Beef Marrakesh With Apricots And Lemon Recipes

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CROCK POT BEEF MARRAKESH



Crock Pot Beef Marrakesh image

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

1 1/2 kg stewing beef, lean, diced
2 tablespoons olive oil
2 onions, sliced
1 teaspoon garlic, crushed (or to taste)
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground turmeric
1/2 teaspoon ground cinnamon
1/2 cup sultana
1 cup apricot nectar
1 cup beef stock
dried apricot (optional)

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



Moroccan Beef and Lentil Stew image

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

2 tablespoons vegetable oil
2 carrot, (7-1/2")s carrots, chopped
1 celery stalk, chopped
1 onion, chopped
4 cloves garlic, minced
1 ½ pounds chuck roast, cut into 1-inch cubes
1 teaspoon salt, or to taste
1 teaspoon ground turmeric
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground black pepper, or to taste
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground allspice
3 tablespoons tomato paste
4 cups low-sodium beef broth
1 tablespoon molasses
2 leaf (blank)s bay leaves
1 cup dried red lentils
½ cup dried apricots, chopped
½ lemon, juiced

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



Beef Marrakesh With Apricots and Lemon image

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

2 tablespoons olive oil
1 1/2 lbs beef, cut into large cubes
2 medium onions
3 garlic, peeled and crushed
28 ounces tomatoes (canned, whole with their juice)
1 cup orange juice
1 lemon, quartered
1 cup apricot, dried (whole)
1/2 teaspoon cumin
1/2 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon cayenne
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup goji berry (optional, see directions)
1 teaspoon salt
2 teaspoons pepper
2 teaspoons cornstarch
2 teaspoons water

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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