Ingredients with Measurements:
- 1 lb beef stew meat, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1 can (14 oz) diced tomatoes
- 2 cups water
- 2 zucchinis, sliced
- 1 fennel bulb, sliced
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3 minutes.
4. Add the ground cumin, paprika, salt, and black pepper to the pot and stir to combine.
5. Pour in the can of diced tomatoes and 2 cups of water. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour, stirring occasionally.
7. After 1 hour, add the sliced zucchinis and fennel to the pot and stir to combine.
8. Let the mixture simmer for an additional 30 minutes, or until the vegetables are tender.
9. Stir in the chopped fresh parsley.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 13g
Protein: 25g
Sodium: 670mg
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or chicken.
- Zucchinis can be substituted with yellow squash or eggplant.
- Fennel can be substituted with celery or carrots.
Variations:
- Add chickpeas or white beans to the pot for added protein and fiber.
- Add a pinch of saffron for a more exotic flavor.
- Use vegetable broth instead of water for a vegetarian version.
Tips and tricks:
- Browning the beef stew meat before adding the other ingredients adds flavor to the dish.
- Make sure to slice the zucchinis and fennel evenly so they cook at the same rate.
- If the mixture is too thick, add more water or broth to thin it out.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley or a dollop of plain Greek yogurt.
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
If the mixture is too thin, let it simmer for a longer period of time to thicken it up. If it's too thick, add more water or broth.
Food safety advice:
Make sure to cook the beef stew meat to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Kamounia is a traditional Moroccan stew made with beef, onions, and spices.
Flavor profiles:
Savory, slightly spicy, and aromatic.
Serving suggestions:
Serve hot as a main dish.
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