This flavor-packed twist on beef daube is the perfect use for inexpensive stew beef. With a bright, herbaceous yogurt topping to add a burst of freshness, this hearty dish hits all the right flavor notes.
2 Tbsp. all-purpose flour
1 1/2 tsp. kosher salt
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground cinnamon
1 tsp. ground turmeric
2 lb. beef stew meat
4 Tbsp. olive oil, divided
1 cup chopped butternut squash (about 9 oz.)
1/2 red onion, chopped (about 5 oz.)
2 garlic cloves, smashed
2 cups beef stock
1 (14.5-oz.) can diced tomatoes
1 Tbsp. sherry vinegar
1 bay leaf
4 cups cooked yellow rice
1 cup whole Greek yogurt
1/4 cup chopped fresh mixed herbs (such as parsley, dill, oregano)
1 tsp. orange zest, plus 2 Tbsp. fresh juice (from 1 orange)
1/2 tsp. kosher salt
How to Make It
Combine flour, salt, cumin, coriander, cinnamon, and turmeric in a small bowl. Rub spice mixture on all sides of stew meat.
Heat 2 tablespoons of the oil in a Dutch oven over medium-high. Cook half of the meat, stirring occasionally, until browned, about 5 minutes. Transfer to a plate. Repeat with remaining oil and meat.
Add squash, onion, and garlic to Dutch oven over medium, and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in stock, tomatoes, vinegar, and bay leaf; bring to a simmer, scraping up any browned bits from bottom of Dutch oven. Add stew meat; cover and cook, stirring occasionally until tender, about 1 hour and 20 minutes.
Combine all Herby Yogurt ingredients in a bowl, and stir well. Serve Moroccan Beef Daube over rice; top with Herby Yogurt.
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