Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups beef broth
- 1 cup dried apricots, chopped
- 1 cup pitted prunes, chopped
- 1/2 cup slivered almonds
- 2 tbsp honey
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
5. Add the tomato paste, cumin, coriander, cinnamon, ginger, paprika, salt, and black pepper. Stir to combine and cook for 1-2 minutes.
6. Add the beef broth, dried apricots, and prunes.
7. Return the beef to the pot and bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is tender.
9. Stir in the slivered almonds and honey.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium-high heat for browning the beef, and low heat for simmering the stew.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 36g
Protein: 35g
Sodium: 1100mg
Sugar: 26g
Fiber: 6g
Substitutions for ingredients:
- You can use chicken broth instead of beef broth.
- You can use dried figs or dates instead of dried apricots.
- You can use raisins or currants instead of prunes.
- You can use walnuts or pecans instead of almonds.
Variations:
- You can add chopped carrots, celery, or potatoes to the stew for extra vegetables.
- You can use lamb or chicken instead of beef.
- You can add a can of chickpeas or lentils for extra protein and fiber.
Tips and tricks:
- Browning the beef before adding it to the stew adds extra flavor.
- You can make this stew ahead of time and reheat it before serving.
- Serve the stew with crusty bread or over couscous or rice.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro.
Pairings:
Crusty bread, couscous, or rice.
Suggested side dishes:
Roasted vegetables, green salad, or steamed broccoli.
Troubleshooting advice:
If the stew is too thick, you can add more broth or water to thin it out.
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:
Mastela is a traditional Moroccan beef stew that is typically made with dried fruit and spices.
Flavor profiles:
This stew has a sweet and savory flavor profile, with hints of cinnamon, ginger, and paprika.
Serving suggestions:
Serve the stew in individual bowls with crusty bread or over couscous or rice.
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Taste: Savory, Herby, Rich, Hearty, Comforting