Comments on: Moroccan Beef Stew http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/ Experiences, experiments, and edible things from Mike's kitchen Sat, 31 Jul 2010 21:14:36 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: tedew http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/comment-page-1/#comment-42099 tedew Tue, 23 Feb 2010 17:12:07 +0000 http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/#comment-42099 This is the type of cooking I enjoy ... hearty, fragrant and complex. I did not have all the ingredients on hand but followed the recipe procedure for coating and browning the beef and basically for the rest. The changes I made were to add a variety of pre-soaked and slightly cooked beans (kidney, soldier and cattle) at the start and some honey and baked slowly at 275 degrees in a Le Creuset oval dutch oven. I added some dried apricots after 1 1/2 hours and then the raisins and dates after 2 1/2 hours; turned the heat down to 250 degrees and just let it go for about another hour and everything turned out great. I did not chop the raisins and basically just quartered the apricots and dates. For the Ras el Hanout I used everything listed except the chipotle taking Mike's advice to increase the same four he did. I would probably use more of everything the next time. I also did not have the fennel, cardamom, anise, habanero, parsley, cilantro or preserved lemon but cannot wait to include those the next time for what I know they will add. I also did not have any saffron but really cannot figure out what that expensive spice would add to this without being lost in the crowd. I will definitely be treating this at my next dinner party. This is the type of cooking I enjoy … hearty, fragrant and complex.
I did not have all the ingredients on hand but followed the recipe procedure for coating and browning the beef and basically for the rest. The changes I made were to add a variety of pre-soaked and slightly cooked beans (kidney, soldier and cattle) at the start and some honey and baked slowly at 275 degrees in a Le Creuset oval dutch oven. I added some dried apricots after 1 1/2 hours and then the raisins and dates after 2 1/2 hours; turned the heat down to 250 degrees and just let it go for about another hour and everything turned out great. I did not chop the raisins and basically just quartered the apricots and dates.
For the Ras el Hanout I used everything listed except the chipotle taking Mike’s advice to increase the same four he did. I would probably use more of everything the next time. I also did not have the fennel, cardamom, anise, habanero, parsley, cilantro or preserved lemon but cannot wait to include those the next time for what I know they will add. I also did not have any saffron but really cannot figure out what that expensive spice would add to this without being lost in the crowd.
I will definitely be treating this at my next dinner party.

]]> By: Bill http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/comment-page-1/#comment-30855 Bill Mon, 05 Oct 2009 01:41:24 +0000 http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/#comment-30855 I just did this in my pressure cooker and it is fantastic. The explosion of flavors is quite impressive. Basically, I adapted it by browning the meat, and sauteing the shallot, garlic and ginger. Deglazed with the wine, then added the rest of the ingredients - I used fresh tomatoes and upped the broth a bit - holding back the sweet potato and the chick peas. Cooked for 8 minutes. While it cooked, I sauteed the sweet potato in a bit of olive oil. After the 8 minutes, I quick released the cooker, added the sweet potato and chick peas, and cooked an additional 10 minutes with a natural release. I added a tbsp of cornstarch in 1/3 cup of water to thicken it. Wow!! I'm on my third helping. Since I'm in Santa Fe, the cook times are 20% longer than they would be at sea level. Oh, and I used local green chili instead of the habanero. I just did this in my pressure cooker and it is fantastic. The explosion of flavors is quite impressive.

Basically, I adapted it by browning the meat, and sauteing the shallot, garlic and ginger. Deglazed with the wine, then added the rest of the ingredients – I used fresh tomatoes and upped the broth a bit – holding back the sweet potato and the chick peas. Cooked for 8 minutes.

While it cooked, I sauteed the sweet potato in a bit of olive oil. After the 8 minutes, I quick released the cooker, added the sweet potato and chick peas, and cooked an additional 10 minutes with a natural release. I added a tbsp of cornstarch in 1/3 cup of water to thicken it. Wow!! I’m on my third helping.

Since I’m in Santa Fe, the cook times are 20% longer than they would be at sea level. Oh, and I used local green chili instead of the habanero.

]]> By: Pauline http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/comment-page-1/#comment-10470 Pauline Wed, 31 Dec 2008 09:24:56 +0000 http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/#comment-10470 That looks delicious! I have never tried Moroccan food, but would love to and also to cook it.....would be a challenge. :) How many servings does this recipe make? Pauline That looks delicious! I have never tried Moroccan food, but would love to and also to cook it…..would be a challenge. :)

How many servings does this recipe make?

