Long, slow cooking brings out the layered flavours of North African spices, such as cinnamon, bay leaf, cumin, ginger and red pepper, in this Moroccan stew. Photo credit: Kristen Doyle from Dine and Dish.
INGREDIENTS 8 SERVINGS
- 2 pounds (1 kilogram) top round beef , cut into ¾-inch (1.9 cm)
- 2 tablespoon (30 milliliter) flour
- 2 tablespoon (30 milliliter) vegetable oil , divided
- 1 3/4 cup (425 milliliter) beef broth
- 1 medium onion , cut into small wedges
- 1 tablespoon (30 milliliter) Organic Cinnamon Saigon
- 2 teaspoon (10 milliliter) Cumin Ground
- 1 teaspoon (5 milliliter) Ginger Ground
- 1 teaspoon (5 milliliter) Sea Salt Grinder
- 1/8 teaspoon (0.5 milliliter) Cayenne Pepper
- 1 Bay Leaves
- 4 cups (1 liter) cubed butternut squash (3/4-inch/1.9 cm cubes)
- 3 cups (750 milliliter) cubed sweet potatoes (3/4-inch/1.9 cm cubes)
- 1 red bell pepper , cut into 1-inch pieces
- 1/2 cup (125 milliliter) raisins
- 1 Coat beef cubes with flour. Heat 1 tbsp (15 mL) of the oil in large saucepan or Dutch oven on medium-high heat. Add ½ of the beef; cook 5 minutes or until browned on all sides. Remove from pan. Repeat with remaining beef and oil. Remove beef from pan; set aside.
- 2 Stir broth, onion, cinnamon, cumin, ginger, sea salt, ground red pepper and bay leaf into pan. Bring to boil, stirring to release brown bits on bottom of pan.
- 3 Return meat to pan. Add vegetables; mix well. Return to boil. Reduce heat to low; cover and simmer 30 minutes or until vegetables are tender. Stir in raisins. Serve with couscous, if desired.