Yield: 12 servings
Measure | Ingredient |
---|---|
3 pounds | Boneless beef bottom round |
2 \N | Onions, sliced |
1 \N | 28 oz. can tomatoes, chopped |
14½ ounce | Canned beef broth |
2 teaspoons | Coriander, ground |
¾ teaspoon | Cinnamon, ground |
½ teaspoon | Cayenne pepper, ground |
½ teaspoon | Salt |
2 \N | Turnips, cubed |
3 \N | Carrots, cut in 2-inch pieces |
15½ ounce | Garbanzo beans, canned |
2 cups | Coucous |
½ teaspoon | Salt |
½ teaspoon | Tumeric, ground |
2 cups | Boiling water |
1 cup | Golden raisins |
Trim excess fat from beef. Cut beef into 1-inch cubes. Brown beef cubes a few pieces at a time in non-stick skillet. Transfer beef, onions, tomatoes, beef broth, coriander, cinnamon, cayenne pepper and salt to Dutch oven. Heat to boiling; reduce heat, cover and simmer 50 minutes. Add turnips; cover and simmer 10 minutes. Add carrots, cover. Simmer 30 minutes or until beef and vegetables are tender.
Add garbanzo beans; cover. Simmer 5 minutes or until hot. Mix coucous, salt and tumeric in 2-quart bowl. Stir in boiling water; cover. Let stand 5 minutes. Stir in raisins. Mound coucous on serving platter. Drain beef and vegetables; arrange on coucous.
Pour broth from coucous stew into serving bowl. Serve with coucous.
Note: Three cups uncooked rice (6 cups cooked rice) may be substituted for coucous.