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EatSmarter exclusive recipe

Moroccan Beef Stew

with Chickpeas and Raisins

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Moroccan Beef Stew
323
calories
Calories

Moroccan Beef Stew - Moroccan spices for flavor connoisseurs

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moderate
Difficulty
55 min.
Preparation
 • Ready in 2 h. 30 min.
Ready in
Nutritions
Fat9 g
Saturated Fat Acids3.3 g
Protein43 g
Roughage5 g
Sugar added0 g
Calorie323
1 serving contains
Calories323
Protein/g43
Fat/g9
Saturated fatty acids/g3.3
Carbohydrates/g15
Added sugar/g0
Roughage/g5
Bread exchange unit1.5
Cholesterol/mg84
Uric acid/mg301
Vitamin A/mg0.6
Vitamin D/μg0
Vitamin E/mg2.6
Vitamin B₁/mg0.2
Vitamin B₂/mg0.4
Niacin/mg13.7
Vitamin B₆/mg0.3
Folate/μg26
Pantothenic acid/mg1
Biotin/μg8.3
Vitamin B₁₂/μg5.3
Vitamin C/mg10
Potassium/mg512
Calcium/mg76
Magnesium/mg63
Iron/mg6.9
Iodine/μg11
Zinc/mg9.4

Recipe development: EAT SMARTER
Ingredients
Preparation

Kitchen utensils

1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 large Sieve, 1 Lid, 1 Can opener, 1 Dutch oven

Ingredients

for 6 servings
2 pounds
lean Beef (or stew meat)
2 teaspoons
1 teaspoon
1 teaspoon
1 teaspoon
ground Cinnamon
1 pinch
ground Allspice
9 ounces
Onion (or large shallots)
2
1 piece
Ginger root (about 40 grams)
2 tablespoons
1 ½ pints
1 pinch
2
1 ounce
2
Carrots (about 250 grams)
1
Zucchini (about 250 grams)
8 ounces
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Product recommendation

Preparation steps

Step 1/10
Moroccan Beef Stew preparation step 1

Cut beef into 2 cm (approximately 3/4-inch) cubes. Mix cumin, turmeric, paprika, cinnamon and allspice in a bowl. Sprinkle over the meat and mix thoroughly. Let marinate for 30 minutes in the refrigerator.

Step 2/10
Moroccan Beef Stew preparation step 2

Peel onions and cut into thin strips. Peel and chop garlic.

Step 3/10
Moroccan Beef Stew preparation step 3

Peel and finely grate ginger root.

Step 4/10
Moroccan Beef Stew preparation step 4

Heat the oil in the Dutch oven and sear the meat until golden brown on all sides. Remove and drain in a sieve.

Step 5/10
Moroccan Beef Stew preparation step 5

Add the onions, garlic and ginger to the pot. Cook for about 3 minutes over low heat. Remove and add to the meat in the sieve. Drain the fat from the pot.

Step 6/10
Moroccan Beef Stew preparation step 6

Place the meat and cooked vegetables back into the pot and add the broth. Bring to a boil.

Step 7/10
Moroccan Beef Stew preparation step 7

Add saffron, bay leaves and golden raisins. Cook, covered, stirring occasionally, for 1 1/4 hours on low heat.

Step 8/10
Moroccan Beef Stew preparation step 8

Rinse and peel the carrots. Rinse and dry zucchini. Cut carrots and zucchini in half lengthwise, then crosswise into quarters.

Step 9/10
Moroccan Beef Stew preparation step 9

After the meat has cooked for 45 minutes, add the carrots. After about 1 hour, add the zucchini.

Step 10/10
Moroccan Beef Stew preparation step 10

Drain chickpeas in a strainer and rinse with cold water. Add to the beef stew during the last 5 minutes of cooking. Season well with salt and pepper. Serve with whole-wheat couscous.

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