Esta es una exhibición prevé de cómo se va ver la receta de 'Moroccan Beef Stew With Couscous' imprimido.

Receta Moroccan Beef Stew With Couscous
by Global Cookbook

Moroccan Beef Stew With Couscous
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 x onion - (3/4 lb) peeled, minced
  • 1 tsp salad oil
  • 1 1/2 tsp grnd cumin
  • 1 1/2 tsp grnd coriander
  • 1/4 tsp cayenne (1/4 to 1/2)
  • 1/4 tsp grnd dry turmeric
  • 2 can diced tomatoes - (14 1/2 ounce ea)
  • 1 pkt cooked boned beef pot roast with gravy - (abt 2 lbs)
  • 3 c. fat-skimmed chicken broth
  • 2 c. couscous
  • 1/4 c. minced fresh mint leaves

Direcciones

  1. In a 12-inch nonstick frying pan or possibly a 5- to 6-qt pan over medium-high heat, frequently stir onion in oil till limp, 4 to 5 min.
  2. Add in cumin, coriander, cayenne, and turmeric and stir till fragrant, about 30 seconds. Add in tomatoes and their juice; bring to a boil over high heat, stirring often.
  3. Throw away any solidified fat from beef and sauce. Scrape sauce from meat into pan. Cut beef into 3/4-inch cubes and add in to pan. Cover, reduce heat to low, and simmer till meat is warm, 5 to 7 min.
  4. Meanwhile, in a 2- to 3-qt pan over high heat, bring broth to a boil. Stir in couscous, cover pan, and remove from heat; let stand till broth is absorbed and couscous is tender to bite, about 5 min. Pour couscous into a wide bowl. Spoon stew over couscous and sprinkle with mint.
  5. This recipe yields 6 servings.
  6. Comments: Serve with a salad of shredded carrots dressed with lemon juice, extra virgin olive oil, salt, and pepper.