This stew requires little attention while it simmers to perfection in the oven. Real Cream marries with the Moroccan-inspired spices to give a robust flavour without being harsh. Serve over rice, couscous or wide noodles.
- Prep: 20 min
- Cooking: 1 h 50 - 1 h 55
- 2 1/4 lb (1 Kg) boneless stewing beef (1-1/2 inch/4 cm cubes)
- 1/3 cup (80 mL) all-purpose flour
- Salt and pepper to taste
- 3 tbsp (45 mL) butter
- 4 garlic cloves minced
- 2 onions chopped
- 2 celery stalks chopped
- 2 bay leaves
- 2 tsp (10 mL) ground cumin
- 1/2 tsp (2 mL) ground cinnamon
- 1/2 tsp (2 mL) cayenne pepper
- 1 1/2 cups (375 mL) beef broth
- 1 1/2 cups (375 mL) 35 % cream
- 2 large sweet potatoes
- 2 tbsp (30 mL) freshly squeezed lemon juice
- Chopped fresh coriander or parsley
Preheat oven to 350 °F (180 °C).
In a bowl, combine beef, half of the flour and 1/2 tsp (2 mL) salt. In a large ovenproof pot, melt one-third of butter over medium-high heat; brown beef in three batches, adding more of the butter as necessary; transfer to a bowl.
Reduce heat to medium-low; add remaining butter to pot. Cook garlic, onions, celery, bay leaves, cumin, cinnamon and cayenne, stirring, for about 3 min or until staring to soften. Stir in remaining flour. Stir in beef stock and Cream; increase heat to high and bring to a boil, scraping up bits stuck to pot. Stir in beef and accumulated juices.
Cover and bake in preheated oven for 1 hour. Meanwhile, peel sweet potatoes; cut into 3/4-inch (2 cm) cubes. Stir into pot; cover and bake for 30 min longer or until potatoes are almost tender. Uncover and bake for 15 min or until beef is fork-tender and sauce is slightly thickened. Discard bay leaves. Stir in lemon juice and season to taste with salt. Serve sprinkled with coriander.
Stew can be cooled, covered and refrigerated for up to 2 days. Reheat over medium-low heat until piping hot. Stir in lemon juice and salt after reheating.
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Top 5 Nutrients
|Calcium:||6 % / 70 mg|
|Vitamin B12:||130 %|
|Vitamin A:||100 %|