Mom's Moroccan Beef Stew

• Meat

  • 2 lbs Chuck, roast

• Produce

  • 2 Carrots, large
  • 2 stalks Celery
  • 1 Celery, leaves
  • 2 Chipotle peppers, dried
  • 1 1/2 tsp Coriander, ground
  • 1 cup Dried apricots
  • 8 cloves Garlic
  • 1/2 tsp Ginger, ground
  • 4 Mexico chili peppers, dried New
  • 1 Onion, medium
  • 3 Plum tomatoes, small

• Canned Goods

  • 2 cups Beef broth

• Condiments

  • 1 Harissa

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 tsp Black pepper, freshly ground
  • 1/4 tsp Cayenne pepper
  • 1 tsp Paprika
  • 2 tsp Salt
  • 1 Salt
  • 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 6 tbsp Olive oil
  • 1 tsp Red wine vinegar

• Nuts & Seeds

  • 2 tsp Cumin, ground

Found on fromachefskitchen.com

Description

Ingredients

• INGREDIENTS
• 2 pounds cubed and trimmed chuck roast
• 3 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 2 large carrots, sliced
• 4 cloves garlic, sliced
• 2 cups beef broth
• 3 small plum tomatoes, coarsely chopped
• 1 cup coarsely chopped dried apricots
• Celery leaves, for garnish
• HARISSA
• 2 dried chipotle peppers
• 4 dried New Mexico chili peppers
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 4 cloves garlic
• 1/4 cup olive oil
• 1 teaspoon red wine vinegar
• Salt, to taste

Directions

• INSTRUCTIONS
• Combine flour, salt and pepper on a plate and dredge beef pieces.
• Heat olive oil over medium-high heat in a Dutch oven and brown beef evenly in batches. Pour off excess drippings.
• Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef. Add the celery, onion, carrot, garlic and beef broth.
• Bring to a boil, reduce heat to low, cover and cook 1 1/4 hours to 1 1/2 hours. Alternately, combine the ingredients in an electric pressure cooker and cook on high for 22 minutes.
• Add the apricots and tomatoes and cook an additional 15 minutes on the stovetop or 1 more minute on high in the pressure cooker.
• Garnish with celery sprigs and serve with harissa.
• HARISSA
• Place peppers in a small saucepan with enough water to cover. Bring to a boil. Turn off heat and let stand 20 minutes.
• Remove stems and seeds and transfer to a food processor or blender.
• Combine cumin and coriander in a dry, nonstick skillet and toast briefly until fragrant, about 30 seconds. Add to the peppers along with garlic, olive oil and red wine vinegar. Blend to a smooth paste. Season to taste with salt.

Nutrition