I LOVE this recipe. I used to make it once a week in the winter.
It has
some cinnamon in it, but you can pile it on if you want. I add more than what the recipe calls for.
MORROCAN BEEF STEW (serves 4 in my house)
Ingredients:
1.5 lbs of lean stew meat
1 eggplant or 1/2 eggplant cubed (you can't taste it in the stew,
believe it or not----and it fights cancer!)
1can of stewed tomatoes
1/2 little can of tomato paste
1/4 cup olive oil (EVOO) or enought to coat the pan twice
Red Wine or Red Wine Vinegar
1 cup beef broth or boullion
1 onion, chopped
4 cloves of garlic, minced
salt to taste
cinnamon as desired (I usually put two spoonfuls)
pinch of sugar or honey
pinch of allspice
pinch of clove
Mock Tazaki Sauce (blend together and refrigerate as garnish):
Yogurt or sour cream
fresh dill
fresh parsley
1/4 cup diced cucumbers
a few squirts of lemon juice to taste
COOK MEAT:
Put half of the oil in a large skillet. Add onion and garlic.
When almost tender, add beef to mixture. Brown.
Add cubed eggplant with a little more oil.
Stir together until Eggplant is tender, and it has cooked down a bit.
Eggplant will wilt slightly.
In a seperate container, mix boullion, wine, tomatoes and paste together. Stir into a liquid, then add to hot beef mixture. (It sort of deglazes the pan) Slowly fold in spices.
Turn off heat and place the whole thing in crock pot for 4 hours on high or 6 hours on low.
I serve it with Basmati Rice and make a little Tazaki Sauce for garnish.
INSANELY GOOD.