Thursday, April 28, 2011

Not Your Average Stew

My cooking brain is largely conflicted lately. It's Spring and so I feel like I should be whipping out tons of recipes appropriate for the season but all I've wanted to make is cozy comfort food. Perhaps because it's been cold, windy and somewhat snowy here lately.

A few weeks ago I was seriously craving a stew. But not just any stew, I needed one that was a bit different than what I normally make. So I turned to Tasty Kitchen and found Moroccan Lamb and Beef Stew.

I love lamb. I know some people really don't but I think it's fantastic. And if you've never tried lamb, this stew is the perfect way to do so because there are equal parts lamb and beef meat in the stew so it's more mild than usual.

Also, this stew has other unique elements. Instead of potatoes, you use turnips. And both dried apricots and prunes are used to give the stew a bit of sweetness.

The next time you're in the mood for something cozy and belly-warming, you should give this stew a try.


Moroccan Lamb and Beef Stew
Serves 4-6


1lb. lamb shoulder or stew meat, cubed
1lb. beef stew meat, such as chuck, cubed
2/3 c. flour
2 tbsp. vegetable oil
1 tsp. kosher salt
1/4 tsp. cinnamon
two dashes of ground ginger
1/2 tsp. ground black pepper
2 carrots, peeled and diced
1 medium onion, diced
2 turnips, peeled and diced
3 cloves of garlic, minced
1/3 c. dried apricots
1/3 c. dried prunes
2-3 cups of beef broth

Couscous or rice to serve with it.

In a bowl, combine flour and and meat in a bowl. Toss until meat is lightly coated and shake off excess flour. Heat the oil in large pot over medium heat. Add in the floured meat. Cook until browned. Remove from the pan and place them on a paper towel to drain.

Once all the meat cubes are drained, put them back into the pan. Sprinkle with salt, cinnamon, ginger and pepper. Then add the vegetables, garlic and dried fruit. Pour in enough broth to just slightly cover the meat. Bring the stew to a boil and turn the heat to low, cover and allow to simmer for 2 hours, stirring occasionally.
Serve with couscous or rice. The leftovers from this are fantastic.

No comments:

Post a Comment

I love feedback from y'all and try my best to respond to as many questions as possible.