Ingredients for Moroccan Beef Stew With Orange And Lemon
- Lean Beef
- Olive oil (for sautéing and roasting)
- Red Onions
- Garlic Cloves
- Sea Salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- Saffron Strand
- Lemon, Juice And Zest Of
- Orange, Juice And Zest Of
- Brown Sugar
- Beef Stock
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How to Make Moroccan Beef Stew With Orange And Lemon
- Finely chop 1 large onion and 2 cloves garlic. Sauté in 2 tablespoons of olive oil over medium heat until the onion softens, about 5 minutes.
- Add 1.5 lbs of cubed beef stew meat to the pot and brown on all sides. This will take about 8-10 minutes.
- Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1 cup of beef broth, 1/2 cup of orange juice, 1/4 cup of lemon juice, 1 (14.5 ounce) can of diced tomatoes (undrained), and 1 cup of chopped carrots and 1 cup of chopped potatoes. Mix well.
- **Pressure Cooker Method:** Transfer the stew to a pressure cooker. Secure the lid and cook on high pressure for 20 minutes. Allow pressure to release naturally for 10 minutes before carefully releasing any remaining pressure.
- **Stovetop Method:** Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours, or until the beef is very tender.
- While the stew simmers, prepare the couscous: Combine 1 cup of couscous with 1 1/4 cups of boiling water or broth. Cover and let stand for 5 minutes. Fluff with a fork and stir in 1/4 cup of toasted pine nuts and 1/4 cup of raisins.
- Roast 1 medium pumpkin, cubed, with olive oil, salt and pepper at 400F for 20-25 minutes.
- Serve the Moroccan beef stew hot over the couscous, garnished with roasted pumpkin.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
30g
Fat
24g
Carbs
6g
