Moroccan Ground Beef Stew

May 15

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Moroccan Ground Beef Stew

∙450g (1lb) ground beef

∙225g (1½c) onion, diced

∙20g (4-5 cloves) garlic, pressed

∙15g (2T) flour (AP or GF)

∙20g (4t) ras el hanout (see below for recipe)

∙1g (¼t) cinnamon

∙35g (2½T) tomato paste

∙15g (1T) beef bouillon (paste or powder)

∙400g (1 2/3c) beef stock

∙240g (1 can) chickpeas, drained

∙5–10g (1–2t) brown sugar

∙10g (¼c) chopped cilantro

Ras El Hanout:

15g smoked paprika

3g turmeric

3g cumin

3g coriander

1g ground clove

2g cinnamon

pinch cayenne

Instructions:

1 Brown and crumble beef. Add onion + garlic. Sauté 4–5 min.

2 Add flour & spices. Stir 1 min.

3 Add tomato paste, BTB, stock. Simmer 10 min to thicken.

4 Add chickpeas + brown sugar. Simmer 2 min.

5 Stir in cilantro. Serve w/ couscous + thinned yogurt w/ lemon.

Buttered couscous:

∙1c couscous

∙1c water

∙1/4tsp salt

∙3t butter

Boil water, add salt, butter. Stir in couscous, remove from heat, cover, let sit 5min.

Healthy Meal Prep That Actually Tastes Good