Moroccan stew

0 likes 0 comments Recipe by Ali Simmons

Ingredients

3 tablespoons olive oil, divided
2 peeled and cubed sweet potatoes (cube then roast first for extra flavor!)
2 cups chopped onions
3 garlic cloves, chopped
1 tablespoon garam masala
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 cup dry red wine
1/2 cup dry Sherry
2 cups veg broth
1 14 1/2-ounce can diced tomatoes in juice
1 1/2 cups golden raisins or dates

Directions

1. Heat 1 tablespoon oil in same pot at medium-high. Add onions; sauté until brown, about 8 minutes (I add a little salt to help process). Add garlic and spices; stir 1 minute until fragrant. Add wine and sherry to a simmer until reduced to glaze, stirring occasionally, about 8 minutes.
Add broth, tomatoes with juice, and raisins; stir to blend. Add roasted sweet potatoes; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and potatoes are tender, stirring occasionally, about 30 minutes to 1 hour. Season stew with salt and pepper.
Serve on top of basmati brown rice or cous cous.
I also add garbanzos if I need to bulk up the stew.
Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.

2. Original recipe: http://www.epicurious.com/recipes/food/views/moroccan-braised-beef-230639

main courses May 04, 2016 19:24