Adapted from a lamb recipe in THE SILVER PALATE GOOD TIMES COOKBOOK by Julee Rosso and Sheila Lukins, this exotic, deeply flavoured beef stew is reminiscent of Morocco.
Start this stew early to allow for marinating. First, soak ½ a cup of raisins in ½ a cup of dry sherry. Cut 1 to 1.5kg (2 to 3 lbs) of stewing beef into chunks and put them in a bowl with 1 cup of fresh orange juice and 4 minced cloves of garlic. Marinate at room temperature for at least 2 hours. When you’re ready to cook, drain the beef and reserve the marinade. Heat 2 tablespoons of olive oil in a dutch oven or heavy pot with a lid. Briefly brown the beef in batches and remove to a plate. To the pot add 1 chopped onion and sauté for 5 minutes. Add 1 teaspoon of saffron threads,2 teaspoons of ground coriander, 2 teaspoons of dried thyme, 1½ teaspoons of ground cumin and ½ a cup of pine nuts and cook for 5 minutes more. Add 1 tablespoon of all purpose flour and cook for 1 minute. Now add the soaked raisins and sherry, the reserved marinade and ½ a cup of red wine. Season with salt and freshly ground black pepper. Return the beef to the pot and add 3 peeled and chopped tomatoes and ½ a cup of pitted kalamata olives. Cover and simmer for 1¼ hours. Meanwhile, thinly slice 1 lemon and lay the slices in a shallow bowl. Lightly sprinkle with salt and cover with boiling water. Let stand for 10 minutes then drain and set aside. When the meat is tender, remove the meat and solids to a bowl and reduce the sauce over medium / high heat. When the sauce is the desired consistency, add 2 tablespoons of fresh lemon juice and 3 tablespoons of sherry. Return the beef and solids to the sauce to reheat. Garnish with the lemon slices and serve with couscous.
michelle picker cooks 