained
  • 1 cup chopped fresh cilantro
Put olive oil in pot and saute garlic, carrots, & onions till the onions are clear. Add beef, cook till browned . Add remainder of ingredients, and let simmer till done.

Serve over mashed potatoes.

For the record, I very much enjoyed eating this stew, although next time I'm going to try it with stew meat.

1 comment:

Judy K said...

How did it taste?