Moroccan stew
30
90
8
No
Ingredients
- 30 ml (2 tablespoons) of olive oil
- 680 g (1 1/2 pounds) of cubed beef, about 2.5 cm thick (1 inch)
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 125 ml (1/2 cup) of hulled barley
- 500 ml (2 cups) of all diced potatoes, celery root, carrots and turnip
- 540 ml (19 oz) of drained and rinsed canned chickpeas
- 15 ml (1 tablespoon) of paprika
- 15 ml (1 tablespoon) of honey
- 1 Bay leaf
- 1 garlic bulb
- 15 ml (1 tablespoon) of cumin
- 1 stick of cinnamon
- 2 litres (8 cups) of beef broth reduced in sodium
Preparation
Side-by-side mode
- Heat oven at 350°F (180°C).
- In a large cocotte, heat oil at high medium heat and roast beef from all sides. Remove the meat and set it on a plate.
- In the same cocotte, add successive layers of diced beef, Les Cultures de chez nous sliced leeks, barley, potatoes, celery root, carrots, turnip and chickpeas. Add paprika, cumin, honey, bay leaf, cinnamon stick and garlic bulb.
- Pour beef broth to cover all ingredients. Bring to a boil at high heat.
- Remove from heating, cover, and oven bake for about 1 hour 30 minutes.
