Recipe | Moroccan Beef Stew with Dark Horse Organics

A huge thank you to our friends at Dark Horse Organics for consistently giving us healthy ways to improve our pantry, nourish deep, and live a vibrant life through food and cooking.

1.5 lbs top sirloin chopped into big cubes
½ yellow onion diced
1 zucchini chopped
3 carrots chopped
2 celery stalks chopped
⅓ stick butter
1 cup white wine
2 inches ginger micro planed
1 garlic micro planed
3 C spring water
2 C beef broth
1 t DH umami bouillon
1 box pome finely chopped tomato
1 T tomato paste
1 laurel leaf
Bouquet garni of parsley leaf, thyme, oregano and one piece leek
6 mint leaves
1 T preserved lemon finely diced for garnish
2 bojita olives diced m for garnish
1 T cilantro leaves for garnish
6 T below spice mix

Spice mix
1 T cumin
1 T turmeric
1 T coriander
1 T paprika
1 T cinnamon
½ T allspice
½ T urfa
½ T caraway seed
½ T black pepper
½ t clove

Warm olive oil in a Dutch oven. Add in your beef and caramelize each side of the cubes. Once cooked, set aside and if needed, cook in batches as not to crowd the pan.

Now, put your butter into the pan and brown the butter. Once it’s done singing, add in your celery, carrot and onion. Cook for 3 minutes then add in your ginger and garlic. Cook for a minute then add in your 6 T of your spice mix and one tablespoon of tomato paste for another 2-3 minutes to toast your spices. Now, add in your wine, and allow it to reduce down to about ¾ until you have a spice roux. Then add your tomato, DH umami bouillon and cook for approximately 5 minutes to infuse the spices and flavors into the base of your stew. Now, add your water and stock. Bring to a gentle boil and then turn it down to a simmer. Add in your bouquet garne and laurel leaf.

After 35 minutes, in a separate pan, char your zucchini with mint, salt and pepper.

Then add your charred zucchini into your stew.

Check your stew in 15 minutes for a tender cook on your meat. Garnish with your cilantro, olives, preserved lemon and olive oil.