Moroccan Beef Tomatoes Onion and Zucchini

I was supposed to be talking most kale today. It'south the first week of Jan, and I, like everyone else in America, am dorsum on a nutrition that started off strong with a delicious massaged kale salad with roasted butternut squash.

But then I woke up to 7 inches of snow on my doorstep and a "Feels like -5F" air current chill, and salads were pushed far from my heed. I only complained about the weather a few weeks agone so I'll spare you the details of my desperation, but let's just say that I've spent some quality time in bed this week, canceling plans and skipping the gym to hibernate under my covers.

If at that place's anything good that can come of these frosty temps, it's stew. Stews are the perfect affair to brand when it'south common cold out — they're hearty comfort food and take and so long to cook that they double every bit heating.

My original plan was to make a vegetarian stew that doubled as "first week of January" fare — you know, the wholesome, I'one thousand-on-a-nutrition-at present stuff filled with vegetables and lean protein, etc.? Just and so I stepped outside and realized that nix but a big bowl of beef stew could cutting through this arctic, so I swapped out the chickpeas for cubes of lean beef. It'south perhaps not equally diet-friendly every bit kale salad (few things are), but information technology'south not all that bad for you. Carrots, potatoes, butternut squash, zucchini and tomatoes simmer with the beef, and the spices–cumin, cinnamon, turmeric and ginger–are all supposed to accept wellness benefits. (Plus they add together a Moroccan bear on to the recipe, and we all know how obsessed I am with that.)

The cease effect is a spicy, filling and most importantly, warming, stew that is succulent on Solar day one, even meliorate on Day ii, and freezes beautifully. That means the next time it'due south common cold out, I'll have Moroccan beefiness stew and you won't take to hear well-nigh the weather. Again.

Not quite the stew you're looking for? Attempt one of these: Beefiness Stew with Root Vegetables, Butternut Squash Chili with Black Beans (also Beef or Turkey Chili), Chicken Tagine with Chickpeas and Apricots, Chipotle Beef with Cheddar Grits, Green Chili and Pork Posole, Quick Vegetable Stew (it'southward diet-friendly!), Stewed Chickpeas with Kale (also diet-friendly), and Stovetop Braised Brusque Ribs.

Moroccan Beef Stew
Adapted heavily from Fitness
Serves 4-vi

– 1-1/ii tablespoons olive oil

– 1 pound lean stew beef, cutting into ane-inch cubes

– 1/two blood-red onion, thickly sliced

– xv-20 babe carrots

– 1 medium Yukon gold potato, cut into one-inch cubes

– 1 20-ounce packet of cubed butternut squash, cut into i-inch cubes

– 2 garlic cloves, roughly chopped

– 3 quarter-size pieces peeled fresh ginger

– 2 teaspoons harissa paste, plus additional to taste

– 1 teaspoon ground cumin

– 1 teaspoon footing cinnamon

– i/ii teaspoon ground coriander

– 1/four teaspoon cayenne pepper

– 1/4 teaspoon turmeric pulverization

– two plum tomatoes, cored and chopped

– 1 15-ounce tin diced tomatoes

– 1 medium zucchini, quartered and cutting into 1/2-inch chunks

– 1/2 cup water

– freshly squeezed juice of 1/2 lemon, plus additional to sense of taste

1) In a large heavy pot or Dutch oven, heat the oil on medium-high heat until shimmering. Season the beef with salt and pepper, so add to the pot. Brown the meat on all sides, ten-12 minutes, then transfer to a plate and gear up aside.

2) Lower the heat to medium-low, then add the onions. Cook, stirring occasionally, for 5 minutes. Add together the carrots and go along to melt for 5 more minutes.

three) Add the potato, butternut squash, garlic and ginger, and cook for five minutes. Then stir in the harissa, cumin, cinnamon, coriander, cayenne and turmeric and stir until fragrant, 1 infinitesimal.

4) Add the plum and diced tomatoes, as well every bit the zucchini, and stir well. Pour in the water and bring to a simmer. Cover and simmer gently, stirring occasionally, until the vegetables are tender but not mushy, 40-45 minutes.

v) Stir in the lemon juice. Heighten the heat and simmer, uncovered, until the liquid has thickened slightly, 5-vii minutes. Flavor to sense of taste, so serve, maybe with a side of couscous, quinoa or even rice.

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Source: https://www.bitesoutoflife.com/2014/01/04/moroccan-beef-stew/