Moroccan Beef Stew
This is another fabulous recipe from "Cooking
at the Kasbah" by Kitty Morse that will instantly transport you to Morocco.
I made this beef dish a 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 to reheat it. 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.
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
Tasty & Easy Green Bean Recipes
Armenian
Green Beans with Ground Meat and Tomatoes
Blanched
Green Beans
Fried Green Beans
Ginger
Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green
Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green
Bean Casserole (Campbell's)
Green Bean Casserole
(Cook's Illustrated)
Green Beans in Sour Cream
& Tomato Sauce
Green Bean
Salad, Dill, Parsley & Savory
Green
Bean Salad, Feta & Pecans
Green Bean Salad,
Provençal
Green
Bean Salad, Soy Glazed Almonds, Cilantro
Green
Beans with Coconut
Green Beans with Ginger
Butter
Green Beans with Onion Paste (Madhur
Jaffrey)
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Oven
Roasted Green Beans
Pears with Green Beans
& Bacon
Persian Green Beans
& Rice
Sautéed
Green Beans with Hazelnut Crumbs
Sesame &
Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
France is the birthplace of modern canning. During the Revolutionary War the government of France needed a way to make food available for it's troops out in the field. They offered a money reward to the first person who could come up with a way to do this. In 1809 a French confectioner developed a vacuum sealing method using glass jars. Thus canning was born.
Green beans a'la Waterman's
Our very favorite green bean recipe. One of our favorite seafood restaurants is in Rock Hall, Maryland. It's called Waterman's and they make the most delicious green beans we've ever had. We tried and tried to figure out the seasoning, but we couldn't. OK, we easily tasted the chicken stock, but there was something else, something we couldn't quite put our fingers on. Well, believe it or not, that something else is garlic, yes, garlic, and LOTS of it.
Fried green beans recipe, Deep fried green beans recipe
As with other recipes there are many variations of fried green beans. Actually the second one we've posted seems more like true fried green beans to us, but the first recipe works well too. If we use bacon fat in the first recipe we don't add the lemon juice/zest. Fried Green Beans 2 tablespoons olive oil (we prefer bacon fat for taste) 1 tablespoon butter 2 cups fresh green beans, trimmed and cut to preferred length.
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