If you enjoy mixing sweet and savory, don’t let the name intimidate you. This is a hearty and comforting beef stew inspired by the flavors of northern Africa. Because Morocco is situated between the Atlantic Ocean and the Mediterranean Sea, Moroccan food is influenced by a mix of Arab and southern European flavors. This stew combines common Moroccan spices, like cinnamon and cumin, with dried fruits — raisins and apricots — for an international twist on beef stew.
Ingredients:
- 1 1/2 pounds beef stew meat or chuck roast cut into 1 to 1 1/2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon baking soda
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 inches fresh ginger
- 1/2 tablespoon garlic (minced)
- 1/2 tablespoon cumin
- 1/2 tablespoon cinnamon
- 1 cup red wine
- 3 cups beef broth
- 3 ounces tomato paste
- 1 tablespoon honey
- 1/4 teaspoon crushed red pepper (adjust to your taste preference)
- 1 cup dry lentils
- 7 whole dried apricots
- 1/4 cup raisins
- 1 cup dry couscous
Cook’s Tip: You could easily swap out the lentils for chickpeas or another bean. If switching to a canned bean, just reduce the beef broth amount by half. Likewise, you could serve the stew over rice rather than couscous.
