Moroccan Braised Beef with Cauliflower Rice

Name: Moroccan Braised Beef with Cauliflower Rice
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 1 pound beef chuck roast (cut into 1 1/2-inch cubes); 1 tablespoon olive oil; 1 yellow onion (medium, chopped); 3 clove garlic (minced); 1 teaspoon cumin (ground); 1 teaspoon coriander (ground); 0.5 teaspoon smoked paprika; 0.25 teaspoon cinnamon (ground); 0.25 teaspoon turmeric powder; 0.5 cup beef broth (low-sodium); 1 can diced tomatoes (unsalted); 0.25 cup tomato paste (no-sugar-added); 1 tablespoon apple cider vinegar; 0.5 teaspoon sea salt; 0.5 teaspoon black pepper (freshly ground); 2 cup riced cauliflower (steamed); 2 tablespoon fresh cilantro (chopped (for garnish))

Tender beef braised with aromatic Moroccan spices, stewed tomatoes, and a touch of sweetness, served over fluffy cauliflower rice for a hearty and deeply flavorful meal.

Prep: 30 min
Cook: 3 hr
Total: 3 hr 30 min
Servings: 2
Cuisine: Moroccan
Difficulty: Medium
Cost: $8.57/serving

Dietary

Dairy-Free
Egg-Free
Gluten-Free
High-Fiber
High-Protein
Keto
Nut-Free
Paleo
Soy-Free
Whole30

Ingredients

1 pound beef chuck roast (cut into 1 1/2-inch cubes)
1 tablespoon olive oil
1 yellow onion (medium, chopped)
3 clove garlic (minced)
1 teaspoon cumin (ground)
1 teaspoon coriander (ground)
0.5 teaspoon smoked paprika
0.25 teaspoon cinnamon (ground)
0.25 teaspoon turmeric powder
0.5 cup beef broth (low-sodium)
1 can diced tomatoes (unsalted)
0.25 cup tomato paste (no-sugar-added)
1 tablespoon apple cider vinegar
0.5 teaspoon sea salt
0.5 teaspoon black pepper (freshly ground)
2 cup riced cauliflower (steamed)
2 tablespoon fresh cilantro (chopped (for garnish))

Instructions

Pat the beef cubes dry with paper towels. Season generously with 1/4 teaspoon each of sea salt and black pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3 to 4 minutes per side. Remove beef and set aside.
Reduce heat to medium. Add the chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, ground cinnamon, and turmeric powder. Cook for 1 minute until fragrant.
Stir in the low-sodium beef broth, undrained diced tomatoes, no-sugar-added tomato paste, and apple cider vinegar. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Return the seared beef to the pot. Ensure the liquid mostly covers the beef. Add the remaining 1/4 teaspoon each of sea salt and black pepper. Cover the pot tightly and transfer to a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius).
Braise for 2 1/2 to 3 hours, or until the beef is fork-tender. Check periodically and add a splash more broth or water if the liquid reduces too much.
While the beef braises, prepare the riced cauliflower by steaming it according to package directions.
Once beef is tender, remove from oven. Serve the Moroccan braised beef hot over steamed riced cauliflower, garnished with fresh cilantro if desired.

Notes

To achieve truly fork-tender beef, don't rush the braising time. For richer flavor, you can sear the beef cubes the day before and then braise.

Nutrition (per serving)

Calories: 650
Protein: 52 g
Carbohydrates: 25 g
Fat: 38 g
Fiber: 9 g
Sodium: 700 mg
Saturated Fat: 14 g
Sugar: 12 g
Cholesterol: 160 mg