Moroccan Beef Pot

Michael SallustioBlog0 Comments

Well it seems the last recipe I posted was a big hit!  Thanks for all the feedback. In fact, you liked it so much many of you requested more soup recipes.  So here is another one of favorites that will keep you warm.

This is a wonderfully hearty, traditional stew with cinnamon, oregano, cayenne and a healthy upgrade. The indigenous recipe calls for potatoes, but I’ve substituted quinoa. You can’t go wrong with that! And like I always try to do, you can make this a more complete meal by throwing in some fresh greens. I prefer swiss chard. This one is so simple and easy to make!  If you don’t want the spice, leave out the cayenne. Enjoy!

(makes 6-8 servings)

Ingredients:

2 Tbsp extra virgin olive oil

1 large onion, chopped

2 cloves fresh garlic, minced (1 Tbsp)

1 Lb chuck or flat iron steak, diced

1 Can (28 oz.) chopped tomatoes (fresh tomatoes are even better, if in season)

1 Cup beef stock

1/3 Cup lemon juice

1 tsp cinnamon

2 tsp coriander

2 tsp oregano

½ tsp pepper

¼-1/2 tsp cayenne pepper

¾ tsp sea salt

1 Cup quinoa

1 Cup water

1 Can garbanzo beans (16 oz.)

4-5 large leaves swiss chard, washed and stemmed, cut into ribbons

Instructions:

Heat olive oil in a large sauce pot over medium heat; add the onion and garlic and sauté 4 minutes. Stir in meat & cook 5 mins. Add ingredients from tomatoes through water and bring stew to a boil. Lower heat and add swiss chard and garbanzo beans and simmer for at least 1 hour.

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