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Moroccan Beef Daube

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Moroccan Beef Daube


2 tablespoons all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 pounds beef stew
4 tablespoons olive oil, divided
1 cup chopped butternut squash (about 9 ounces)
½ chopped red onion (about 5 ounces)
2 crushed garlic cloves
2 cups beef broth
1 can tomatoes, diced (14.5 oz)
1 tablespoon sherry vinegar
1 bay leaf
4 cups cooked yellow rice
1 cup whole-grain Greek yogurt
1/4 cup chopped fresh herbs (such as parsley, dill, oregano)
1 teaspoon orange zest plus 2 tablespoons fresh juice (from 1 orange)
½ teaspoon kosher salt

To make

This flavorful version of the beef patty is perfect for an inexpensive stew. To add freshness to this hearty dish with the addition of bright yogurt with herbaceous notes, it contains all the necessary flavor notes.
Combine flour, salt, cumin, coriander, cinnamon, and turmeric in a small bowl. Rub the stew with the spice mixture on all sides.Heat 2 tablespoons of oil in a roasting pan over medium-high heat. Saute half of the meat, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a plate. Repeat with the remaining butter and meat.Add the zucchini, onion, and garlic to a roasting pan over medium-high heat and cook, stirring occasionally, until fragrant, about 3 minutes. Add the broth, tomatoes, vinegar, and bay leaf; bring to the boil, scraping the browned bits off the bottom of the roaster. Add the stew; cover and cook, stirring occasionally, until tender, about 1 hour and 20 minutes.Combine all the ingredients for the herb yogurt in a bowl and mix well. Serve the Moroccan beef dobe with rice; top with herb-infused yogurt.
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  Published: 11/20/2023 7:55 PM

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