MOROCCAN

Beef Stew

This Moroccan stew is full of anti inflammatory spices, tender chunks of beef, root vegetables, and little pops of sweetness from dried fruit

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WHAT YOU NEED:

Beef chuck roast Kosher salt Black pepper Spanish paprika Cumin Cinnamon Turmeric

WHAT YOU NEED:

Cumin Spanish paprika Cinnamon Cayenne Carrots Turnips Dried apricots Raisins

Olive oil Onion white Garlic Beef broth Diced tomatoes Tomato paste Ginger powder

Rub the spices into the beef, evenly coating. Allow the beef to marinate in the spices for at least an hour.

ONE

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Heat a large dutch oven over medium heat. Add the olive oil, and place the chunks of beef into the pot.

TWO

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Into the pot, add the onions and the garlic. Saute for 7-10 minutes until the vegetables have softened.

THREE

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Return the beef to the pot, along with the beef broth, diced tomatoes, tomato paste, and spices. Bring the mixture to a simmer, then reduce the heat to low.

FOUR

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Add the vegetables and dried fruit, and return the lid to the pot. Allow it to stew on low for another 30 minutes, or until vegetables are tender.

FIVE

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Beef Tagine is a Moroccan stew made by baking the dish in a clay pot. This simplified version is made in a dutch oven!

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