Moroccan-Style Braised Beef with Carrots and Couscous

recipe
Try this Moroccan-Style Braised Beef with Carrots and Couscous for a ethnic-inspired dinner that will delight. Dried apricots and North African spices render a hearty stew. Use an immersion blender to thicken the braising mixture gravy--no need for a roux.

Yield:

4 servings (serving size: 1 cup stew and 1/2 cup couscous)

Recipe from

Cooking Light

Nutritional Information

Calories 439
Caloriesfromfat 30 %
Fat 14.6 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 32 g
Carbohydrate 43.7 g
Fiber 6 g
Cholesterol 71 mg
Iron 5.7 mg
Sodium 681 mg
Calcium 91 mg

Ingredients

Beef:
2 teaspoons olive oil
1 pound lean beef stew meat, cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon black pepper
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
Couscous:
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
Remaining ingredient:
1/4 cup chopped fresh flat-leaf parsley, divided

Preparation

To prepare beef, heat 2 teaspoons oil in a large saucepan over medium-high heat. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. 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.

Add 3 cups onion to pan; cook 10 minutes or until tender, stirring frequently. Add 4 garlic cloves and next 4 ingredients (through ginger); 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.

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 loosen sauce. Stir in 1/4 cup chopped parsley.

While beef cooks, prepare couscous. 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, and sprinkle each serving with 1 tablespoon parsley.

Jeanne Thiel Kelley,

Cooking Light

May 2005
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