Couscous with Rutabaga and Beef Stew PT40M https://img4.recipesrun.com/201907/2019/1113/9e/6/233327/300x200x50.jpg 4 servings Ingredients: ⅔ cup whole-wheat couscous 1 cup water 3 cups reduced-sodium beef broth 2 tbsp. all-purpose flour ⅛ tsp. cayenne pepper (optional) ½ tsp. ground coriander ½ tsp. ground turmeric ½ tsp. ground cinnamon 2 tbsp. tomato paste 1 medium onion, chopped 1 pound rutabaga (about ½ medium), cut into ½-inch cubes 2 tbsp. extra-virgin olive oil, divided ½ tsp. freshly ground pepper ½ tsp. salt, divided 1 pound sirloin or strip steak, trimmed and cut into 1-inch cubes

Couscous with Rutabaga and Beef Stew

By Ellie

4 Person
40 Minutes
391 Calories
In this riff on North African tradition, couscous is served as the base for a beef and rutabaga stew that's made with an intoxicating blend of cinnamon, turmeric, coriander and cayenne (optional if you don't like it spicy). Garnish with fresh parsley or cilantro and serve with sliced cucumber.

Ingredients

  • ⅔ cup whole-wheat couscous

  • 1 cup water

  • 3 cups reduced-sodium beef broth

  • 2 tbsp. all-purpose flour

  • ⅛ tsp. cayenne pepper (optional)

  • ½ tsp. ground coriander

  • ½ tsp. ground turmeric

  • ½ tsp. ground cinnamon

  • 2 tbsp. tomato paste

  • 1 medium onion, chopped

  • 1 pound rutabaga (about ½ medium), cut into ½-inch cubes

  • 2 tbsp. extra-virgin olive oil, divided

  • ½ tsp. freshly ground pepper

  • ½ tsp. salt, divided

  • 1 pound sirloin or strip steak, trimmed and cut into 1-inch cubes

Method

  • 01
    Sprinkle steak with ¼ teaspoon salt and pepper. Heat 1 tablespoon oil in a large saucepan over medium heat. Add the steak and cook, stirring frequently, until no longer pink on the outside, about 4 minutes. Transfer to a plate.
  • 02
    Add the remaining 1 tablespoon oil to the pan over medium heat. Add rutabaga, onion, tomato paste, cinnamon, turmeric, coriander, cayenne (if using) and the remaining ¼ teaspoon salt; cook, stirring occasionally, until the onion begins to soften, about 4 minutes. Add flour and cook, stirring, 1 minute more. Add broth and bring to a boil over medium-high heat, scraping up any brown bits from the bottom of the pan. Cook, stirring occasionally, until the rutabaga is tender and the stew is thickened, 10 to 14 minutes.
  • 03
    Meanwhile, bring 1 cup water to a boil in a small saucepan over medium-high heat. Add couscous, cover and remove from the heat. Let stand for 5 minutes.
  • 04
    When the rutabaga is tender, return the steak to the stew, along with any accumulated juice from the plate. Reduce the heat to medium and cook until the steak is cooked through, about 2 minutes more.
  • 05
    To serve, fluff the couscous with a fork and divide among 4 shallow bowls. Top with equal portions of the stew.

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Couscous with Rutabaga and Beef Stew

In this riff on North African tradition, couscous is served as the base for a beef and rutabaga stew that's made with an intoxicating blend of cinnamon, turmeric, coriander and cayenne (optional if you don't like it spicy). Garnish with fresh parsley or cilantro and serve with sliced cucumber.
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 391 Kcal
  • Prep Time 20 Mins
  • Cook Time 20 Mins
  • Total Time 40 Mins
02 Ingredients
⅔ cup whole-wheat couscous
1 cup water
3 cups reduced-sodium beef broth
2 tbsp. all-purpose flour
⅛ tsp. cayenne pepper (optional)
½ tsp. ground coriander
½ tsp. ground turmeric
½ tsp. ground cinnamon
2 tbsp. tomato paste
1 medium onion, chopped
1 pound rutabaga (about ½ medium), cut into ½-inch cubes
2 tbsp. extra-virgin olive oil, divided
½ tsp. freshly ground pepper
½ tsp. salt, divided
1 pound sirloin or strip steak, trimmed and cut into 1-inch cubes
03 Method
Step 1
Sprinkle steak with ¼ teaspoon salt and pepper. Heat 1 tablespoon oil in a large saucepan over medium heat. Add the steak and cook, stirring frequently, until no longer pink on the outside, about 4 minutes. Transfer to a plate.
Step 2
Add the remaining 1 tablespoon oil to the pan over medium heat. Add rutabaga, onion, tomato paste, cinnamon, turmeric, coriander, cayenne (if using) and the remaining ¼ teaspoon salt; cook, stirring occasionally, until the onion begins to soften, about 4 minutes. Add flour and cook, stirring, 1 minute more. Add broth and bring to a boil over medium-high heat, scraping up any brown bits from the bottom of the pan. Cook, stirring occasionally, until the rutabaga is tender and the stew is thickened, 10 to 14 minutes.
Step 3
Meanwhile, bring 1 cup water to a boil in a small saucepan over medium-high heat. Add couscous, cover and remove from the heat. Let stand for 5 minutes.
Step 4
When the rutabaga is tender, return the steak to the stew, along with any accumulated juice from the plate. Reduce the heat to medium and cook until the steak is cooked through, about 2 minutes more.
Step 5
To serve, fluff the couscous with a fork and divide among 4 shallow bowls. Top with equal portions of the stew.
04 Author
Ellie Ellie
1078 Recipes
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