READY IN: 2hrs 10mins
INGREDIENTS 2tablespoonsall-purpose flour 1 1⁄2 teaspoonskosher salt 1teaspoonground cumin 1teaspoonground coriander 1teaspoonground cinnamon 1teaspoonground turmeric 2lbsbeef stew meat 4tablespoonsolive oil, divided 1cupbutternut squash, chopped 1⁄2 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 1⁄4 cup chopped fresh mixed herbs (such as parsley, dill, oregano) 1teaspoonorange zest 2tablespoonsfresh orange juice 1⁄2 teaspoonkosher salt
DIRECTIONSCombine 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.
Source: Read Full Article