Moroccan Beef Stew

served on a Bed of Couscous

  • 30 min
600 calories and less
Beef
High in fiber
High Protein
Enjoy an oasis of North African flavours with our Moroccan Beef Stew and quench your thirst for finer things with a selection of timeless spices!

Allergens: Wheat
Moroccan Beef Stew

Ingredients

1
Carrot(s)
3/4 cup(s)
Couscous
1 sprig(s)
Celery
1
Tomato(es)
1/2
Yellow Onion(s)
1
Garlic Clove(s)
1/2 tsp
Ground Ginger (Pre-mixed)
1/2 tsp
Turmeric (Pre-mixed)
1/2 tsp
Paprika (Pre-mixed)
1/2 tsp
Ground Coriander (Pre-mixed)
1 tbsp
Unbleached Flour
4 g
Cilantro
25 g
Dried Apricot(s)
2
Beef Sirloin
Nutritional facts
Per serving
Amount / Serving
Calories
529 kcal
Total fat
15 g
Saturated Fat
5 g
Sodium
183 mg
Total Carbohydrate
51 g
Fiber
7 g
Sugar
16 g
Proteins
43 g

Instructions

Season meat
1

Prepare the beef

Slice beef into strips.

In a bowl, combine flour, salt and pepper.

Coat the beef in the flour mix and shake off the excess.

Cook meat
2

Cook the beef

In a large oiled pan, brown the beef on all sides over medium-high heat for about 5 min.

Prepare vegetables
3

Prepare the ingredients

Dice tomato, celery and carrot into small cubes.

Chop onion and garlic.

Cut the apricots in chunks.

Add broth
4

Start the stew

Stir in the Moroccan spice mix, onion, celery, carrot, garlic and 2 cup of water (double for 4 ppl.) in the meat pan.

Bring to a boil, reduce heat, cover and simmer 15 min. Add apricots, tomatoes and continue cooking for 10 min.

Cook couscous
5

Cook the couscous and serve

Pour boiling water in a bowl over the couscous until the liquid exceeds the couscous by 1 cm. Cover with plastic wrap and let stand 5-10 min. Fluff with a fork.

Recipe 771, Step 6
6

Serve

Serve stew on a bed of couscous. and sprinkle with cilantro.