While doing my usual weekly (sometimes bi-weekly) grocery shop last week, I noticed that beef ribs were on sale. Since my husband and I both enjoy eating beef, I plopped some into my shopping cart and then proceeded to also load on a variety of produce and other items. At this point I only had some vague idea that I could perhaps make some kind of stew-type meal with them.
The next evening, I looked around the kitchen and noticed that I still had a couple of cans of chickpeas and tomatoes. I also know that I had cumin and ground coriander in my pantry – spices that I remember using in Moroccan-inspired dishes. I also had a acorn squash that had been sitting in my fruit bowl for a month and a half. I was thus inspired to create some kind of Moroccan tagine-style beef rib stew that would allow me to use these ingredients among others. While I do own a nice red Emile Henry tagine, it was getting a bit late so I decided to speed things up by using my pressure cooker instead. This would also work fine with any other pot but would probably need double the cooking time. I then mixed and matched ideas from this Williams-Sonoma recipe, this Epicurious recipe, and some ideas of my own.
I really enjoyed the results and I ended up making such a huge pot of the stew that we had plenty of leftovers for lunch and a couple more meals!
- Approximately 3 lb. of beef short ribs
- 1-2 tbsp of paprika
- 1 tbsp cumin
- 2 tsp ground coriander
- 1 tsp freshly ground sea salt
- 1 tsp freshly ground black pepper
- 1 tsp cinnamon
- 2 tbsp extra virgin olive oil
- 1/2 peeled and cubed acorn or butternut squash (approx. 1 cup)
- 4 cloves of garlic
- 3 small yellow onions
- 1 can of diced tomatoes (no salt added)
- 1 can chickpeas
- 3 carrots
- parsley (for garnish)
- 1/2 cup of red wine
- 1/2 to 1 cup of chicken or beef broth (I used a bit of both since I had some leftover beef broth in the fridge.)
- 1 cup of dried apricots
Here’s what I did: