7 matching flavors
- Herby Fresh
Long, slow cooking brings out the layered flavors of North African spices, such as cinnamon, bay leaf, cumin, ginger and red pepper, in this Moroccan stew.
Makes 8 (1-cup) servings.
(amount per servings)
Total Calories: 321
Complete your meal
- Coat beef cubes with flour. Heat 1 tablespoon of the oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the beef; cook 5 minutes or until browned on all sides. Remove from pan. Repeat with remaining beef and oil. Remove beef from pan; set aside.
- Stir broth, onion, cinnamon, cumin, ginger, sea salt, ground red pepper and bay leaf into pan. Bring to boil, stirring to release brown bits in bottom of pan.
- Return meat to pan. Add vegetables; mix well. Return to boil. Reduce heat to low; cover and simmer 30 minutes or until vegetables are tender. Stir in raisins. Serve with couscous, if desired.
This recipe features Cinnamon Ground. Here are a few more delicious ways to use it.
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