Moroccan Beef Chili
Recipe: #16673
January 11, 2015
Categories: Chili, Stewing Beef, Rice, White Rice, Moroccan, Fathers Day, Game/Sports Day, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Wine, Kosher Meat, Beef Dinner, more
"Or 1/2 c water 1/2 c grape juice instead of wine, picture perfect blog was my inspiration"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (765.8 g)
- Calories 819.4
- Total Fat - 47.6 g
- Saturated Fat - 19.8 g
- Cholesterol - 316 mg
- Sodium - 2561.9 mg
- Total Carbohydrate - 64.6 g
- Dietary Fiber - 6.5 g
- Sugars - 20.3 g
- Protein - 34.7 g
- Calcium - 863.8 mg
- Iron - 13 mg
- Vitamin C - 44.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a large Dutch oven, add the beef to the hot oil, season with some salt and pepper and cook until browned on all sides.
Step 2
Add the onions, cook, stirring occasionally until soft, about 5 minutes.
Step 3
Add in the garlic and cook for 30 seconds more. Add tomato paste and spice.
Step 4
Add the wine to the pot and cook until slightly reduced, scraping up any browned bits in the pot.
Step 5
Add the stock or broth, tomatoes, soy sauce, sugar, bay leaves and the beef; bring to a boil, cover with a lid.
Step 6
Add raisins occasionally stirring, until the beef is fork-tender (1 hour).
Step 7
Stir in the chickpeas, beans and olives, cook, reduce the heat to low and cook about 1/2 hour more.
Step 8
Serve over rice
Tips
No special items needed.
0 Reviews
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