Both my husband and 7 year old requested this not be made again. I was ambivalent about it as well. Nice texture, and had potential but maybe too much turmeric? There was a funny bitter aftertaste.
Moroccan-Style Braised Beef with Carrots and Couscous
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.
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- Calories: 439
- Calories from fat: 30%
- Fat: 14.6g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 32g
- Carbohydrate: 43.7g
- Fiber: 6g
- Cholesterol: 71mg
- Iron: 5.7mg
- Sodium: 681mg
- Calcium: 91mg
- 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
- 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
- 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.
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