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EatSmarter exclusive recipe

Moroccan Beef Stew

with Chickpeas and Raisins
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Moroccan Beef Stew

Moroccan Beef Stew - Moroccan spices for flavor connoisseurs

Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
323
calories
Calories
0
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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
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

Preparation steps

1.
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.

2.
Moroccan Beef Stew preparation step 2

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

3.
Moroccan Beef Stew preparation step 3

Peel and finely grate ginger root.

4.
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.

5.
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.

6.
Moroccan Beef Stew preparation step 6

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

7.
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.

8.
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.

9.
Moroccan Beef Stew preparation step 9

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

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.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie323 kcal(15 %)
Protein43 g(44 %)
Fat9 g(8 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E2.6 mg(22 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin13.7 mg(114 %)
Vitamin B₆0.3 mg(21 %)
Folate26 μg(9 %)
Pantothenic acid1 mg(17 %)
Biotin8.3 μg(18 %)
Vitamin B₁₂5.3 μg(177 %)
Vitamin C10 mg(11 %)
Potassium512 mg(13 %)
Calcium76 mg(8 %)
Magnesium63 mg(21 %)
Iron6.9 mg(46 %)
Iodine11 μg(6 %)
Zinc9.4 mg(118 %)
Saturated fatty acids3.3 g
Uric acid301 mg
Cholesterol84 mg
Development of this recipe:
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