Moroccan Surf And Turf Stew Recipe

Name: Moroccan Surf And Turf Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 pound Shrimp, Peeled And Deveined With The Tails Removed; 1 pound Beef Cubes; 1 whole Onion, Peeled And Thinly Sliced; 2 whole Sweet Potatoes, Gently Scrubbed And Cut Into Large Dice; 2 whole Carrots, Peeled And Cut Into Thick Rounds; 1 can (28 Oz. Size) Chickpeas, Drained; 1 teaspoon Ras El Hanout Moroccan Spice Blend; 1/2 teaspoons Coriander; 1/2 teaspoons Turmeric; 1/2 teaspoons Smoked Paprika; 2 pinches Salt; 1 pinch Crushed Red Pepper; 2 Tablespoons Tomato Paste; 1 Tablespoon Quinoa Flour; 1 dash Worcestershire Sauce; 1 cup Red Wine; 3 cups Beef Stock; 2 cups Homemade Shrimp Stock (see Related Link Or My TastyKitchen Recipe Box); 1 can (28 Oz. Size) Diced Tomatoes; 2 whole Bay Leaves; 1 sprig Fresh Rosemary Leaves, Removed From Stem And Finely Chopped For Garnish

Servings: persons

1 Tablespoon Olive Oil
1 pound Shrimp, Peeled And Deveined With The Tails Removed
1 pound Beef Cubes
1 whole Onion, Peeled And Thinly Sliced
2 whole Sweet Potatoes, Gently Scrubbed And Cut Into Large Dice
2 whole Carrots, Peeled And Cut Into Thick Rounds
1 can (28 Oz. Size) Chickpeas, Drained
1 teaspoon Ras El Hanout Moroccan Spice Blend
1/2 teaspoons Coriander
1/2 teaspoons Turmeric
1/2 teaspoons Smoked Paprika
2 pinches Salt
1 pinch Crushed Red Pepper
2 Tablespoons Tomato Paste
1 Tablespoon Quinoa Flour
1 dash Worcestershire Sauce
1 cup Red Wine
3 cups Beef Stock
2 cups Homemade Shrimp Stock (see Related Link Or My TastyKitchen Recipe Box)
1 can (28 Oz. Size) Diced Tomatoes
2 whole Bay Leaves
1 sprig Fresh Rosemary Leaves, Removed From Stem And Finely Chopped For Garnish

1
1. In a large Dutch oven, heat the olive oil over medium high heat. Sear the shrimp until they are pink on both sides for about 2-3 minutes. Remove them to a plate and set them aside. Add the beef cubes to the same pot and let them get perfectly browned on all sides, about 5 minutes. Remove them to the same plate as the shrimp.
2
2. The sliced onion, sweet potatoes, carrots and chickpeas go in next to start to soften for about 2 minutes while stirring them together. This is where the layers of the stew start to come together. Pour the beef and shrimp back into the pan and add the ras el hanout, coriander, turmeric, smoked paprika, salt, crushed red pepper, tomato paste, quinoa flour and Worcestershire sauce. Stir everything together thoroughly while the tomato paste and flour cook off for a minute.
3
3. Deglaze the pot with the red wine and allow it to cook off for about 3 minutes. Then add in the beef stock, shrimp stock, diced tomatoes and bay leaves. Bring the stew to a boil, then reduce it to a simmer and let it simmer for 2 hours. When it is done just ladle it into bowls, top with the chopped rosemary and serve immediately with crusty bread!

862

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 pound Shrimp, Peeled And Deveined With The Tails Removed, 1 pound Beef Cubes, 1 whole Onion, Peeled And Thinly Sliced, and more.

Yes, Moroccan Surf And Turf Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Surf And Turf Stew

How did you like this recipe?

Frequently Asked Questions