Moroccan Ground Beef Stew
Saucy, moroccan spiced beef atop a bed of couscous, what more could you want? Do not sleep on this absolute banger. This is perfect for a weeknight dinner.
Ingredients
MOROCCAN GROUND BEEF STEW
- 450 g ground beef, 1lb
- 225 g onion, diced, 1½c
- 20 g garlic, pressed, 4-5 cloves
- 15 g flour, 2T, AP or GF
- 20 g ras el hanout, 4t, see below for recipe
- 1 g cinnamon, ¼t
- 35 g tomato paste, 2½T
- 15 g beef bouillon, 1T, paste or powder
- 400 g beef stock, 1 2/3c
- 240 g chickpeas, drained, 1 can
- 5–10 g brown sugar, 1–2t
- 10 g chopped cilantro, ¼c
RAS EL HANOUT:
- 15 g smoked paprika
- 3 g turmeric
- 3 g cumin
- 3 g coriander
- 1 g ground clove
- 2 g cinnamon
- 1 pinch cayenne
BUTTERED COUSCOUS:
- 1 c couscous
- 1 c water
- 1/4 tsp salt
- 3 t butter
Instructions
RAS EL HANOUT:
- Combine all spices and mix well.
MOROCCAN GROUND BEEF STEW
- Brown and crumble beef. Add onion + garlic. Sauté 4–5 min.
- Add flour & spices. Stir 1 min.
- Add tomato paste, BTB, stock. Simmer 10 min to thicken.
- Add chickpeas + brown sugar. Simmer 2 min.
- Stir in cilantro. Serve w/ couscous + thinned yogurt w/ lemon.
BUTTERED COUSCOUS:
- Boil water, add salt, butter. Stir in couscous, remove from heat, cover, let sit 5min.
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