Pauline

]]> By: arfi http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/comment-page-1/#comment-1676 arfi Thu, 22 May 2008 01:07:59 +0000 http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/#comment-1676 Mike, I'd love to sit there and enjoy the dish. Looks delicious! Mike, I’d love to sit there and enjoy the dish. Looks delicious!

]]> By: mike http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/comment-page-1/#comment-999 mike Wed, 19 Mar 2008 12:09:42 +0000 http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/#comment-999 Laurie -- thanks! Glad you enjoyed it :-) swirling -- thanks! I'm looking forward to finding more places to use them now that I have them as they really are something fun and different. Fish sounds like a good next place to turn. And thanks again for hosting BC! Laurie — thanks! Glad you enjoyed it :-)

swirling — thanks! I’m looking forward to finding more places to use them now that I have them as they really are something fun and different. Fish sounds like a good next place to turn. And thanks again for hosting BC!

]]> By: swirlingnotions http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/comment-page-1/#comment-992 swirlingnotions Tue, 18 Mar 2008 21:02:14 +0000 http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/#comment-992 This looks fantastic, Mike! And I'm so glad it initiated you into the world of preserved lemons. They're to die for. I love them chopped in pasta with really good olive oil, really good olive-oil poached or preserved tuna and some chopped olives. Yum . . . Thanks for joining the Braisy Chain again, Mike. The roundup is up! This looks fantastic, Mike! And I’m so glad it initiated you into the world of preserved lemons. They’re to die for. I love them chopped in pasta with really good olive oil, really good olive-oil poached or preserved tuna and some chopped olives. Yum . . .

Thanks for joining the Braisy Chain again, Mike. The roundup is up!

]]> By: Swirling Notions » The Last of the Braisy Chain Roundups http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/comment-page-1/#comment-991 Swirling Notions » The Last of the Braisy Chain Roundups Tue, 18 Mar 2008 20:56:28 +0000 http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/#comment-991 [...] Beef StewMike from Mike’s Table brings us a sublime-looking Moroccan Beef Stew with all the savory-sweet complexities that [...] [...] Beef StewMike from Mike’s Table brings us a sublime-looking Moroccan Beef Stew with all the savory-sweet complexities that [...]

]]> By: Laurie Constantino http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/comment-page-1/#comment-958 Laurie Constantino Sun, 16 Mar 2008 18:17:56 +0000 http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/#comment-958 This is absolutely wonderful Mike - I like every single thing about it. Thanks for a great recipe! This is absolutely wonderful Mike – I like every single thing about it. Thanks for a great recipe!

]]> By: mike http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/comment-page-1/#comment-937 mike Fri, 14 Mar 2008 20:15:56 +0000 http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/#comment-937 White -- I wish I could find currants, this is definitely the place for them. And thanks! katie -- haha, I do get a little into it. A trip to Morocco definitely sounds nice right about now...actually, a trip anywhere sounds nice! lol. Thanks! :-) White — I wish I could find currants, this is definitely the place for them. And thanks!

katie — haha, I do get a little into it. A trip to Morocco definitely sounds nice right about now…actually, a trip anywhere sounds nice! lol. Thanks! :-)

]]> By: Terry B http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/comment-page-1/#comment-935 Terry B Fri, 14 Mar 2008 14:53:12 +0000 http://mikes-table.themulligans.org/2008/03/09/moroccan-beef-stew/#comment-935 Mike---This sounds excellent! I had toyed with adding vegetables to my <a href="http://bluekitchen.wordpress.com/2008/02/13/warm-and-sunny-moroccan-braised-beef/" rel="nofollow">Moroccan braised beef</a> to turn it into a stew, but went with just the meat, golden raisins and spices instead. The chickpeas are a perfect choice here, of course. I've lately been looking for more ways to use them. Thanks for this one! Mike—This sounds excellent! I had toyed with adding vegetables to my Moroccan braised beef to turn it into a stew, but went with just the meat, golden raisins and spices instead. The chickpeas are a perfect choice here, of course. I’ve lately been looking for more ways to use them. Thanks for this one!

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