Leeks

Moroccan stew

Name: Moroccan stew
Prep time: 2 h
Cook time: 1 h 30 min
Yield: 8
Cuisine: Plats principaux
Ingredients: 30 ml (2 tablespoons) of olive oil; 680 g (1 1/2 pounds) of cubed beef, about 2.5 cm thick (1 inch); 1 package of 250 g (4 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 garlic bulb; 15 ml (1 tablespoon) of cumin; 1 stick of cinnamon; 2 litres (8 cups) of beef broth reduced in sodium

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Author: Les Cultures de chez nous

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Preparation 30

Baking 90

Portions 8

Freezing No

Budget

Ingredients Preparation

Ingredients

30 ml (2 tablespoons) of olive oil
680 g (1 1/2 pounds) of cubed beef, about 2.5 cm thick (1 inch)
1 package of 250 g (4 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 garlic bulb
15 ml (1 tablespoon) of cumin
1 stick of cinnamon
2 litres (8 cups) of beef broth reduced in sodium

Preparation

Side-by-side mode

Heat oven at 350°F (180°C).
In a large cocotte, heat oil at high medium heat and roast beef from all sides. Remove the meat and set it on a plate.
In the same cocotte, add successive layers of 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 heating, cover, and oven bake for about 1 hour 30 minutes.