Moroccan Braised Beef Recipes

MOROCCAN BRAISED BEEF

Steps:

• Season the beef with salt and pepper and brown it in the oil in a skillet in batches. (Optional: after each batch you can deglaze the pan by adding some of the beef stock and stirring to loosen the browned bits. Keep this liquid to add to the stew later.).
• Remove beef.
• Add a little more oil and saute the onions (seaoning with salt and pepper) until nicely browned (about 10 minutes).
• Add the garlic and next 5 ingredients and stir for 1 minute. Add the wine and sherry, turn the heat to high and reduce until thick, about 8 minutes.
• Add the beef broth, the tomatoes, the beef cubes (with accumulated juices), the broth you used for deglazing and the raisins.
• Reduce heat to medium-low. Simmer for about an hour and a quarter until the sauce is thick and the beef is tender.
• Alternately, put the pot in a 275 to 300 degree oven.
• Taste and adjust the seasoning.
• The stew can be refrigerated and reheated before serving (this helps to bring out the flavours) or served right away.

MOROCCAN BRAISED BEEF

Steps:

• Place flour in a large shallow dish; add beef and turn to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender. , During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.

MOROCCAN BRAISED BEEF

Steps:

• In a pressure cooker pan, heat the olive oil. Sauté beef strips for 2-3 minutes on both sides until golden brown. Remove the meat with slotted spoon and set aside.
• Add the onion, carrot, garlic, cranberries, chilli, coriander, cumin, turmeric and cinnamon to the pan and sauté for 2 minutes until onion is soft.
• Return the beef to the pan, sprinkle with flour and black pepper. Add pumpkin, tomatoes and beef broth, stir and bring to the boil.
• Turn down the heat, cover and lock lid on pressure cooker. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Remove from flame and release pressure naturally.
• Serve on hot couscous and sprinkle with the chopped parsley and coriander.

MOROCCAN BEEF WITH HONEY SPICE COUSCOUS

Steps:

• Marinade:.
• Combine vinegar and seasonings, stir well.
• Add honey and oil, stirring until blended.
• Remove 1/3 cup marinade; set aside for preparing couscous.
• Slice steak diagonally into thin slices.
• Place steak in marinade, turning to coat.
• Marinate in refrigerator 1 hour or up to overnight.
• Remove steak from marinade, discarding marinade.
• Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
• Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness.
• While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
• Bring to a boil over high heat.
• Stir in couscous, cover, and remove from heat.
• Let stand for 5 minutes, then fluff with a fork and serve with steak.

MOROCCAN BRAISED BEEF RECIPE - (4.6/5)

Steps:

• Place flour in a large resealable plastic bag; add beef and toss to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender. During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired.