Moroccan Beef Stew
The Moroccan beef stew is filling, luscious and perfect for chilly nights! It's perfect for slow parboiling on the oven, in the roaster or in a pressure cooker.
2 pounds roasted chuck, hashed and trimmed
.3 skimmers all- purpose flour
2 ladles seaman
1 ladle newly predicate black pepper
2 ladles olive canvas
1 ladle paprika
Spoon ground coriander
spoon turmeric camo
spoon ground cumin
spoon ground vitality
Ladle of cayenne pepper
2 celery stalks, minced
.1 medium onion, minced
.2 large carrots, sliced
.4 cloves garlic, sliced
.2 mugs beef broth
3 small Italian tomatoes, coarsely minced
.1 mug coarsely minced dried apricots
Celery leaves, for garnish
2 dry chipotle peppers
4 dry New Mexico peppers
1 ladle ground cumin
1 ladle ground coriander
4 cloves garlic
olive canvas mug
1 ladle red wine sap
1.RAGOT Combine flour, swabbie and pepper in a plate and either troll the beef pieces.
2.Warm the olive painting over medium-high heat in a Dutch cookstove and brown the beef alike. Discard any remaining cuisine juice.
3.Combine paprika, coriander, turmeric, cumin, vinegar and cayenne pepper and sprinkle over beef. Add the celery, onion, carrot, garlic and beef broth.
4.Bring to a whelk, reduce heat to low, cover and cook for 1 hour to 1 hour. Otherwise, combine the members in an electric pressure cooker and cook on high for 22 twinkles.
5.Add the apricots and tomatoes and cook for another 15 moments on the roaster or another 1 moment over high heat in a pressure cooker.
6.Garnish with celery sticks and serve with harissa.
7.HARISSA Place the peppers in a small saucepan with enough water to cover. Bring to a pimple. Turn off the heat and let sit for 20 moments.
8.Remove stems and seeds and transfer to a food processor or blender.
9.Combine the cumin and cilantro in a dry nonstick skillet and mess briefly until perfumed, about 30 seconds.
10.Add to the peppers with the garlic, olive canvas and red wine go. Mix into a smooth paste. Season to taste with navigator. Serve with stew.