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.

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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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