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>>Chef's recipes>>Moroccan Winter Beef Stew Recipe

Moroccan Winter Beef Stew Recipe

From Inbal Jerusalem, Executive Chef Motti Buchbut

Moroccan Winter Beef Stew Recipe


Ingredients

  • 10 5 oz. of poached, peeled tomatoes, cut into cubes
  • 6 finely chopped stems of celery
  • 2 finely chopped onions
  • 3 garlic cloves, finely chopped
  • 17.5 oz. of veal cut into small cubes, boiled rinsed and cleansed of fatty tissue
  • 10.5 oz. precooked chickpeas
  • ½ a cup of black lentils cooked in water
  • A handful of chopped coriander 
  • A handful of chopped parsley
  • Juice from 2 medium size lemons
  • Pepper, salt and cumin
  • 17 fluid oz. of vegetable stock
 

Preparation

  • Sautee the onions & chopped tomatoes
  • Place the onions, celery and chopped tomatoes in a cooking pot and season with salt, pepper and cumin
  • Add the vegetable stock with the meat, chickpeas, lentils, coriander, parsley, garlic and the juice from one lemon
  • Cook the entire contents on a medium flame for 30 minutes (check for tenderness of the meat cubes)
  • Season to taste (if necessary) and serve by adding some lemon juice on top