Ingredients with Measurements:
- 1 lb. beef stew meat, cut into bite-sized pieces
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14 oz.) diced tomatoes
- 1 can (15 oz.) chickpeas, drained and rinsed
- 4 cups beef broth
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- Salt and pepper, to taste
- 2 tbsp. olive oil
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven or large pot over medium-high heat.
2. Add beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Remove beef from the pot and set aside.
4. Add onion and garlic to the pot and cook until softened, about 3-5 minutes.
5. Add carrots and celery to the pot and cook for another 3-5 minutes.
6. Add diced tomatoes, chickpeas, beef broth, cumin, smoked paprika, salt, and pepper to the pot.
7. Bring the mixture to a boil, then reduce heat to low and simmer for 1-2 hours, or until the beef is tender.
8. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 22g
Protein: 28g
Sodium: 800mg
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or chicken.
- Chickpeas can be substituted with any other type of beans.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add potatoes or sweet potatoes to the stew for a heartier meal.
- Add a can of corn or green beans for extra vegetables.
- Use vegetable broth instead of beef broth for a vegetarian version.
Tips and tricks:
- Brown the beef in batches to ensure it gets evenly browned.
- Don't skip the step of browning the beef, as it adds flavor to the stew.
- If the stew is too thick, add more beef broth or water to thin it out.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stew on the stovetop over low heat until heated through.
Presentation ideas:
Serve the stew in a large bowl with a side of crusty bread for dipping.
Garnishes:
Garnish the stew with fresh parsley or cilantro.
Pairings:
Serve the stew with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve the stew with a side salad or roasted vegetables.
Troubleshooting advice:
- If the stew is too thin, let it simmer for longer to thicken up.
- If the stew is too salty, add more water or beef broth to dilute the saltiness.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Ircano Stew is a traditional dish from Morocco, typically made with lamb or beef and a variety of vegetables and spices.
Flavor profiles:
Ircano Stew is a savory and hearty dish with a rich and complex flavor profile, thanks to the combination of beef, vegetables, and spices.
Serving suggestions:
Serve Ircano Stew as a main course for lunch or dinner.
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