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Slow Cooker Moroccan Style Beef

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  • Chupa Babi
                          * Exported from MasterCook *                        Slow Cooker Moroccan-Style Beef   Recipe
    Message 1 of 1 , Mar 21, 2013
      * Exported from MasterCook *
                           Slow Cooker Moroccan-Style Beef
      Recipe By     :
      Serving Size  : 6     Preparation Time :0:00
      Categories    : Meat
        Amount  Measure       Ingredient -- Preparation Method
      --------  ------------  --------------------------------
           1/4           cup  extra-virgin olive oil
        5                     garlic cloves -- minced
        2          teaspoons  salt
        1           teaspoon  saffron -- crushed in the palm of your hand
        1           teaspoon  ground cumin
        1         Tablespoon  sweet paprika
        3             pounds  beef chuck -- excess fat trimmed, and cut into 1-inch pieces
        2              large  sweet yellow onions -- such as Vidalia, coarsely chopped
        4             medium  carrots -- cut into 1-inch pieces
        2               cups  beef broth
        2               cans  chickpeas -- (14 1/2 oz each) drained and rinsed
                              freshly ground black pepper
        2        Tablespoons  unsalted butter -- softened
        2        Tablespoons  all-purpose flour
           1/4           cup  finely chopped fresh cilantro leaves -- for garnish
           1/4           cup  finely chopped fresh flat-leaf parsley
                              leaves -- for garnish
      In a mixing bowl, combine the olive oil, garlic, salt, saffron, cumin, and
      paprika to form a loose paste. Rub half of the mixture into the beef and
      set aside. Put the onions and carrots in the insert of a 5 to 7-quart slow
      cooker and drizzle the remaining paste over the vegetables, tossing them
      to coat.
      In a large skillet over high heat, brown the meat, a few pieces at a time,
      transferring the browned pieces to the slow cooker insert. Pour the broth
      into the skillet and bring to a boil, scraping up any browned bits on the
      bottom of the pan. Pour the broth and chickpeas into the slow cooker and
      stir to blend the ingredients. Cover and cook on High for 4 to 5 hours, or
      on Low for 8 to 10 hours, until the meat is tender.
      Carefully transfer the meat and vegetables to a serving bowl using a
      slotted spoon. Pour the sauce into a saucepan, and bring to a boil.  Taste
      the sauce for seasoning and add pepper if necessary. In a small bowl,
      knead together the butter and flour. Whisk the butter mixture into the
      sauce, 1 teaspoon at a time, and continue whisking until the sauce returns
      to a boil and is smooth and thickened to your liking. Pour the sauce over
      the meat and vegetables in the serving bowl. Garnish with cilantro and
      parsley and serve.
      Serves 6
      AuthorNote: This savory stew is filled with chickpeas, carrots, and
      succulent chunks of beef, which are tinted red by the generous quantity of
      paprika. It's a great party dish to serve with couscous and a red onion
      and orange salad, dressed with red wine vinegar and olive oil.
      ChupaNote: I added a handful of sliced mixed olives, a chopped green
      pepper, and a large diced red potato to up the fiber.
        "Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
      S(Formatted by Chupa Babi):
        "Feb 2013"
                                          - - - - - - - - - - - - - - - - - - -
      Per Serving (excluding unknown items): 902 Calories; 53g Fat (52.5%
      calories from fat); 54g Protein; 53g Carbohydrate; 14g Dietary Fiber;
      141mg Cholesterol; 1288mg Sodium.  Exchanges: 3 Grain(Starch); 6 1/2 Lean
      Meat; 1 1/2 Vegetable; 7 Fat.
      Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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