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Easy Moroccan Spiced Beef

By Marcus | In Recipes | on October 31, 2012

 

Don’t be “THAT guy” doing burpees! Come in costume! (We miss you Jason!)

This is a quick and easy recipe I threw together last week with some ingredients I had laying around. I modified the original recipe at Epicurious, eliminating certain non-Paleo items and was quite happy with the outcome. It’s a little on the spicy side, but it’s pretty easy to adjust it for your own palate.

Ingredients

  • 3 tbsp coconut oil
  • 1.5 – 2 lbs ground beef
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 2 garlic cloves, chopped
  • 1/2 tbsp ancho chile powder
  • 1/2 tbsp chipotle powder
  • 2 tsp ground cumin
  • 1.5 tsp cinnamon
  • 2 cups vegetable broth
  • 1/2 cup pitted, halved Kalamata olives
  • 1/2 cup raisins
  • 1/2 cup cilantro, chopped
  • 1 tsp lemon zest

Instructions

  1. Heat 2 tbsp coconut oil in a heavy skillet
  2. Brown and crumble the ground beef, adding salt and pepper to season to taste
  3. Transfer the beef to another dish and drain excess drippings
  4. Add remaining 1 tbsp of coconut oil to pan, along with onion, carrot and garlic
  5. Stir frequently and cook about 10 minutes until the vegetables soften and the onions turn golden
  6. Add the spices and mix thoroughly, cooking for about a minute
  7. Then add the broth, olives, raisins and cilantro, stirring well
  8. Bring to a boil, then let simmer to allow the juices to thicken, approximately 5 minutes
  9. Return the beef to the pan and add the lemon zest
  10. Stir until everything is warmed through and serve

To lower the spice level, you can swap the ancho and chipotle for 1 tbsp of sweet paprika. To increase the spice, swap out the chipotle for cayenne.

Edit: Because I usually appreciate a recipe with a picture, here is what the final product looks like from a batch I made last night.

This is a slight variation, as I used stew meat and didn’t have any carrots. I also added in 1/2 cup dried apricots and after step 5, threw everything into the crockpot for at least 6 hrs (I left it overnight).


WOD 10.31.12

Deadlift 1×5

3 Rounds:
10 Overhead Squats
10 Pull Ups

4 Comments to "Easy Moroccan Spiced Beef"

  • Michelle says:

    October 31, 2012 at 9:32 AM -

    Nothing was funnier than watching Tyler do bandy good mornings in that costume and watching Daniel do kettlebell swings with the beak flopping in his face! Happy Halloween everyone!

  • the Pooj says:

    October 31, 2012 at 12:12 PM -

    what’s the substitution for beef?

    1. Marcus says:

      October 31, 2012 at 1:12 PM -

      @Pooj – I’m sure chicken would work quite well. :)

      As far as a vegetarian option, I don’t know what to tell you. W30 approved vegetarian options are few and far between and I wrote this to adhere to a Paleo/W30 plan.

      You could probably make this with cauliflower and it would turn out quite well as a side dish. I would still recommend you add a substantial protein such as egg or dairy, as your personal restrictions may allow.

  • the Pooj says:

    October 31, 2012 at 1:19 PM -

    oh cauliflower would actually be really good. and cabbage. good call :)

    btw, from the original post, “that guy” is pretty awesome!

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