Friday, October 5, 2007

Moroccan Beef Stew

This was a big hit tonight! It was so good that I've decided that the next time I have guests over, this is what I'm going to serve. With couscous, a green salad and maybe some pita, I think it would make a perfect fall meal.

Moroccan Beef Stew

4 pieces beef shank or 2 lbs. stewing beef
salt and pepper
1 onion, sliced
3 cloves garlic, minced
1 red pepper, cubed
2 cinnamon sticks
3/4 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. fennel seeds
2 cups tomatoes (I used canned whole tomatoes with the juice)
1/4 cup soy sauce (I know this isn't Moroccan but it adds so much flavor)
1 cup raisins
1 cup green olives

1. Season beef with salt and pepper.
2. In a heavy pot (I used an enameled cast iron one), brown the beef well. Set aside.
3. In the same pot, saute onion, garlic and red pepper until soft.
4. Add the tomatoes, cinnamon, cumin, turmeric, fennel and soy sauce.
5. Put beef back into pot and lower heat to a slow simmer.
6. Cover pot and simmer for 45 minutes.
7. Add raisins and olives. Cover and simmer for another hour until beef is tender.

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