Moroccan Beef Stew for Recipe Friday
So far on Recipe Friday I have shared old standards of mine that I have made many times. But this week I have a brand new recipe that I just came up with last weekend. It came about by the convergence of two circumstances: (1) someone gave me a gift basket with Dulcet Tangy & Peppery Moroccan Sauce in it, and (2) I had some cube steaks that needed to be used on Saturday and I didn’t want to have to cook them until Sunday. I decided to combine the two to make a Moroccan Beef Stew, did a little Internet research to figure out what kind of vegetables one might find in Moroccan cooking, and a new recipe was born.
I’m not certain this will become a family favorite, but my son did like it a lot. My husband commented several times about how odd it was to combine cinnamon and beef (because there is cinnamon in the sauce), but he did go back for a second helping so he must have liked it.
Moroccan Beef Stew
Ingredients:
1 1/2 lbs cube steaks
2/3 cup Dulcet Tangy & Peppery Moroccan Sauce
1/2 sweet onion, chopped
2 stalks celery, finely chopped
1 clove garlic, finely chopped
2 cups sliced carrots
1 can beef broth
1/8 cup flour
Salt and pepper to taste
3 cups cooked brown rice
Directions:
Cut the cube steaks into roughly 1 inch squares. Place the steak pieces into a glass container and cover with Moroccan Sauce. Refrigerate several hours or overnight. Put the steak pieces and the sauce they have been marinading in into a 4 quart pot and brown. Add onion, celery, and garlic, and cook over medium heat for 5 to 10 minutes or until the vegies are slightly tender. Add the carrots and beef broth. Bring to a boil, then reduce heat to low and cover. Simmer for 1/2 hour or until carrots are tender. Add salt and pepper to taste. [Note: You don’t really need much pepper because the Moroccan sauce is pretty spicy.] Mix flour with 2 – 3 tbsp COLD water in a measure cup. Slowly pour the flour and water mixture into the stew and let simmer, stirring occasionally, for about 5 minutes until stew is thickened.
While the stew is simmering, cook brown rice according to the package directions to make 3 cups of cooked rice. The rice I use takes about 30 minutes to cook, so it works well to start it right after you have added the carrots and broth to the stew.
Serve the stew over the rice and enjoy a nice spicy dish.
Note: If you want to try this and don’t know where to get this sauce, I found it online on the Dulcet website.
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Sounds interesting. A lady from my church married a man from Morocco and he made us some food one time. It was good! Maybe I’ll shock my wife and give this a try some time when it’s my night to cook. (usually we have pizza or a hamburger helper on that night) 🙂
Ben, I’ve never made Moroccan anything before, but this was pretty easy because the spices were all in the sauce! That would be a nice surprise for your wife if you did make it. 🙂 Peace, Linda
Thank you Linda! 🙂 I do make stew, but this would give it a kick. What do you think about adding potatoes to it instead of doing the rice? Oh, I also put it all in the pressure cooker. Would that be a problem? Thanks for your cooking help!
Deb, I think adding potatoes would be fine, though you might need a bit more liquid to accomodate them. I don’t have a pressure cooker so I don’t know how that would affect it. I bet it would work great! I have a regular beef stew recipe that I will post one of these days, but I always just make it in a big pot. The Moroccan sauce was just so different from my usual, kinda fun to do something out of the ordinary. Peace, Linda