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

3.5

( By Ellie )

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