Dreary Days & My Moroccan Beef Stew
This weekend Toronto had a little bit of a dreary rainy day, and for me that called for curling up with a book, and some comfort food. The thing is my intolerances often keep me from being able to enjoy lots of classics but in typical Angie style, I refuse to be restricted -- especially when it comes to food.
I received my first ever box from TruLocal this past week and it was perfect timing! Locally sourced meat delivered right to your door, no hassle, no fuss. Individually packaged, from the butcher to your freezer. As I began scanning through the neatly vacuum packed items, I started brainstorming about what I could make to satisfy my cozy cravings. Once I spotted their locally sourced grass fed beef I knew I had to whip up some sort of soothing stew. Use code HEALTHYFITTSTRONG25 to save $25 on your own individual TruLocal box!
- 3 sprays of avocado oil
- 500 g TruLocal grass fed beef, cut into cubes
- 1 medium onion, finely chopped
- 4 cloves garlic, crushed
- ½ teaspoon each ground ginger, cinnamon, nutmeg and turmeric
- ½ teaspoon pink Himalayan salt
- ¼ teaspoon black pepper
- ½ cup chopped dried apricots
- 2 medium sweet potatoes, peeled and cut into 2.5 cm chunks
- 3 cups bone broth
- 1 can chickpeas, drained and rinsed
- Heat avocado oil spray in a large non-stick saucepan over medium-high heat. Cook beef in batches, browning meat on all sides, 3 to 4 minutes per batch. Transfer the meat to a plate as it browns. Add onion to saucepan. Cook until softened, about 5 minutes. Add a spoonful of water, if needed, to prevent sticking.
- Add garlic, ginger, cinnamon, nutmeg, turmeric, salt and pepper. Cook 1 minute. Add the apricots, Carrots, sweet potato, reserved beef and the stock. Cover and simmer until meat is very tender, about 1 hour 30 minutes.
- Stir in chickpeas. Heat through. Enjoy!
Feel free to ask any questions below, or let me know if you've try TruLocal out for yourself!
-- Angie xo