Moroccan Beef Stew By From A Chef’s Kitchen
Moroccan Beef Stew is hearty, flavorful and perfect for a chilly night! It’s perfect slowly simmered on the stovetop, in the oven or pressure cooker.
1 (2-pound) chuck roast - trimmed and cubed into approximately 1-inch cubes
2 stalks celery - chopped
1 medium onion - chopped
2 large carrots - sliced
4 cloves garlic - sliced
2 cups beef broth
3 small plum tomatoes - coarsely chopped
1 cup dried apricots - coarsely chopped
Celery leaves - for garnish
Harissa
2 dried chipotle peppers
4 dried New Mexico chili peppers
4 cloves garlic
EQUIPMENT
Ingredients
1 (2-pound) chuck roast - trimmed and cubed into approximately 1-inch cubes
2 stalks celery - chopped
1 medium onion - chopped
2 large carrots - sliced
4 cloves garlic - sliced
2 cups beef broth
3 small plum tomatoes - coarsely chopped
1 cup dried apricots - coarsely chopped
Celery leaves - for garnish
Harissa
2 dried chipotle peppers
4 dried New Mexico chili peppers
4 cloves garlic
EQUIPMENT
Responses