Description
The first time I saw this Moroccan Beef Stew recipe was from a product pamphlet in a supermarket community board, I was curious to have it a try because of the unusual combination of ingredients (at least to me), I haven’t tried a Moroccan dish yet when I saw this recipe and it look like it’s easy to cook and prepare just sauté everything and place in the oven.
Ingredients
Scale
Stew
- 800 g gravy beef or stewing beef, cubed
- 2 big onions, cubed
- 1 garlic, minced
- 2 pcs medium sized carrots, cubed
- 1 can chickpeas
- 2 cups pumpkin soup
- 1 cup water
- Moroccan spice blend (see below)
Moroccan spice blend
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 3/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Instructions
- Prepare a heavy pan and add oil, place beef and brown on all sides.
- Remove beef and sauté onion, garlic, carrots and Moroccan spice blend.
- Add water, pumpkin soup and beef, bring to a boil and simmer for 5 minutes.
- Place everything in an oven proof casserole and place in the oven at 160°C for about 1.5 hours, or until beef is tender.
- Remove from oven. Stir in chickpeas. Season with salt and pepper. Place back in the oven and continue for additional 30 minutes.
- Serve with rice.
I’ve used those supermarket recipes too! The stew looks marvelous!
Sounds full of flavour with all those wonderful spices.
:-) Mandy
How interesting you used pumpkin soup as a base for the Moroccan tagine [even if cooked in the oven, methinks the name more than fits!] : looked up your recipe and liked – well, perhaps a little less of that white liquid ‘stuff’ for me :D ! Shall certainly try it!!
Love a free recipe and even better when it delivers. I haven’t had a decent stew in ages, the days get warmer and more humid the fact were only two days from summer might have something to do with it (but) I think a good stew is always great to have on supper stand-by!
Reblogged this on Cooking Asides.
I haven’t made any Moroccan dishes either, but this sure looks/sounds amazing. I’d definitely love to give it a try. :)
Looks terrific! One of the really nice things about Moroccan cooking is using cinnamon in all sorts of savory dishes. It goes particularly well with beef, IMO. Good stuff – thanks.
I love the way you used your pumpkin soup as the based of this stew! What a great dish!
Looks great and what a wonderful combination of flavors!
Looks delicious .. ! I hope you also visit my site at pinoyspecialties,wordpress.com and like because Philippine foods are also great and delicious.. :)
I’m still trying to get more into Moroccan food. I’ve tried a few tagines but was never the biggest fan. This looks like the perfect intro recipe though, especially with the pumpkin soup base!
I think my comment disappeared :( Sorry if I double posted. Looks tasty, especially with the pumpkin soup as a base!