Thursday, 8 December 2011

Sunrise and Moroccan Stew

These days it is easy to catch a sunrise like this at the market! We open at 7am on Saturdays and 8am on Sundays. This Saturday, the sunrise is at 7:40 am. It is one minute later each day.

Perfect days for comfort food. This is a delicious Moroccan Stew, full of exotic warm flavours and not so exotic ingredients.
Market shopping list: beef, onion, garlic, parsnip, sweet potato, butternut squash, carrots

Slow Cooker Moroccan Beef Stew

1.5 pound stewing beef, chopped into bite sized pieces, 750 gr
1/4 cup all purpose flour, 50 mL
1 large red onion, chopped
4 cloves garlic, minced
1 parsnip, chopped
1 sweet potato , chopped
1/2 small butternut squash,chopped
1 large carrot, chopped
1 28oz can tomatoes, chopped, 796 ml
1/2 cup raisins 125 ml
1 tsp grated fresh ginger 5ml
1/2 tsp cinnamon, 5ml
1 tsp cumin, 10 mL
1 tsp garam masala, 5 ml
pinch of allspice
pinch of nutmeg
1 Tbsp lemon zest
2 cups beef stock 500 mL* check after a few hours, may need to add some more.
Salt and pepper to taste
(1 cup each dried apricots and pitted prunes 250 mL) optional, add with veggies
Chopped fresh parsley
Slivered almonds

1. Toss beef with the flour in slow cooker.
2. Add all veggies, tomatoes, spices and broth......stir.
3. Cook in slow cooker on high for 4-6 hours or until meat is cooked and veggies tender.
4. Top with slivered almonds and chopped parsley. Serve over couscous, rice or mashed potatoes:) Your house will smell fantastic. * you can also cook on the stove top, done when all is soft.*

Photos: S. Duffett

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