Tender Meat Stew Infused with Ras-el-Hanout Spice

The star of the show is a spice called “Ras-el-hanut”, which is Arabic for “the best of the store”. I can’t begin to describe this spice… it’s got quite the range of exotic spices, including cardamom, cinnamon, cumin, clove, nutmeg, allspice, ginger, fenugreek, coriander, and turmeric.

Trust me- you gotta get your hands on this spice – and see for yourself!

Ingredients

• Olive oil
• 1 kg of meat (number 2, 5, or 6) cut into cubes
• 1 large white onion, finely chopped
• 2 large portobello mushrooms, or one small packet of champagne mushrooms, sliced thinly
• 2 stalks of celery, finely sliced
• 1 small package of squash, or about 1/2 a kg
• 100 grams of packaged chestnuts
• Spice: Ras-el hanut (do not skip!)
• Salt and pepper to taste
• Optional: 1-2 cups of red wine

Instructions

1. Sear the cubed meat in olive oil and turn until browned on all sides. Remove the meat onto a plate and set aside.
2. In the same pot, sauté onions until translucent, then add the mushrooms and celery. You can add tablespoons of water to prevent everything from burning.
3. Spice with a few generous dashes (careful it’s strong) of Ras-el-hanut, followed by salt and pepper.
4. Add the meat back in.
5. Add the optional 1-2 cups of red wine.
6. Add in big chunks of squash (roughly same size as meat) and the chestnuts.
7. Cover with water, bring to a boil, cover the pot, and lower the flame.
8. Continue to cook for a minimum of 3 hours (option to transfer to the oven on around 120 C / 250 F), until the meat is soft like butter and easily pulls apart with a fork.

Serve over white basmati rice, and enjoy!!