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MOROCCAN BEEF STEW
3 lb. top round, cut in 1½-inch cubes
1 tbsp. olive oil
1 large purple onion, cut in wedges
3 large cloves garlic, minced
4 cups beef broth or stock
½ cup dry red wine
1½ tsp. ground cumin
1½ tsp. salt
1 tsp. ground cinnamon
½ tsp. coarse ground black pepper
1 lb. sweet potatoes, peeled and cut into 1-inch chunks
1 pkg. (7 oz.) dried apricots
3 cups baby spinach
Hot cooked rice
Greek yogurt
Preheat multicooker at 350ºF. Add enough beef cubes to pan without any touching and brown
on all sides. Remove and set aside. Repeat with remaining beef until all pieces are browned.
Add onion and garlic and cook until onion is softened. Add broth and seasonings. Return meats
to pan. Cover and bring to a boil. Reduce temperature to 250ºF and cook for 40 minutes.
Add sweet potatoes and apricots and cook 15 minutes or until sweet potatoes are tender. Add
spinach and cook 2 minutes.
Serve over rice and garnish with yogurt.
Makes about 10 cups (about 2.5 quarts; 2.4 liters).
Recipes
FEIJOADA, BRAZILIAN PORK STEW
3 ounces pancetta, diced
1 lb. pork loin, cubed
½ lb. ham, cubed
½ lb. linguica, thickly sliced
½ lb. smoked pork sausage
1 large onion, chopped
4 large cloves garlic, chopped
1½ cups beef broth
1 can (14 ½ oz.) diced tomatoes
1 can (16 oz.) black beans, rinsed and drained
1 cup coarsely chopped green pepper
2 oz. rinsed dried beef, cut into 1-inch pieces
¼ cup chopped cilantro
1 bay leaf
1 tsp. dried oregano
½ tsp. seasoned pepper
2 tbsp. cornstarch
¼ cup beef broth or water
Hot cooked rice
6 oranges, sectioned
Preheat multicooker at 350ºF. Add pancetta and sauté until golden, stirring often. Remove and
set aside.
Add pork and ham and brown well on all sides. Remove to bowl with pancetta.
Add sausages and brown on cut sides. Add to pancetta. Add onion and garlic and cook until
onion is softened. Add broth, tomatoes, black beans, dried beef, cilantro, bay leaf, oregano
and pepper into removable pan. Return meats to pan. Cover and bring to a boil. Reduce
temperature to 250ºF and cook for 20 minutes.
Blend cornstarch into beef broth. Stir into stew and cook until mixture is thickened and smooth.
Serve over rice and garnish with orange segments.
Makes about 12 cups (about 3 quarts; 2.8 liters).
