Escape to Morocco with this deliciously filling stew.
Directions for: Tagine of Beef with Prunes
Ingredients
1 lb(s) stew beef
cup all purpose flour
tsp salt
2 Tbsp olive oil
2 Tbsp vegetable oil
4 onion, quartered
3 large carrot, chopped
4 cloves garlic, sliced
1 stalk celery, sliced
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
tsp cinnamon
tsp cayenne pepper
2 cup beef stock
cup tomato, paste
1 Tbsp red wine vinegar
1 orange
2 cup pitted prunes
cup chopped fresh parsley
cup green onion
Directions
1. if necessary, cut beef into bite-size cubes, trimming off any fat.
2. in shallow dish, combine flour with salt; add beef, turning to coat all over.
3. in large heavy saucepan, heat half of the oil over medium-high heat; brown beef all over, in batches, about 10 minutes. Transfer to plate.
4. Add remaining oil to pan; reduce heat to medium.
5. Add onions, garlic, carrots, celery, cumin, coriander, paprika, cinnamon and cayenne pepper; cook, stirring often, for about 8 minutes or until vegetables are softened.
6. Return beef and any accumulated juices to pan.
7. Add beef stock, tomato paste and vinegar.
8. Cut off 2 long strips of orange rind; add to pan.
9. Squeeze juice from orange to make 1/3 cup (75 mL); add to pan.
10. Bring to boil; reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally.
11. Add prunes; simmer for 30 minutes or until beef is tender, uncovering if necessary to thicken sauce.
12. Serve sprinkled with parsley and green onion.
See more: Fruit, Winter, Vegetables, Beef, Main, African, Saute, Dinner, Slow Cook