Moroccan-inspired beef stew with chickpeas
Brian Lagerstrom · ♥ 33.7K likes · 1.1M views · 20 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb ground beef
Brown and break down the pound of ground beef.
Chili crisp and peanut butter sauce
- 225 g onion
- 20 g garlic
Add the diced onion and pressed garlic and saute with the beef four to five minutes over medium heat, not high, or the beef dries out and the garlic burns.
- 15 g all-purpose flour
- 20 g Ras Al Hanout spice blend
- 15 g smoked paprika
- 3 g turmeric
- 3 g cumin
- 3 g coriander
- 1 g ground clove
- 2 g cinnamon
- cayenne pepper
Add the flour and the ras al hanout and fry the spices about 60 seconds, until they go from raw and separate to cooked and unified.
- 35 g tomato paste
- 15 g better than bouillon beef base
- 400 g beef stock
Add the tomato paste, the beef base and the beef stock, bring to a simmer and reduce about 10 minutes until it grips the meat like a thin gravy.
- 1 can chickpeas
- brown sugar
Add the drained chickpeas and cook down another two minutes, then add the brown sugar.
Chickpeas, couscous and thinned yogurt
- Greek yogurt
Serve over buttered Moroccan couscous, drizzle with thinned Greek yogurt and top with more chopped cilantro.