Food and Wine's Moroccan Style Beef Stew with Noodles Recipe

This is without a doubt the BEST beef pot roast I have ever made. The meat was SO tender and flavorful!

pinch saffron threads
canola or olive oil
1 small beef pot roast, cut into chunks
1/2 red onion, sliced thinly
2 cinnamon sticks
1 1/2 t ground ginger
1 1/2 t ground turmeric
1/2 t ground cinnamon
salt and pepper to taste
1/2 cup fresh cilantro leaves, or to taste
hot cooked buttered egg noodles
toasted almond pieces

In a small frying pan over medium high heat, toast the saffron til fragrant, about 10 seconds. Set aside to cool. Crumble the saffron threads and cover with 2 T of water.

Meanwhile, heat a large Dutch oven with a little oil over medium high heat. Add the beef and brown well. Stir in onion, cinnamon sticks, ginger, turmeric ground cinnamon and salt and pepper. Cook about 5 minutes.

Stir in cilantro, reserved saffron mixture and 2 cups of water; bring to a simmer. Cover and cook over low heat til beef is tender, about 1 1/2-2 hours, stirring occasionally.

Discard cinnamon sticks.

I served the beef over the noodles and garnished with the almonds.


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