Moroccan Beef Stew
Right out of the oven this is an impressive and beautiful
dish. It comes from "Cooking at the Kasbah" by Kitty Morse. This Moroccan
beef stew will instantly transport you to Morocco. I made this dish as part of
a Moroccan/Persian dinner I had for friends. My friends husband, who said he doesn't
like olives, but does like garlic, really enjoyed this dish. He didn't stop eating
it even after we told him that the flavor he actually liked was coming from the
olives. My own husband gave it his seal of approval and said I should feel free
to make it anytime.
Please read my "cooks tips" following
the recipe.
Garlic
Beef with Cracked Green Olives (Temrika Meslalla)
3
tablespoons olive oil
1 1/2 pounds lean beef chuck, cut into 2- inch chunks
2
pounds tomatoes, coarsely chopped
1 tablespoon ground cumin
1/2 teaspoon
pepper
8 ounces pitted cracked green olives
4 whole head of garlic, papery
outer skins removed
1 tablespoon fresh lemon juice
1/4 cup minced fresh
flat-leaf parsley
Preheat the oven to 350 degrees F. In a medium Dutch
oven or enameled casserole over medium-high heat, heat the olive oil and cook
the beef, stirring until it is lightly browned, 3 - 4 minutes. Add the tomatoes,
cumin, pepper and olives. Nestle the heads of garlic among the chunks of meat.
Cover and bake until the meat is tender, 50 minutes to 1 hour. Remove from the
oven. With a slotted spoon, transfer the meat and the garlic to a serving platter
to keep warm.
Reheat the pan juices over medium heat and stir in the lemon
juice. Cook, stirring, until the sauce is reduced by one third. Pour it over the
reserved meat. Sprinkle with parsley and serve immediately with warm bread.
Note
from the author: Spread the butterlike garlic pulp on a piece of fresh bread.
Black olives are not generally used for this tagine.
Cooks
tips: I made this dish two days in advance and
kept it in the refrigerator. I put the Dutch oven in an oven preheated to about
200 degrees for 25-30 min to reheat it. I tried to not stir it too much so I didn't
break up the garlic bulbs.
If
you don't have Moroccan cracked green olives DO NOT MAKE THIS RECIPE until you
get some. You can buy them here Zamourispices.com
Due to the fact that it's been impossible for me to find consistently nice fresh
tomatoes I've been using canned whole tomatoes in my recipes. I drain them before
weighing them.
Click
here to print this recipe
Try
another wonderful Moroccan dish from "Cooking from the Kasbah" Chicken
B'stila
Moroccan Recipes
Mashed Eggplant & Tomato Salad
(Zaalouk)
Mint Chutney Recipe
Moroccan BBQ Sauce
Moroccan Chicken B'stila
Moroccan Garlic Beef with Cracked Green
Olives
Sweet Moroccan Couscous (raisins, almonds,
argan oil)
Tomatoes Stuffed with Roast Peppers, Tuna,
Caper & Olives Chef Claudia Roden
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