I have been seriously procrastinating. Here’s the thing. I am kinda doing this education thing called a Masters. A Masters in Counselling Psychology to be exact. This “Masters”, as they call it, involves all sorts of crazy business. Internship, project (perhaps a thesis…more on that later), coursework and brain expansion. Well, the only brain expansion I have been doing is on Netflix. Let me tell you, the area in my brain that focuses on food…wait, I think that is my entire brain. Anyways! The point being, I have been watching Gordon Ramsey’s Best Restaurant. Have you watched it? Do you have time to be sucked into the black vortex known as Netflix? No? Well maybe you should try Orange is the New Black. That is the gateway drug of Netflix.
So why am I telling you this? Because this recipe has been inspired by the show! Some of my favourite flavours come from North Africa. All the rich, aromatic spices and the tender slowly stewed meats, the fruits and the sweet and savoury combinations. I think I should have a second dinner come to think of it.
So I made this on a whim and let me tell you, it turned out amazing. I was actually a little surprised myself. Sometimes things just work out. Now this Masters on the other hand…
North African Beef Stew
2 tbsp of avocado oil
2 lbs of grassfed beef stewing meat, room temperature
¼ cup of arrowroot powder
1 half of a large sweet onion
2 galric cloves, smashed
3 carrots, chopped
3 small yams, chopped
1 red pepper, chopped
1, 14 oz. can of diced tomatoes
1 tsp of cumin
1 tsp of smoked paprika
½ tsp of ground coriander seed
½ tsp of cinnamon
¼ tsp of nutmeg
¼ tsp of red pepper flakes
1 tsp of sea salt
fresh ground pepper
4 cups of bone broth
¼ cup of flat leaf parsley, chopped
1 cup of chopped dried apricots
½ cup of coconut milk
- Toss the beef in the arrowroot powder with some salt and pepper
- Heat the oil over medium heat in a dutch over and add the beef. Sear on all sides and remove to a plate.
- Add the onions and garlic to the pot, stir and cook for 5-7 minutes until they have softened.
- Add the spices and stir for 1-2 minutes, until fragrant
- Pour in 1 cup of the bone broth. Scrape all the browned meat off the bottom while the broth reduces.
- Add in the yams, carrots, pepper ad diced tomatoes. Stir to coat all the veggies and then add the beef.
- Pour in the remainder of the stock. Bring to a boil and then reduce down to low heat. Simmer for 2 hours.
- In the last hour, add in the parsley and apricots.
- When stew is finished, stir in the coconut milk
- NOM that business down!