Moroccan stew
Moroccan stew

Preparation time 30 minutes

Total time: 1 hour

Ingredients

  1. 540 mL (19 oz.) tinned chick peas, drained and rinsed
  2. 500 mL (2 cups) cubed potatoes
  3. 500 mL (2 cups) cubed celery roots
  4. 500 mL (2 cups) cubed turnips
  5. 500 mL (2 cups) cubed carrots
  6. 125 mL (1/2 cup) hulled barley
  7. 2 leeks, trimmed and sliced in rings
  8. 750 g (1 1/2 lb.) 2.5 cm (1-inch) thick beef cubes
  9. 30 mL (2 tbsp.) olive oil
  10. 15 mL (1 tbsp.) paprika
  11. 15 mL (1 tbsp.) ground cumin
  12. 15 mL (1 tbsp.) honey
  13. 1 bay leaf
  14. 1 cinnamon stick
  15. 1 garlic bulb

Directions

  1. Preheat oven to 180°C (350°F).
  2. In a large heavy-bottom pot, heat oil over medium-high heat and sear beef cubes on all sides. Transfer meat to a plate.
  3. Add leeks to the pot, and sauté for about 5 minutes, or until lightly golden. Place beef cubes, barley, potatoes, celery roots, carrots, turnips and chick peas in successive layers in the pot.
  4. Add paprika, cumin, honey, bay leaf, cinnamon stick and garlic bulb. Pour beef stock over top to cover all ingredients and bring to a boil over high heat.
  5. Remove pot from heat; cover and place in the oven for about 1 hour and 30 minutes, or until meat is tender and barley and vegetables are cooked.

Description: This stew is inspired by the Moroccan cholent or dafina, a traditional Jewish dish that was prepared Friday and cooked 12 to 20 hours for the Sabbath. For a vegetarian version, omit beef cubes and place whole raw eggs (in the shells) directly in the pot.

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