(February 24, 2014)--Today on KWTX News 10 @ Noon the Texas Beef Council joined us to talk about a great recipe. Here it is:
Moroccan Beef and Sweet Potato Stew
2-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
1/2 cup regular or golden raisins
2 cans (14-1/2 ounces) diced tomatoes with garlic and onion
Hot cooked couscous
Chopped toasted almonds (optional)
Chopped fresh parsley (optional)
Combine cumin, cinnamon and red pepper. Lightly coat beef with seasoning mixture. Heat 1 Tbsp. oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding remaining 1 Tbsp. oil as needed. Pour off drippings. Return beef to stockpot; season with 1/2 tsp. salt.
Stir in tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours. Add sweet potatoes and raisins. Bring to a boil; reduce heat and continue simmering, covered, 30 to 45 minutes or until beef and potatoes are fork-tender. Season with salt, as desired.
Serve over couscous. Garnish with almonds and parsley, if desired.