Ingredients with Measurements:
- 1 lb. of beef, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 1 tsp. of cumin
- 1 tsp. of paprika
- 1 tsp. of turmeric
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 1/4 cup of olive oil
- 2 cups of water
- 1 cup of Majdoule (Moroccan couscous)
Special equipment needed:
- Large pot with a lid
- Steamer basket
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the beef and cook until browned on all sides.
3. Add the onion and garlic and sauté until the onion is translucent.
4. Add the carrots, cumin, paprika, turmeric, salt, and black pepper. Stir well.
5. Add the water and bring to a boil.
6. Reduce the heat to low, cover the pot, and let simmer for 1 hour.
7. In the meantime, prepare the Majdoule according to the package instructions.
8. After 1 hour, remove the lid from the pot and place the steamer basket on top.
9. Add the Majdoule to the steamer basket and cover with the lid.
10. Steam for 20 minutes or until the Majdoule is cooked through.
11. Fluff the Majdoule with a fork and serve with the beef and carrot stew.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes
Temperature:
Medium heat for cooking the beef and low heat for simmering the stew.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 45g
Protein: 25g
Sodium: 620mg
Fiber: 6g
Substitutions for ingredients:
- You can use lamb instead of beef.
- You can use sweet potatoes instead of carrots.
Variations:
- Add chickpeas or lentils to the stew for extra protein and fiber.
- Add raisins or apricots for a sweet and savory flavor.
- Add harissa or chili powder for a spicy kick.
Tips and tricks:
- Make sure to brown the beef well before adding the onion and garlic for maximum flavor.
- Use a steamer basket to cook the Majdoule for a fluffy and light texture.
- Adjust the seasoning to your taste.
Storage instructions:
Store the leftover stew and Majdoule separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew and Majdoule separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stew and Majdoule in separate bowls and garnish with fresh herbs like parsley or cilantro.
Garnishes:
Fresh herbs like parsley or cilantro.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
Roasted vegetables or a green salad.
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the Majdoule is too dry, add a little bit of olive oil or butter.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Majdoule is a traditional Moroccan couscous made from semolina flour. It is a staple in Moroccan cuisine and is often served with stews and tagines.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the beef and carrots, with a hint of spice from the cumin, paprika, and turmeric.
Serving suggestions:
Serve the stew and Majdoule in separate bowls and let your guests mix them together to their liking.
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Region: Moroccan