Saturday, January 19, 2013

Moroccan Stew

1 pound Stew Meat or meat of your choice--or leave it out all together and go vegetarian!
3 T Olive Oil
1 T Cumin
1 T Cinnamon
1 T Coriander
1 T Paprika
1 tsp Pepper
1-3 tsp Salt 
1 bunch fresh Thyme
4 Bay Leaves
6 cloves Garlic
1 T Red Pepper Flakes or 1 to 2 tsp of Cheyenne Pepper
1 large Onion
1 bunch of Celery
2 Zucchini
1 Butternut Squash
2 large Potatoes
3 bell peppers (use different colors)
1 large can of Crushed Tomatoes
1 quart Beef Broth
1 quart Vegetable Broth
1.5 C Lentils
2 cans Garbanzo Beans 
1 large bunch of Parsley
1 small cup of Plain Greek yogurt

Chop all veggies in large pieces. Chop parsley roughly, reserve a bit for garnish. Chop thyme and garlic roughly. In a large stock pot, brown your stew meat with salt and pepper and olive oil.  Remove to another bowl. Add dry spices to pot, stir until your house smells amazing (approximately 1 minute).  Add garlic, onion and celery and cook till onions are starting to become clear.  Add the rest of the veggies, thyme (you don't need to remove it from the stem, but don't forget to fish them out later), bay leaves (fish them out later, too) and crushed tomatoes.  Cook for a few minutes.  Add broth, stew meat and lentils.  Bring to boil and allow to cook for 15 minutes or until lentils are soft.  Reduce heat to simmer.  Add beans and parsley.  Cook for 10-15 more minutes until potatoes and squash are desired softness/firmness.  :) 

Garnish with large dollop of yogurt, sprinkling of parsley and a little paprika.  Serve with warm, crusty bread.

This makes a TON of stew...  The good news is, it only gets better as it sits.  

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