Beef Marrakesh With Apricots And Lemon Recipes
CROCK POT BEEF MARRAKESH
Absolutely beautiful tagine (slow cooked) beef with fragrant Moroccan spices, sultanas and apricots. If you don't usually stock these spices, make the effort to get them, definitely a family favourite for all ages in our home. The original recipe calls for 4 teas garlic, I prefer one, to allow the apricotty sweetness to remain. Personally I think it would be a pity to not include the sultanas or dried apricots as it adds visual interest, texture and definitely flavour! Can be served with couscous and roasted capsicum, garnish with toasted almonds if liked. This recipe comes from the Family Health Network, Australia.
Provided by RubberDucky AU
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat a little oil in deep sided pan on high, fry onion until browned. Remove and put aside.
- Heat a little more oil on high, brown beef in small batches, removing each batch before adding the next.
- Toss into crock pot beef, onion, and remaining ingredients, stir to combine. I like to include a cup of dried apricots.
- Cook on low all day, 8 to 10 hours until fork tender. Season to taste. Serve over rice or with couscous and veggies. Savour!
MOROCCAN BEEF AND LENTIL STEW
A flavorful beef and lentil stew inspired by the tastes of Morocco. Great served over rice.
Provided by Kim
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h35m
Yield 6
Number Of Ingredients 23
Steps:
- Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
- Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
- Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.
Nutrition Facts : Calories 405.6 calories, Carbohydrate 36.9 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 7.7 g, Protein 28.6 g, SaturatedFat 5.2 g, Sodium 570.5 mg, Sugar 12.3 g
BEEF MARRAKESH WITH APRICOTS AND LEMON
I love Saturdays in the winter. It's cold outside and makes you want to stay home. So what's better than spending that time in the kitchen with a bubbling pot sending exotic smelling clouds of steam into the air? This makes a very tasty, dissolve in your mouth meal.
Provided by Gourmand
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large dutch oven. Brown beef in batches and reserve. Add onion and garlic to pan and allow to soften.
- Add the tomatoes, with their juice, and 1 cup of the orange juice. Bring to a boil. Then add the apricots and all the spices, including the salt and pepper. Add in the beef and any collected juice.
- Cut lemon into quarters and stir into the pot.
- Add in the goji berries if using. (They are optional, but are high in antioxidants.).
- Bring to a boil and reduce heat to simmer. Place cover on to allow some steam to escape and simmer for 2 hours. Remove lemon rinds from pot. Adjust salt.
- Thicken sauce with cornstarch mixed with water if desired.
- Serve over couscous.
Nutrition Facts : Calories 931.8, Fat 85.8, SaturatedFat 34.2, Cholesterol 112.4, Sodium 432.4, Carbohydrate 28.9, Fiber 4.4, Sugar 11.7, Protein 13.8
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