Moroccan Beef Stew
4 garlic cloves, sliced
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 tsp. ground tumeric
1 tbsp. paprika (I used smoked paprika)
1 tsp. cayenne
1 tsp. dried mint
1 tsp. ground black pepper
2 tsp. sea salt
1 tsp. ginger (ground or fresh in tube)
1 - 14. oz diced tomatoes
1 1/2 c. water
1 boneless chuck roast - 4-6 lbs.
1 - 14 oz. can chickpeas
1 lb carrots, peeled & cut into chunks
butternut squash, peeled & cut into chunks
2 cups couscous
1/4 cup honey
In a 5-6 qt. Dutch oven toss onions, garlic and all the spices together with the tomatoes and water - stir to combine. Place roast in with mixture and cook covered on simmer for 3 hours.
Remove lid and use a fork to test the done-ness by placing fork into roast and twisting - meat should easily pull away. If not, place cover back on and simmer for another half hour - then test again. Once meat is done, remove from Dutch oven and place onto plate and tent with foil to allow to rest.
Add chickpeas, carrots, squash and honey to pot and place pot onto stovetop to cook uncovered for 15-20 minutes, until vegetables are fork tender. Remove from heat and season with salt and pepper to taste. Take roast and pull into large chunks, placing it back into pot to marry with sauce and vegetables. Set aside.
Prepare couscous according to directions. When done, mound into large, shallow serving bowl or platter. Spoon meat and vegetables on top followed by some of the liquid. Place remaining liquid into a pitcher and serve alongside to pour over individual servings.