Moroccan Beef Stew with Prunes & Apricots

Moroccan Beef Stew with Prunes & Apricots
Simmering dried fruit and spices in the sauce makes the fruit plump and gives a sweet edge to this luxurious beef stew. Serve with a side of couscous for a Moroccan style meal
Source:
Serves: 8
Ingredients
  • 1 tbsp. (30 mL) vegetable oil
  • 3 lb. (1.4 kg) lean stewing beef
  • 2 onions, thinly sliced
  • 2 celery ribs, thinly sliced
  • 2 cloves garlic, minced
  • 3 cups (750 mL) beef stock:
  • 1 cup (250 mL) dry red wine
  • ½ cup (125 mL) cider vinegar
  • 2 tsp (10 mL) Worcestershire sauce
  • 1tbsp. (30 mL) packed brown sugar
  • 2 bay leaves
  • ½ tsp (2 mL) salt
  • 2 tsp (10 mL) ground ginger
  • ½ tsp (2 mL) ground cinnamon
  • ½ tsp (2 mL) ground allspice
  • ½ tsp (2 mL) pepper
  • 4 carrots, cut in chunks
  • 2 white turnips peeled & cubed
  • ½ cup (85 gm)pitted prunes chopped
  • ½ cup (85 gm) dried apricots chopped
  • 2 tbsp. (30 mL) chopped fresh parsley
Directions
  1. In large Dutch oven or heavy bottomed saucepan heat 1 tsp of the oil over medium heat; cook onions and celery, stirring occasionally, until softened about 7 minutes. Scrape into a bowl and set aside.
  2. Toss together beef, salt and pepper. Add reaming oil to pan; heat over medium high heat, cook beef in batches and stirring occasionally, until browned about 6 minutes. Remove each batch before adding next one. When last batch is done. Stir in garlic; cook, stirring, until fragrant, about 1 minute.
  3. Add all the beef and onion mixture, ginger, cinnamon, allspice and bay leaves, cook, stirring for 1 minute. Stir in broth, wine, vinegar, brown sugar and Worcestershire sauce; bring to a boil. Reduce heat, cover and simmer for 1 ½ hours.
  4. Stir in carrots, turnips, prunes and apricots; cook, stirring occasionally, until turnips are tender about 45 minutes. Discard bay leaves.
  5. Whisk flour with cold water; whisk into stew. Simmer until slightly thickened about 10 minutes.
  6. Sprinkle with parsley
Notes
Make-ahead: Let cool for 30 minutes. Transfer to airtight container. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days. Or freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Reheat over medium heat, stirring occasionally, until hot

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