Mediterranean beef stew

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.

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