Moroccan Beef Stew

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1 tablespoon vegetable oil
450 g (1 lb) beef bottom round steak, cut into 2.5 cm (1 in.) cubes
1 onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped dried apricots
1/4 cup golden or dark seedless raisins
2 sweet potatoes, cut into 2 cm (3/4 in.) chunks
3 cups reduced-sodium, fat-free chicken broth
440 ml (15 oz) chickpeas, drained
Thinly sliced strips scallion greens
Thin strips orange zest

Directions

1. In large non-stick saucepan or pot over medium-high heat, heat oil. Working in batches, add beef and brown on all sides, 3 to 4 minutes per batch. Transfer meat to plate as it browns. Add onion to saucepan. Cook until softened, 5 minutes, adding a spoonful of water, if needed, to prevent sticking.
2. Add garlic, ginger, cinnamon, nutmeg, turmeric, salt and pepper. Cook 1 minute. Add apricots, raisins, potatoes, reserved beef and broth. Cover and simmer until meat is very tender, 11/2 hours.
3. Stir in chickpeas. Heat through. Garnish with scallion and orange zest.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:90

• Type of Meal Main Courses

Type of Meal Main Courses