Chef David Davenport’s beef stew will warm your soul. It’s yummy alone, but it is also good with a bit of rice or whipped potatoes!
Moroccan Beef Stew
Chef David Davenport
Bloomington Cooking School
3 ounces currants
3 pounds beef chuck steak, cut into 1/2-inch cubes
Beef stock
Olive oil
1 teaspoon cumin
1 large onion, chopped
1 1/2 inch ginger root, grated
1 teaspoon ground ginger
1 teaspoon garlic powder
Small package frozen peas
14.5 ounce can chopped tomato
Zest of one lemon
1/2 pint dark olives
Tagine or heavy oven-proof pot with a tight-fitting lid
The day before serving:
1) Combine oil, onion, cumin, ginger, ginger powder, and garlic powder in the pot. Then cover with the beef.
2) In a separate pan, heat beef stock until boiling, then pour enough stock into the mixture to submerge the beef.
3) Cover with a lid and cook in a 250ºF oven until beef is tender (about 2 hours), stir the mixture periodically.
4) Store in refrigerator overnight.
The following day:
1) Stir currants, lemon zest, frozen peas, tomato, and olives into the mixture.
2) Simmer on the stove until the stew has thickened.
3) Serve over rice or whipped potatoes.
