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Leeks
Moroccan stew
Author:
Les Cultures de chez nous
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Preparation
30
Baking
90
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
30 ml (2 tablespoons) of olive oil
750 gr (1½ tablespoon) of cubed beef, about 2,5 cm thick
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
125 ml (1/2 cup) of hulled barley
500 ml (2 cups) of all diced potatoes, celery root, carrots and turnip
540 ml (19 oz) of drained and rinsed canned chickpeas
15 ml (1 tablespoon) of paprika
15 ml (1 tablespoon) of honey
1 Bay leaf
1 bulb of garlic
15 ml (1 tablespoon) of cumin
1 stick of cinnamon
2 liters (8 cups) of beef broth reduced in sodium
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Moroccan stew
From
Sep 10
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Jan 01
Preparation
Heat oven at 350 °F (180 ºC).
In a large cocotte, heat oil at high medium heat and roast beef from all sides. Remove meat and set in a plate.
In the same cocotte, add in succesive layers diced beef, les Cultures de chez nous sliced leeks, barley, potatoes, celery root, carrots, turnip and chickpeas. Add paprika, cumin, honey, bay leaf, cinnamon stick and garlic bulb.
Pour beef broth to cover all ingredients. bring to a boil at high heat.
Remove from fire, cover and oven bake for about 1 h 30.
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