North African Beef Stew Recipes

NORTH AFRICAN BEEF AND BROWN RICE

Steps:

• Cook and stir steak, onion, and tomato-chicken bouillon together in a large pot over medium heat until steak is browned, 5 to 10 minutes. Add garlic, 1 cup water, beef stock concentrate, carrots, and sweet potatoes to the steak mixture; cook and stir until carrots and sweet potatoes are softened, about 20 minutes.
• Mix 1 1/2 cups water, cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds into the steak-sweet potato mixture; bring to a boil. Add brown rice and reduce heat to low. Cover pot and simmer until rice has absorbed the liquid, about 45 minutes. Fluff rice and remove cinnamon sticks before serving.

NORTH AFRICAN BEEF-AND-CARROT STEW WITH MINT

Steps:

• Season sirloin with salt and pepper. Heat a large, wide shallow pan over medium-high heat. Swirl in 1 tablespoon oil, add steak in a single layer, and cook, turning a few times, until browned and medium-rare, about 5 minutes. Transfer to a plate.
• Add remaining 1 tablespoon oil to pan and cook vegetables, stirring occasionally, until onion is golden in places, about 5 minutes. Stir in tomato paste and cook 1 minute. Add spices and cook until fragrant, 15 seconds. Add broth; bring to a simmer. Cover, reduce heat, and simmer until carrots are crisp-tender, about 10 minutes. Return sirloin and any accumulated juices to pan; cook until warmed through, about 1 minute. Remove from heat. Season with salt and pepper; sprinkle with mint. Serve over couscous.

NORTH AFRICAN BEEF STEW

Steps:

• Cook and stir beef in a stockpot over medium heat until browned, 5 to 7 minutes. Add onions and garlic; cook and stir until onions are softened, 5 to 10 minutes. Stir harissa into beef mixture until coated; cook and stir for 2 minutes more. Season beef mixture with salt and pepper.
• Pour enough water over beef to completely cover ingredients and bring to a boil. Add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.

WEST AFRICAN BEEF STEW

Steps:

• In a Dutch oven, brown steak and onions in oil. Add garlic; cook 1 minute longer. Add water and bouillon; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until meat is tender. , Stir in the cabbage, green peppers and zucchini. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. , Just before serving, stir in peanut butter and sprinkle with cayenne. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Just before serving, stir in peanut butter and sprinkle with cayenne. Serve with rice if desired.

NORTH AFRICAN MEATLESS STEW

Steps:

• Saute onions in olive oil until translucent, then add garlic and saute 2-3 minutes more.
• Add frozen soy crumbles directly to pan, stir and cook until no frozen bits remain.
• Add saffron, turmeric, tomatoes and water.
• Stir to combine.
• Pick over dal to remove any debris, rinse well, and add to cooking pot.
• Add lemon zest, cinnamon and allspice and mix well.
• Let simmer on stovetop over medium-low heat, about 20-25 minutes, or as long as needed to completely cook and dissolve the dal. Stir frequently. Add more water if needed.
• Just prior to serving add lemon juice, and salt and pepper to taste.

NORTH AFRICAN LAMB STEW

Steps:

• Heat oil in a 5-liter or larger pressure cooker over medium-high heat.
• Add lamb cubes in batches to avoid overcrowding; brown on all sides, about 5 minutes per batch.
• Transfer browned lamb to plate with slotted spoon.
• Add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes.
• Return lamb to pot and stir in remaining ingredients, including wine and salt and pepper to taste.
• Stir slightly while the mixture comes to the boil to avoid scorching.
• Place the lid on the cooker and bring pressure to the second red ring.
• Adjust the heat to maintain pressure at the second red ring and cook for 15 minutes.
• Use Natural Release method. (10 to 15 minutes extra).
• When the pressure has dropped, test the meat.
• It should be fork-tender.
• If not, stir the mixture to prevent scorching, replace the lid when the mixture begins to boil, and cook on the second red ring another 5 minutes longer.
• Use quick-release (finger-tip release) method.
• Garnish with mint leaves and serve with rice.