Moroccan Stew, Bret Bannon
2 teaspoons cumin seeds
12 whole cloves
1 inch cinnamon stick 2 tablespoons olive oil, divided
1 1/4 pounds, top sirloin steak, cut into 1-inch cubes
2 cups sliced onions
3 cloves garlic, minced
8 ounces peeled baby carrots, sliced
1/8 teaspoon cayenne pepper
1 tablespoon all purpose flour
2 1/2 cups beef broth
1/2 cup dried apricots, chopped
1/3 cup chopped fresh mint, divided
12 whole cloves
1 inch cinnamon stick 2 tablespoons olive oil, divided
1 1/4 pounds, top sirloin steak, cut into 1-inch cubes
2 cups sliced onions
3 cloves garlic, minced
8 ounces peeled baby carrots, sliced
1/8 teaspoon cayenne pepper
1 tablespoon all purpose flour
2 1/2 cups beef broth
1/2 cup dried apricots, chopped
1/3 cup chopped fresh mint, divided
- Heat cumin seeds, cloves and cinnamon stick in a dry skillet until toasted. Let cool
and buzz in a spice grinder or grind with a mortar and pestle. Set aside. - Heat 1 tablespoon oil in a large enameled cast iron skillet over high heat. Sprinkle
beef with salt and pepper. Add beef to skillet and sauté until cooked to desired
doneness, about 2 minutes for medium-rare. Using slotted spoon, transfer beef to
bowl. - Add remaining 1 tablespoon oil to skillet. Add carrots and ¼ cup water. Let water
evaporate then add onions. Sauté onions until golden, about 3 minutes. Add garlic
and sauté 30 seconds but do not let burn. - Add all spices; stir 30 seconds. Sprinkle flour over; stir 30 seconds. Stir in broth
and bring to boil. Reduce heat to medium; simmer until carrots are just tender, about
8 minutes. Return beef to skillet, add apricots and cook until sauce thickens slightly,
about 1 minute. - Season stew to taste with salt and pepper. Stir in 1/4 cup chopped mint. Transfer
stew to bowls. Sprinkle with remaining chopped mint and serve.
This recipe for Moroccan stew took less than 45 minutes to prepare; even on a Friday
evening after a full day at the office. I served it with couscous (the 10 oz box of Near East)
I cooked the couscous according to the directions on the box but I added half a dozen
whole peppercorns, a 1" cinnamon stick, a bay leaf and a pinch of salt and a pinch of saffron
threads to the water before it boiled.
A Starling Castle Riesling from Mosel, Germany was a great complement. With a bright golden
hue and a nose of citrus and pear, it had a slightly sweet fruit flavor and a crisp elegant
finish. It was perfect with the spiciness of the stew.
evening after a full day at the office. I served it with couscous (the 10 oz box of Near East)
I cooked the couscous according to the directions on the box but I added half a dozen
whole peppercorns, a 1" cinnamon stick, a bay leaf and a pinch of salt and a pinch of saffron
threads to the water before it boiled.
A Starling Castle Riesling from Mosel, Germany was a great complement. With a bright golden
hue and a nose of citrus and pear, it had a slightly sweet fruit flavor and a crisp elegant
finish. It was perfect with the spiciness of the stew.
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