Moroccan-Style Braised Beef with Carrots and Couscous

Tender beef and a blend of North African spices render a hearty stew that's full of flavor—and nutrients—for the entire family. If you don't have an immersion blender for Step 2, you can remove some of the mixture and puree it in a blender or food processor—or skip this step and have a slightly less-thick stew.

Yield: 4 adult servings (serving size: 1 cup stew and 1/2 cup couscous)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 439
  • Calories from fat: 0.0%
  • Fat: 14.6g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 7.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 32g
  • Carbohydrate: 43.7g
  • Fiber: 6g
  • Cholesterol: 71mg
  • Iron: 5.7mg
  • Sodium: 681mg
  • Calcium: 91mg

Ingredients

  • 2 teaspoons olive oil
  • 1 pound lean beef stew meat, cut into 1-inch cubes
  • 1/4 teaspoon salt
  • 3 cups thinly sliced onion
  • 4 garlic cloves, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • 2 (14-ounce) cans less-sodium beef broth
  • 1/4 cup packed dried apricots
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups diagonally sliced peeled carrot (about 4 carrots)
  • 2 tablespoons water (optional)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 teaspoons olive oil
  • 1 garlic clove, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/3 cup less-sodium beef broth
  • 1/3 cup water
  • 2/3 cup uncooked couscous
  • 1/4 cup chopped green onions

Preparation

  1. 1. To prepare beef, heat 2 teaspoons oil in a large saucepan over medium-high heat. Sprinkle beef with 1/4 teaspoon salt. Add beef to pan, and cook 4 minutes or until beef is browned on all sides, turning occasionally. Transfer beef to a bowl; cover and keep warm.
  2. 2. Add 3 cups onion to pan; cook 10 minutes or until tender, stirring frequently. Add 4 chopped garlic cloves and next 4 ingredients; cook 1 minute, stirring constantly. Add 2 cans broth; bring to a boil. Add apricots; reduce heat, and simmer 5 minutes. Cover and cook over medium-low heat 30 minutes. Using an immersion blender in pan, puree onion mixture. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper.
  3. 3. Return beef to onion mixture; cook over medium-low heat 1 hour or until beef is tender. Add carrot to pan; cover and cook 15 minutes or until carrot is tender, adding 2 tablespoons water, if desired, to thin sauce. Stir in parsley.
  4. 4. While beef cooks, heat 2 teaspoons oil in a small saucepan over medium heat. Add crushed garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon turmeric. Stir in 1/3 cup broth and 1/3 cup water; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes; fluff with a fork. Stir in green onions. Spoon couscous onto 4 plates. Top evenly with beef stew.
  5. for your toddler: Serve a spoonful of the couscous and the stew mixture in a small bowl. Cut the vegetables and beef into bite-sized pieces, and then stir them together to make spooning easier for baby. another option for your toddler: Remove a few beef chunks and carrots, cut them into small pieces, and serve them as finger foods. Serve the beef and carrots with a bowl of couscous.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Moroccan-Style Braised Beef with Carrots and Couscous Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy