This winter has truly reached a record low here in New Jersey. I’m speaking literally! The low temperature reached 0 degrees Fahrenheit! I thought my iPhone was playing a trick on me at first. Or maybe Siri misheard me as asking about the weather in Siberia? Nope, Siri was unfortunately not in a joking mood. This hot, comforting Moroccan surf and turf stew was my solution to thaw Marc and me out last night and oh my goodness did it work wonders! The warm spices and heartiness of the stew really soothed our souls. It was also really simple to make.
Once the two hours were up, it was ready to serve immediately! I just ladled it into big bowls and sprinkled a little chopped fresh rosemary on top for some fresh green goodness. On the side I sliced up some crusty bread to mop up the yummy broth. Oh my goodness, this Moroccan surf and turf stew was all of the warmth and comfort we were craving. It wasn’t spicy but the spices just created this slow burn that felt wonderful. I loved that it was an easy to put together one pot wonder too! Enjoy my friends, and stay warm.
Succulent shrimp, tender beef, chickpeas and root vegetables get paired with loads of fragrant spices for a hot, comforting Moroccan surf and turf stew!
- 1 dash olive oil
- 1 pound shrimp peeled, deveined with tails removed
- 1 pound beef cubes
- 1 whole onion peeled and thinly sliced
- 2 whole sweet potatoes gently scrubbed and cut into a large dice
- 2 whole carrots peeled and cut into thick rounds
- 1 can chickpeas 28 ounce size, drained
- 1 teaspoon Ras el hanout spice blend
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 2 pinches salt
- 1 pinch crushed red pepper
- 2 tablespoons tomato paste
- 1 tablespoon quinoa flour
- 1 dash worcestershire sauce
- 1 cup red wine
- 3 cups beef stock
- 2 cups homemade shrimp stock *see post from 2/19
- 1 can diced tomatoes 28 ounce size
- 2 whole bay leaves
- 1 sprig rosemary leaves removed from stem and coarsely chopped for garnish
- In a large dutch oven, heat the olive oil over medium high heat. Sear the shrimp until they are pink on both sides for about 2-3 minutes. Remove them to a plate and set them aside. Add the beef cubes to the same pot and let them get perfectly browned for about 5 minutes. Remove them to the same plate as the shrimp.
- The sliced onion, sweet potatoes, carrots and chickpeas go in next to start to soften for about 2 minutes while stirring them together. This is where the layers of the stew start to come together. Pour the beef and shrimp back into the pan and add the ras el hanout, coriander, turmeric, smoked paprika, salt, crushed red pepper, tomato paste, quinoa flour and Worcestershire sauce. Stir everything together thoroughly while the tomato paste and flour cook off for a minute.
- Deglaze the pot with the red wine and allow it to cook off for about 3 minutes. Then add in the beef stock, shrimp stock, diced tomatoes and bay leaves. Bring the stew to a boil, then reduce it to a simmer and let it simmer for 2 hours. When it is done just ladle it into bowls, top with the chopped rosemary and serve immediately with crusty bread!