2.24.2014 Texas Beef Council Recipe

(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
Salt
Hot cooked couscous
Chopped toasted almonds (optional)
Chopped fresh parsley (optional)

Instructions

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.


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