Moroccan Beef Pot

Moroccan Beef Pot

Tender chuck, chickpeas and potatoes simmered in a warm cinnamon and coriander tomato broth.

Prep15 min

Cook1 hr 15 min

Yield6 servings

CourseMain Dish

CuisineMoroccan

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 lb chuck steak, diced
• 1 can (28 oz) tomatoes
• 1 cup beef stock
• 1/3 cup lemon juice
• 1 teaspoon cinnamon
• 2 teaspoons coriander
• 2 teaspoons oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 medium potato, chopped
• 1 can (15 oz) garbanzo beans

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté for 4 minutes.
2. Stir in the beef and cook for 5 minutes.
3. Add the tomatoes, beef stock, lemon juice, cinnamon, coriander, oregano, salt, pepper and cayenne. Bring the stew to a boil.
4. Lower the heat, add the potato and garbanzo beans, and simmer for one hour.
5. Serve over rice or couscous.

Serving: Great over couscous or rice. A handful of chopped parsley on top adds color.

Per serving: 342 cal · 27g protein · 29g carbs · 14g fat · 6g fiber

Adapted from a recipe card shared by Jackson Ogden.