Moroccan Beef with Couscous

1 ½ pounds beef boneless chuck, tip or round roast cut into 1” cubes

1 cup beef stock

1/3 cup chopped fresh or 2 tablespoons dried coriander leaves

1/3 cup chopped fresh or 2 tablespoons parsley

1 tablespoon olive oil

1 teaspoon ground ginger

½ teaspoon salt

¼ teaspoon pepper

1/8 teaspoon ground red pepper (cayenne)

6 cloves garlic, minced

3 large slices lemon, cut in half

2 large tomatoes, seeded and coarsely chopped

1 large onion, chopped

1 box couscous


Heat oven to 325F.  Mix all ingredients, except couscous, in ungreased 3-quart casserole.  Cover and bake 2 to 2 ½ hours or until beef is very tender.  Serve over hot couscous prepared according to package directions.


About Amy Caldwell

Home Work. It is probably the most important work we do. The time and energy investing in our homes can make a world of difference and a difference in our world. Juggling work, kids, groceries, church, husband, dinner, and cleaning may be a feat worthy of head-lining the circus, but as long as I have coffee, it's all good.
This entry was posted in Main Dish - Beef, Recipes. Bookmark the permalink.

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