Mediterranean Beef Stew

From Recidemia
Jump to: navigation, search



  1. Trim excess fat from beef.
  2. Cut beef into 1-inch cubes.
  3. Brown beef cubes a few pieces at a time in non-stick skillet.
  4. Transfer beef, onions, tomatoes, beef broth, coriander, cinnamon, cayenne pepper and salt to dutch oven.
  5. Heat to boiling; reduce heat, cover and simmer 50 minutes.
  6. Add turnips; cover and simmer 10 minutes.
  7. Add carrots, cover.
  8. Simmer 30 minutes or until beef and vegetables are tender.
  9. Add garbanzo beans; cover.
  10. Simmer 5 minutes or until hot.
  11. Mix couscous, salt and turmeric in 2-quart bowl.
  12. Stir in boiling water; cover.
  13. Let stand 5 minutes.
  14. Stir in raisins.
  15. Mound couscous on serving platter.
  16. Drain beef and vegetables; arrange on couscous.
  17. Pour broth from couscous stew into serving bowl.
  18. Serve with couscous.
  19. Note: three cups uncooked rice (6 cups cooked rice) may be substituted for couscous.