MOROCCAN BRAISED BEEF
Curry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons of curry, then add more to your taste. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place flour in a large shallow dish; add beef and turn to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender. , During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.
Nutrition Facts : Calories 533 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 620mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 5g fiber), Protein 34g protein.
MOROCCAN BRAISED BEEF
Braised tender beef intensely flavored with Moroccan spices, delivers the warm, sweet-savory flavors of Morocco.
Provided by Laka
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- In a pressure cooker pan, heat the olive oil. Sauté beef strips for 2-3 minutes on both sides until golden brown. Remove the meat with slotted spoon and set aside.
- Add the onion, carrot, garlic, cranberries, chilli, coriander, cumin, turmeric and cinnamon to the pan and sauté for 2 minutes until onion is soft.
- Return the beef to the pan, sprinkle with flour and black pepper. Add pumpkin, tomatoes and beef broth, stir and bring to the boil.
- Turn down the heat, cover and lock lid on pressure cooker. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Remove from flame and release pressure naturally.
- Serve on hot couscous and sprinkle with the chopped parsley and coriander.
Nutrition Facts : Calories 253.8, Fat 14.9, SaturatedFat 2.2, Sodium 323.1, Carbohydrate 29.2, Fiber 6.5, Sugar 11.8, Protein 5.7
MOROCCAN BRAISED BEEF
I found this recipe on another website. It originally came from Bon Apetit magazine. I made it when I wanted to do something a little different with stewing beef. The original recipe suggests to serve it with couscous, but anything to soak up the delicious gravy is good. When I made it, I used 1 and 1/2 cups of red wine since I didn't have any sherry and added a little sugar.
Provided by Paja9203
Categories Stew
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Season the beef with salt and pepper and brown it in the oil in a skillet in batches. (Optional: after each batch you can deglaze the pan by adding some of the beef stock and stirring to loosen the browned bits. Keep this liquid to add to the stew later.).
- Remove beef.
- Add a little more oil and saute the onions (seaoning with salt and pepper) until nicely browned (about 10 minutes).
- Add the garlic and next 5 ingredients and stir for 1 minute. Add the wine and sherry, turn the heat to high and reduce until thick, about 8 minutes.
- Add the beef broth, the tomatoes, the beef cubes (with accumulated juices), the broth you used for deglazing and the raisins.
- Reduce heat to medium-low. Simmer for about an hour and a quarter until the sauce is thick and the beef is tender.
- Alternately, put the pot in a 275 to 300 degree oven.
- Taste and adjust the seasoning.
- The stew can be refrigerated and reheated before serving (this helps to bring out the flavours) or served right away.
Nutrition Facts : Calories 330.8, Fat 7.5, SaturatedFat 1.1, Sodium 410.4, Carbohydrate 41.8, Fiber 3.6, Sugar 26.5, Protein 3.7
MOROCCAN BRAISED BEEF RECIPE - (4.6/5)
Provided by Susan52
Number Of Ingredients 15
Steps:
- Place flour in a large resealable plastic bag; add beef and toss to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender. During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired.
More about "moroccan braised beef recipe 46"
A DELICIOUS MOROCCAN STYLE BRAISED BEEF RECIPE WITH RAISINS.
From cookingnook.com
Cuisine Middle EasternTotal Time 3 hrs 20 minsCategory Main CourseCalories 560 per serving
- In a large skillet, brown the beef in oil. Transfer it to a roasting pan. Stir in broth, onions, tomatoes, wine and the seasonings.
- Cover and bake at 350ºF for 3 to 4 hours or until the meat is tender. During the last 30 minutes of cooking, stir in the raisins.
MOROCCAN-STYLE BRISKET WITH DRIED FRUIT & CAPERS
From onceuponachef.com
MOROCCAN BRAISED BEEF RECIPE | BON APPéTIT
From bonappetit.com
MOROCCAN BEEF STEW RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
WARM AND SUNNY: MOROCCAN BRAISED BEEF – BLUE KITCHEN
From blue-kitchen.com
MOROCCAN BRAISED BEEF RECIPE BY KATHAIRO - COOKEATSHARE
From cookeatshare.com
MOROCCAN BRAISED BEEF RECIPE | YUMMLY
From yummly.com
MOROCCAN-STYLE BRAISED BEEF | COOL SPRINGS GRASS-FED BUTCHERY
From coolsprings.ca
MOROCCAN-STYLE BEEF SHORT RIBS - BETTER HOMES & GARDENS
From bhg.com
MOROCCAN BRAISED BEEF WITH ROOT VEGETABLES (CLEAN EATING ) RECIPE
From keyingredient.com
BEEF TAGINE (MOROCCAN BEEF STEW) - GYPSYPLATE
From gypsyplate.com
MOROCCAN BRAISED BEEF | PUNCHFORK
From punchfork.com
MOROCCAN BRAISED BEEF RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
MOROCCAN BRAISED BEEF RECIPE | SAY MMM
From saymmm.com
RAS EL HANOUT SPICE BRAISED BEEF SHORT RIB - NATIONAL GEOGRAPHIC
From nationalgeographic.com
MOROCCAN BRAISED BEEF RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
You'll also love