Excellent! Great for a cozy feeling on a cold night. I didn't have an emulsifier or dried apricots, so I chopped the onion to a medium dice and after cooking the garlic and spices, sprinkled in 1/4 cup flour to make a roux so the gravy wouldn't be runny. Also, didn't bother simmering for 30 minutes without the meat, simply added it in at that stage, covered the pot and cooked over medium-low for about an hour and a half. To compensate for the missing apricots, I stirred in one tablespoon of honey right before adding the carrots. The couscous was really good too, a great compliment to the stew.
Moroccan-Style Braised Beef with Carrots and Couscous
Comments and Reviews 1-4 of 4
zazazu Posted: 04/25/09
2tasty4you Posted: 01/28/09
We loved this dish! I modified for the slow cooker by doing the following: I first browned the beef, then put it in the slow cooker with about 1/2 the broth called for and turned it on to get it started. I followed the recipe for the onions all the way to the blending point, then poured over the beef and put it on high for about an hour, then on low for the rest of the day, stirring every hour or so. About 2 hours before I wanted to serve it I added the carrots (doubled because we love carrots), and about 1 hour later (when they were tender) I left the lid partially open to thicken and reduce the sauce. For lower maintenance I could have added the carrots when I added the onion sauce. I made the couscous as written, but doubled it - so yummy with the beefy flavor coming through and complementing the beef in the stew. Next time I'll double the beef as well, or reduce the amount of onion sauce, as they were a bit out of proportion, which could be due to the slow cooker not reducing the sauce as much as it would on the stovetop. And I'll triple the couscous, we ran out while we still had some stew left. We all loved it, from my 2 year old and 4 year old to myself and my husband - it was flavorful, hearty and a nice change from the usual beef stew! I will definitely make it again.
books4gail Posted: 06/01/11
What a surprise! The apricots give this a perfect sweetness and tang. If you like that North African mix of savory and fruity, try this. I doubled the recipe--had some stew meat in the freezer to use up. The leftovers froze well. I agree that the ratio of sauce to meat and carrots is high. I couldn't imagine putting the apricots in whole and quartered them. Then of course the recipe has you blending the sauce making that step unnecessary.
cesamsel Posted: 12/02/11
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.