Beef Stew with Moroccan Roasted Root Vegetables

This recipe is amazing. It takes some time. Agreed, but it is warm and inviting and will fill your mouth and body with abundant goodness. It is from Rebecca Katz book One Bite at a Time. I got it from my master class in Micronutrients. 
Yields 6 to 8 servings


Meat Ingredients
1¾ pounds boneless beef chuck (or stew meat), trimmed of fat and cut into bite‐size pieces 4 tablespoons olive oil 2 cups chopped yellow onions 3 cloves garlic, chopped ¼ teaspoon cinnamon ¼ teaspoon allspice ¼ teaspoon cumin ¼ teaspoon coriander ¼ teaspoon grated nutmeg 1/8 teaspoon sea salt ½ cup red or white wine for de‐glazing (if you have some open, stock or water if you don’t) 6 to 8 cups of Magic Mineral Broth (This is another recipe from my class. You make it up, store it in small containers in the freezer and pull it our when needed.) If you do not have Magic Mineral Broth made, you may use a good quality organic commercial broth. The receipe for Magic Mineral Broth is also on this website. 1 (14‐ounce can) Muir Glenn diced tomatoes with their juice.


Vegetable Ingredients
1/8 teaspoon cinnamon 1/8 teaspoon allspice 1/8 teaspoon cumin 1/8 teaspoon coriander 1/8 teaspoon grated nutmeg ½ teaspoon sea salt 1/8 teaspoon red chili pepper flakes 2 tablespoons olive oil 1 turnip, cut into bite size pieces 2 Yellow Fin or Yukon Gold potatoes peeled, cut into bite size chunks 1 sweet potato, cut into bite size chunks 2 parsnips, peeled and cut into bite size chunks 1 rutabaga, peeled and cut into bite size chunks.


Meat Procedure
In a large Dutch oven, or heavy duty stew pot, heat olive oil over medium‐high heat. Brown the meat on all sides, turning with a pair of long handled tongs, about eight minutes. Be sure not to “crowd” the meat so that it will brown evenly and you will get nice brown bits on the bottom of the pan.
Add the onion (you may need a little more oil) and a pinch of salt. Cook until soft and yummy looking, scraping the bottom of the pot. Add garlic and sauté for 30 seconds.
Return the meat to the pan. Add cinnamon, allspice, cumin, coriander, nutmeg and another pinch of salt. Stir to coat the beef and onions with the spices.
Deglaze with wine, the liquid should reduce by half, add tomatoes and just enough broth to cover the meat, bring to a boil, decrease heat to very very, very, low, cover and simmer until meat is tender, about 2 hours. Remove the cover for the last 30 minutes. You know when the meat is ready when you stick a fork in and it comes out easily.


Vegetable Procedure
Preheat oven to 425° F
2 sheet pans lined with parchment paper
In a small bowl, combine cinnamon, allspice, cumin, coriander, nutmeg, salt and red chili pepper flakes with olive oil, whisk until blended. In a large bowl add vegetables. Pour olive oil mixture over the vegetables and toss until all ingredients are well coated. Lay the root vegetables in a single layer (don’t over crowd) on the sheet pans, roast 20 minutes. Vegetables will still be a bit firm at this point.
When the meat is very tender, add the roasted vegetables to the stew. Cover and cook about 15 minutes more until everything is tender.

If you prefer, the meat can be braised and kept in the refrigerator for a day. Reheat the meat slowly; add your roasted vegetables to finish the stew.
This dish can be frozen and again slowly re‐heated.

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