Receta Moroccan beef stew/tagine with apricots and onions {gluten-free}
Moroccan beef stew/tagine with apricots and onions
From the pantry, you'll need: onion, garlic, extra virgin olive oil, kosher salt, fresh black pepper, turmeric, cinnamon, saffron, ras-el hanout, agave nectar.
Serves 4-6.
Ingredients
- 1 large onion, peeled and thinly sliced into half-moons
- 2 cloves garlic, sliced
- 1-1/2 lb beef stew meat, cut into 1-1/2 inch cubes
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 tsp fresh black pepper
- 1/4 tsp turmeric
- 1/4 tsp saffron threads
- 1/4 tsp ras-el hanout (if you don't have it, don't worry)
- 2 Tbsp extra virgin olive oil
- 1 cup dried apricots, soaked in hot water for at least 30 minutes, drained
- 3-4 Tbsp agave nectar
- Sliced scallions and/or sesame seeds for garnish (optional)
Directions
Spread the onion and garlic slices in a Dutch oven or in the base of a tagine (use a diffuser if needed).
Dry the cubes of beef with paper towels, and add to a large mixing bowl. Toss in the cinnamon, salt, pepper, turmeric, saffron, ras el hanout, and olive oil. With your very clean hands, mix everything together, making sure the spices are distributed throughout the meat. [Note: your hands will get a little bit yellow from the saffron and turmeric, so if you don't like that, wear gloves.]
Add the meat to the pot, cover, and set the heat to the lowest possible simmer. Cook for 1 hour. (Note: if you are using a Dutch oven instead of a tagine, you might need to add up to 1/2 cup of water to keep the meat from sticking. The conical top of the tagine pot will return moisture to the dish, and you won't need to add more.)
In a glass measuring cup, place 1 cup of dried apricots. Cover with water, and microwave on high for 3 minutes. Remove, and set aside to let the fruit rehydrate a bit.
After the tagine has been cooking for 1 hour, drain the apricots and add them to the beef, along with the agave nectar. Cover, and continue to cook for 1-1/2 hours, until the beef is completely falling-apart tender.
At that point, uncover the pot, and cook until almost all of the liquid has evaporated. Stir frequently to keep the stew from sticking. Taste, and adjust as needed with more agave nectar, salt and pepper.
Serve hot, over couscous or rice.