READY IN: 2hrs 10mins

INGREDIENTS

  • 2tablespoonsall-purpose flour
  • 1 12 teaspoonskosher salt
  • 1teaspoonground cumin
  • 1teaspoonground coriander
  • 1teaspoonground cinnamon
  • 1teaspoonground turmeric
  • 2lbsbeef stew meat
  • 4tablespoonsolive oil, divided
  • 1cupbutternut squash, chopped
  • 12 red onion, chopped
  • 2garlic cloves, smashed
  • 2cupsbeef stock
  • 1 (14 1/2ounce) can diced tomatoes
  • 1tablespoonsherry wine vinegar
  • 1bay leaf
  • 4cupscooked yellow rice
  • HERB YOGURT
  • 1cup whole milk Greek yogurt
  • 14 cup chopped fresh mixed herbs (such as parsley, dill, oregano)
  • 1teaspoonorange zest
  • 2tablespoonsfresh orange juice
  • 12 teaspoonkosher salt
  • DIRECTIONS

  • Combine flour, salt, cumin, coriander, cinnamon, and turmeric in a small bowl. Rub spice mixture on all sides of stew meat.
  • Heat 2 tablespoons of the oil in a Dutch oven over medium-high. Cook half of the meat, stirring occasionally, until browned, about 5 minutes. Transfer to a plate. Repeat with remaining oil and meat.
  • Add squash, onion, and garlic to Dutch oven over medium, and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in stock, tomatoes, vinegar, and bay leaf; bring to a simmer, scraping up any browned bits from bottom of Dutch oven. Add stew meat; cover and cook, stirring occasionally until tender, about 1 hour and 20 minutes.
  • Combine all Herb Yogurt ingredients in a bowl, and stir well. Serve Moroccan Beef Daube over rice; top with Herb Yogurt.
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