Moroccan Beef with Couscous

Cooking Instructions

1. Heat the olive oil in a large nonreactive Dutch oven. Add the beef and toss over moderate heat until the meat browns on all sides.

2. Add the onions, carrots, bell pepper and garlic, and stir frequently over moderate heat until the onions have softened. Add the water, stock and wine and bring to a boil. Reduce the heat and season lightly with salt and pepper. Partially cover and simmer for 2 hours. Check from time to time to make sure the liquid continues to bubble gently and stir the stew as well.

3. Meanwhile, preheat the oven to 350 degrees F. Pierce the acorn squash several times and bake for 40 minutes or until tender but not mushy. Set aside until cool enough to handle. Slice the squash in half, scoop out and discard the seeds, remove the skin and cut the pulp into 2-inch chunks.

4. After the beef has cooked 2 hours, add the tomatoes, cinnamon, cloves, cayenne and garbanzo beans. Continue cooking for 1 hour or until the beef is tender.

5. Boil the yams for 12 to 15 minutes or until tender but do not overcook them or allow them to become mushy. When the beef is done add the yams, acorn squash, parsley and cilantro to the stew and stir thoroughly. Simmer just until everything is heated through.

6. Place the couscous in a mixing bowl, add the boiling water and a pinch of salt and stir. Let stand for 5 minutes. If the couscous does not absorb all the water, press through a sieve or wring in several layers of cheesecloth. Fluff with a fork. Arrange the couscous on individual dinner plates and cover with the stew.