Beef Stew with Moroccan Roasted Root Vegetables

Yields 6 to 8 servings

Meat Ingredients

1¾ pounds boneless beef chuck (or stew meat), trimmed of fat and cut into bite‐size pieces 4 tablespoons olive oil 2 cups chopped yellow onions 3 cloves garlic, chopped ¼ teaspoon cinnamon ¼ teaspoon allspice ¼ teaspoon cumin ¼ teaspoon coriander ¼ teaspoon grated nutmeg ^1/8 teaspoon sea salt ½ cup red or white wine for de‐glazing (if you have some open, stock or water if you don’t) 6 to 8 cups of Magic Mineral Broth 1 (14‐ounce can) Muir Glenn diced tomatoes with their juice

Vegetable Ingredients

^1/8 teaspoon cinnamon ^1/8 teaspoon allspice ^1/8 teaspoon cumin ^1/8 teaspoon coriander ^1/8 teaspoon grated nutmeg ½ teaspoon sea salt ^1/8 teaspoon red chili pepper flakes 2 tablespoons olive oil 1 turnip, cut into bite size pieces 2 Yellow Fin or Yukon Gold potatoes peeled, cut into bite size chunks 1 sweet potato, cut into bite size chunks 2 parsnips, peeled and cut into bite size chunks 1 rutabaga, peeled and cut into bite size chunks

Meat Procedure

In a large Dutch oven, or heavy duty stew pot, heat olive oil over medium‐high heat. Brown the meat on all sides, turning with a pair of long handled tongs, about eight minutes. Be sure not to “crowd” the meat so that it will brown evenly and you will get nice brown bits on the bottom of the pan.

Add the onion (you may need a little more oil) and a pinch of salt. Cook until soft and yummy looking, scraping the bottom of the pot. Add garlic and sauté for 30 seconds.

Return the meat to the pan. Add cinnamon, allspice, cumin, coriander, nutmeg and another pinch of salt. Stir to coat the beef and onions with the spices.

Deglaze with wine, the liquid should reduce by half, add tomatoes and just enough broth to cover the meat, bring to a boil, decrease heat to very very, very, low, cover and simmer until meat is tender, about 2 hours. Remove the cover for the last 30 minutes. You know when the meat is ready when you stick a fork in and it comes out easily.

Vegetable Procedure

Preheat oven to 425° F

2 sheet pans lined with parchment paper

In a small bowl, combine cinnamon, allspice, cumin, coriander, nutmeg, salt and red chili pepper flakes with olive oil, whisk until blended. In a large bowl add vegetables. Pour olive oil mixture over the vegetables and toss until all ingredients are well coated. Lay the root vegetables in a single layer (don’t over crowd) on the sheet pans, roast 20 minutes. Vegetables will still be a bit firm at this point.

When the meat is very tender, add the roasted vegetables to the stew. Cover and cook about 15 minutes more until everything is tender.

Inner Cook Notes

If you prefer, the meat can be braised and kept in the refrigerator for a day. Reheat the meat slowly; add your roasted vegetables to finish the stew.

This dish can be frozen and again slowly re‐heated.

Variation

Try a meatless stew and enjoy the flavors of the root vegetables and serve on top of Orange Pistachio Couscous

Like lamb? Use the same quantity as the beef but simmer it about 1 1/4 hours. It’s yummy!