Beef Marrakesh With Apricots And Lemon Recipe

Ingredients for Beef Marrakesh With Apricots And Lemon

• Olive Oil
• 2 lbs beef stew meat
• Onions
• 4 cloves garlic, minced
• 2 (28 ounce) cans crushed tomatoes
• 1 cup orange juice
• 1 lemon, quartered
• Apricot
• Cumin
• Thyme
• Paprika
• Cayenne
• Cinnamon
• Allspice
• Goji Berry
• Salt
• Pepper
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons cold water (optional, for thickening)

How to Make Beef Marrakesh With Apricots And Lemon

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
2. Brown 2 lbs beef stew meat in batches. Remove beef and set aside.
3. Add 1 large onion, chopped, and 4 cloves garlic, minced, to the pot. Cook until softened, about 5 minutes.
4. Stir in 2 (28 ounce) cans crushed tomatoes, their juice, and 1 cup orange juice.
5. Bring to a boil.
6. 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.
7. Return the beef and any accumulated juices to the pot.
8. Add 1 lemon, quartered.
9. Add 1/2 cup goji berries (optional).
10. 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.
11. Remove lemon quarters from the pot.
12. Taste and adjust salt as needed.
13. 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.
14. Serve over couscous or rice.