Moroccan Stew

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Prep Time

30 min

Cook Time

1.5 hours

Total Time

Approx 2 hours

Category

Dinner

Ingredients (please include quantities/weights)

• 3/4 tsp cinnamon
• 1 tsp salt
• 2 lbs lamb or beef stew meat, cubed
• 2 TBSP cooking fat or oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2-inch piece of ginger, minced
• 2 TBSP minced fresh rosemary
• 1 TBSP apple cider vinegar
• 1 cup bone broth
• 4 cups chopped carrots
• 1 sweet potato, peeled and cubed (about 2.5 cups)
• 5 dates, pitted and minced
• 2 small blood oranges, zested and juiced (about 1/3 cup juice. Reserve 1 teaspoon of zest)
• 1/4 cups chopped cilantro for garnish

Instructions/Steps

1. In a small bowl, combine the cinnamon and sea salt, and use it to coat the stew meat
2. Heat the cooking fat in a heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, brown the meat. Remove the meat from the pot and set aside. Add the onion and cook for 5 minutes, stirring. Next add the garlic, ginger, and rosemary and cook until fragrant, another couple minutes.
3. Add the vinegar, bone broth, carrots, sweet potato, dates, and blood-orange juice and to the pot, as well as the meat. Bring to a boil, then set heat to low and gently simmer for about 1.5 hours, until meat and veggies are tender.
4. Sir in the orange zest. Garnish with cilantro and serve.

Preparation Tips / Special Notes

4 hearty servings

PALEO / AIP friendly!

Any red meat will work; high-quality/grass-fed and nicely marbled stew meat makes this recipe amazing.

Regular oranges will work in place of blood oranges.

Moroccan stew is delicious on its own or over a bed of couscous (not Paleo/AIP).

This recipe is my adaptation of Moroccan Lamb Stew found in the Autoimmune Paleo Cookbook by Mickey Trescott.

Enjoy!