Moroccan Beef stew
Gluten free beef stew. Both sweet and savory!
Servings 6
Ingredients
- 2 Tbsp olive oil
- 1 1/2 lb beef stew meat
- 2 inches grated fresh ginger
- 3 clove garlic, minced
- 1/2 Tbsp allspice, ground
- 1 Tbsp cinnamon, ground
- 1 cup dry red wine
- 6 oz tomato paste
- 1 Tbsp honey
- 1/4 tsp crushed red pepper
- 1/2 tsp salt
- 5 cups water
- 3 carrots, diced
- 1 rutabaga, diced
- 3 Mejool dates, finely chopped
Instructions
- Heat olive oil in a large pot over medium high heat. When the oil is very hot (but not smoking), add the beef. Cook beef until well browned and all the juices have boiled off (approximately 15 minutes).
- While the beef is cooking, dice onion. Grate ginger on microplane or fine cheese grater. Mince garlic. Add onion, ginger and minced garlic to pot and cook until tender (about 5 minutes).
- Add allspice and cinnamon to the pot, stirring constantly. Stir and cook about 1 - 2 minutes until spices are very aromatic. Add red wind to deglaze the pot, then add water, tomato paste, honey, crushed red pepper and salt. Giver everything a good stir to dissolve tomato paste and combine ingredients. Bring to a boil, cover, reduce to low and simmer 1 - 2 hours until meat is very tender.
- While meat is stewing, peel and dice carrot and rutabaga; chop Mejool dates. Once meat is stewed, add dates, carrot and rutabaga to the stew. Simmer another 30 minutes, uncovered, until rutabaga is tender and dates have dissolved into the stew and the stew has thickened.