Moroccan Beef Daube
Take a trip to Morocco without leaving your kitchen.
Ingredients
- 2 tbsp flour all-purpose
- 1 1/2 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 2 lb beef stew meat
- 4 tbsp olive oil divided
- 1 cup butternut squash chopped
- 1/2 red onion chopped
- 2 garlic cloves smashed
- 2 cup beef stock
- 1 can tomatoes diced
- 1 tbsp sherry vinegar
- 1 bay leaf
- 4 cups yellow rice cooked
Herby Yogurt
- 1 cup whole Greek yogurt
- 1/4 cup fresh mixed herbs chopped, such as parsley, oregano, dill
- 1 tsp orange zest
- 2 tbsp fresh orange juice
- 1/2 tsp salt
Instructions
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Combine flour, salt, cumin, coriander, cinnamon, and turmeric in a small bowl. Rub spice mixture on all sides of stew meat.
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Heat 2 tablespoons of the oil in a Dutch oven over medium-high. Cook half of the meat, stirring occasionally, until browned, about 5 minutes. Transfer to a plate. Repeat with remaining oil and meat.
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Add squash, onion, and garlic to a Dutch oven over medium, and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in stock, tomatoes, vinegar, and bay leaf; bring to a simmer, scraping up any browned bits from bottom of Dutch oven. Add stew meat; cover and cook, stirring occasionally until tender, about 1 hour and 20 minutes.
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Combine all Herby Yogurt ingredients in a bowl, and stir well. Serve Moroccan Beef Daube over rice; top with Herby Yogurt.
