Ingredientes para Beef Marrakesh With Apricots And Lemon
- 2 tablespoons olive oil
- 2 lbs beef stew meat
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 1 cup orange juice
- 1 lemon, quartered
- 1 cup dried apricots
- 1 teaspoon ground cumin
- Thyme
- Paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- Allspice
- 1/2 cup goji berries
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
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Cómo preparar Beef Marrakesh With Apricots And Lemon
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
- Brown 2 lbs beef stew meat in batches. Remove beef and set aside.
- Add 1 large onion, chopped, and 4 cloves garlic, minced, to the pot. Cook until softened, about 5 minutes.
- Stir in 2 (28 ounce) cans crushed tomatoes, their juice, and 1 cup orange juice.
- Bring to a boil.
- Add 1 cup dried apricots, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon cayenne pepper (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Return the beef and any accumulated juices to the pot.
- Add 1 lemon, quartered.
- Add 1/2 cup goji berries (optional).
- Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until beef is very tender, allowing some steam to escape.
- Remove lemon quarters from the pot.
- Taste and adjust salt as needed.
- If desired, thicken the sauce by mixing 1 tablespoon cornstarch with 2 tablespoons cold water and stirring into the stew. Simmer for 5 minutes, or until thickened.
- Serve over couscous or rice.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
46g
Fat
170g
Carbs
9g
