I am not sure which I am more happy about, this stew or the Pier 1 plate that I found at a thrift store for $1. I really love a bargain, but I also love a quick, delicious meal that is good for me, too!
My mom was given this recipe back in the 1980s. I don’t know whether it is authentically Moroccan. However, the mix of spices in it gives it an exotic taste. You can substitute the beef for chicken, lamb or pork, or none at all. If you want to go the purely veggie route, just increase the amount of chickpeas.
My husband is not big on sweet, sour or oddly spiced main dishes. He grew up in a strictly meat and potatoes kind of house and he has done his darnedest over the last 24 years to get me to bland out our food (if you haven’t noticed, it has not worked….at all). However, when he took a bite of this dish, he liked it a lot. Everything was subtle enough that he ate it all with enthusiasm. telling me that I could definitely make this dish again. I served it with rice, but it could stand alone in a bowl or go over noodles, quinoa, or any other grain.
1. Info for Moroccan Stew
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Moroccan Stew
- 1 pound meat, cubed
- 2 onion, chopped
- 3 Tbsp olive oil
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 6 ounce can unsweetened pineapple juice
- 1 14.5 ounce can tomato sauce
- 1 tsp allspice
- 1 tsp garlic powder
- 1 tsp curry powder
- 1½ tsp salt
- 1 tsp basil
- In a large skillet, soften the onions in the olive oil.
- Add the meat and cook until mostly done.
- Add the carrots, celery, chickpeas, raisins and peanuts.
- Cook on medium, stirring occasionally until the vegetables are crisp-tender.
- Add the remaining ingredients, stirring to combine.
- Cover, reduce the heat to medium low and simmer for 20 minutes.
- Serve over cooked rice or by itself.