Ingredients with Measurements:
- 2 lbs of beef stew meat, cut into bite-sized pieces
- 2 tablespoons of vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons of tomato paste
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cinnamon
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of beef broth
- 1 can of chickpeas, drained and rinsed
- 1 can of diced tomatoes
- 1 cup of dried apricots, chopped
- 1/2 cup of pitted green olives
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with a lid
Step-by-step instructions:
1. Heat the vegetable oil in the Dutch oven over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Remove the beef from the pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Add the minced garlic and cook for an additional minute.
6. Stir in the tomato paste, cumin, smoked paprika, coriander, cinnamon, salt, and black pepper.
7. Cook for 1-2 minutes, stirring constantly.
8. Pour in the beef broth and scrape any browned bits from the bottom of the pot.
9. Add the browned beef back to the pot.
10. Add the chickpeas, diced tomatoes, and chopped apricots.
11. Bring the stew to a simmer and then reduce the heat to low.
12. Cover the pot with the lid and let the stew simmer for 1 1/2 to 2 hours, or until the beef is tender.
13. Add the green olives to the pot and cook for an additional 5 minutes.
14. Sprinkle with chopped parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Total Fat: 17g
Saturated Fat: 4g
Cholesterol: 90mg
Sodium: 1240mg
Total Carbohydrates: 36g
Dietary Fiber: 7g
Sugar: 18g
Protein: 38g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or chicken.
- Vegetable oil can be substituted with olive oil or canola oil.
- Dried apricots can be substituted with dried figs or prunes.
- Pitted green olives can be substituted with black olives or capers.
Variations:
- Add diced potatoes or sweet potatoes to the stew for extra heartiness.
- Use different spices, such as turmeric or ginger, to change the flavor profile.
- Add a splash of red wine or balsamic vinegar for acidity.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape the browned bits from the bottom of the pot when adding the beef broth.
- Taste the stew and adjust the seasoning as needed before adding the olives.
Storage instructions:
Store the stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
- Crusty bread or pita bread for dipping
- Couscous or rice as a side dish
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- A side salad with mixed greens and a vinaigrette dressing
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fodòm stew is a traditional Moroccan dish that is typically made with lamb or beef, dried fruit, and spices. It is often served with couscous or bread.
Flavor profiles:
The stew has a sweet and savory flavor profile, with hints of cinnamon, coriander, and smoked paprika.
Serving suggestions:
Serve the stew in individual bowls with a side of crusty bread or pita bread for dipping. Add a side salad or roasted vegetables for a complete meal.
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