Wednesday, 13 March 2013

Emmy's Marrakesh Bowl - Whitewater Cooks

A little while ago, when the weather was still cold and wintery, I was craving a warm and hearty stew to warm me from the inside out.  I felt like trying a new recipe, so I perused my cookbooks and ended up trying Emmy's Marrakesh Bowl from the Whitewater Cooks cookbooks.  It's essentially a Moroccan stew, so imagine a traditional stew but with a flavour twist.  It was yummy, hearty and definitely warmed me from the inside out!  There's no doubt in my mind that I will be making this stew for many winters to come.

  • 2 tbsp vegetable oil
  • 750g beef, cubed
  • 1/4 cup flour
  • 1 large onion, diced
  • 1 garlic clove, minced
  • 1 can (398 mL) of diced tomatoes (low or no sodium)
  • 1/2 cup sherry cooking wine
  • 1/4 cup raisins
  • 1/2 tsp turmeric
  • 1/2 tsp hot chili flakes
  • 1/2 tsp salt
  • 1/4 tsp tarragon
  • 1/4 tsp cinnamon
  • 1/2 tsp thyme
  • 1/4 tsp coriander, ground
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 3-4 carrots, peeled and diced
  • 1 large red pepper, diced
  • 1 large tomato, diced
Heat the oil in a large pot.  Place the flour in a bowl and then lightly coat all sides of the beef cubes in flour.  Add the floured meat cubes to the large pot and cook until all sides are browned.  Remove the meat from the pot and add the onions and garlic.  Cook until the onions are translucent.  Return the meat to the pot and add the tomatoes, sherry cooking wine, raisins and all of the spices.  Cover and let simmer for 35 minutes to an hour, stirring every once in a while.  Add the diced carrots and cook for 10 more minutes.  Add the red peppers and fresh tomatoes and cook 10 more minutes or until the carrots are tender.  Serve over quinoa.  Serves 4-6.



No comments:

Post a Comment