Mediterranean beef stew
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Boneless beef bottom round |
| 2 | Onions, sliced | |
| 1 | 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 | Turnips, cubed | |
| 3 | 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 |
Directions
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.