Moroccan Beef

Moroccan Beef
Servings: 6 Prep 20 mins Cook 12 mins Bake 350°F 2 hrs


  • 1 3/4 pounds beef round, cut into 1 1/2-inch cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, peeled and sliced
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground ginger
  • 2 cinnamon sticks
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1/2 pound green beans, cut into 1-inch pieces
  • 2 cups shredded carrots
  • 3 cups cooked whole-wheat couscous

Make It

1. Heat oven to 350 degrees F.

2. Season beef with 1/8 teaspoon each of the salt and pepper. Heat 1 tablespoon oil in a large flame-proof covered casserole over medium-high heat. Brown beef for 3 minutes, turn and brown for 3 additional minutes. Remove to a plate and reserve. Add remaining tablespoon oil and the onion and cook for 3 minutes. Stir in cumin, ginger, cinnamon, tomatoes, broth and remaining 1/8 teaspoon each salt and pepper. Bring to a simmer over high heat and stir in the beef and any accumulated juices. With a wooden spoon, scrape up any browned bits from the bottom of the casserole. Cover and bake at 350 degrees F for 1-1/2 hours.

3. Meanwhile, bring a medium-size pot of water to a boil. Add green beans and cook 3 minutes, until crisp-tender. Drain and rinse in cold water. Set aside.

4. After 1-1/2 hours, stir the green beans and shredded carrots into the casserole. Cover and bake an additional 30 minutes.

5. Serve with couscous.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 516, Fat, total (g): 23, chol. (mg): 82, sat. fat (g): 7, carb. (g): 43, fiber (g): 8, pro. (g): 35, sodium (mg): 641, Percent Daily Values are based on a 2,000 calorie diet.