• 2 pounds Beef, cubed
  • Adam’s Reserve Peppercorn & Garlic Rub
  • 4 tablespoons Olive Oil
  • 1 cup each: Onion, Celery and Carrot, diced and chopped
  • 1 container Central Market Organics Chicken Broth
  • 1 can Fire Roasted Tomatoes with Garlic
  • 1 can Kidney Beans
  • 1 jar Green Valley Ranch Moroccan Sauce


 

 

 

 

 

 

 

Place Olive Oil in Dutch oven or heavy pot over medium high heat, season Beef with Peppercorn & Garlic Rub and add to hot oil, brown all sides

When browned, add Chopped Vegetables and sauté for 10 minutes

 

 

 

 

 

 

Stir in broth, tomatoes, beans and Moroccan Sauce, bring to a boil, reduce heat and simmer over medium high heat for 30 – 45 minutes, stirring occasionally

 

 

 

 

 

 

Serve with crusty bread

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Comments
  1. Jennifer says:

    My goodness, that looks so good! We recently purchased a tajine, and I think it would be great to use it with this recipe. Unfortunately, our grocery stores in St. Louis don’t carry the same products, but maybe I could improvise.

  2. belocchio says:

    Follow me to the Kasbah. I’m whipping out my tagine and cooking up this exotic Moroccan beef stew. We don’t need knives or forks. Just lots of crusty bread – going rather native. Virginia

  3. Eleenie says:

    Looks delicious! 🙂

  4. I just realuzed that I have not been following your blog here! that is my loss for sure!
    I love Morrocan flavors and this stew is calling to me

    • Hello Sawsan! Welcome! As you know these recipes are made with products from my grocery chain. They will not nearly match your culinary creations; however, I am glad you are here and perhaps you can give me some pointers. You always give me inspiration.

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