Moroccan beef stew
If you are making this dish for Shabbat or Chag, skip the oven step and place it on the hotplate or in a crockpot on low for 24 hours before you are eating it. This is Moroccan inspired, but instead of using cumin I use garam masala.
Course: Main Dish
Cuisine: Meat
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Prepare a large low pot on high heat. Sprinkle the meat with salt and pepper. Add olive oil to pot and get hot. Add meat, trying not to overlap too much and sear for 5 minutes per side.
  2. Add the rest of the ingredients and mix well. Add 2 cups of water, cover and place in the oven for 4 hours. Add additional salt to taste.
  3. Remove and serve with fresh herbs and freshly squeezed lemon
Notes & Tips:

If you are going to a butcher, any cut of meat that can be slow cooked works for this recipe. The better the cut, the tastier it is but depends on your budget. If you live in Israel you can ask for #2, #4, or #5 or any stew meat.