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Moroccan Beef

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 by 8 people
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Makes: 6  servings Prep 20 mins Cook 12 mins Bake 350°F2 hrs
Moroccan Beef
Nutrition Facts

Servings Per Recipe 6


  • Amount Per Serving
  • cal.(kcal)516
  • Fat, total(g)23
  • chol.(mg)82
  • sat. fat(g)7
  • carb.(g)43
  • fiber(g)8
  • pro.(g)35
  • sodium(mg)641

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 1 3/4 pounds  beef round, cut into 1 1/2-inch cubes
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 2 tablespoons  vegetable oil
  • 1 large onion, peeled and sliced
  • 3/4 teaspoon  ground cumin
  • 3/4 teaspoon  ground ginger
  • 2 cinnamon sticks
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1/2 pound  green beans, cut into 1-inch pieces
  • 2 cups  shredded carrots
  • 3 cups  cooked whole-wheat couscous

Directions

1. Heat oven to 350 degrees F.

2. Season beef with 1/8 teaspoon each of the salt and pepper. Heat 1 tablespoon oil in a large flame-proof covered casserole over medium-high heat. Brown beef for 3 minutes, turn and brown for 3 additional minutes. Remove to a plate and reserve. Add remaining tablespoon oil and the onion and cook for 3 minutes. Stir in cumin, ginger, cinnamon, tomatoes, broth and remaining 1/8 teaspoon each salt and pepper. Bring to a simmer over high heat and stir in the beef and any accumulated juices. With a wooden spoon, scrape up any browned bits from the bottom of the casserole. Cover and bake at 350 degrees F for 1-1/2 hours.

3. Meanwhile, bring a medium-size pot of water to a boil. Add green beans and cook 3 minutes, until crisp-tender. Drain and rinse in cold water. Set aside.

4. After 1-1/2 hours, stir the green beans and shredded carrots into the casserole. Cover and bake an additional 30 minutes.

5. Serve with couscous.

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