I don’t make stew very often in the summer. But I had a bunch of beautiful green beans from Oxbow farms and fresh tomatoes from our garden which got me thinking about vegetable stew. The beauty of making stew is that it cooks itself so you can go outside and enjoy the evening sun.
I’m sure everyone who reads this newsletter has made a stew, so I won’t go into my normal long winded explanations on the making of. However, I do want to stress the importance of using high quality (meaning homemade) stock for stews. If you need a reminder on how to make stock at home click here for chicken stock and here for vegetable stock.
Moroccan Stew with Green Beans
2 Tbs. good olive oil ( I like to use Spanish olive oil for this dish)
1 cup yellow onion cut in to ½” dice
3 cloves garlic minced
1 teaspoon Moroccan seasoning (my recipe below)
1 cup red potatoes cut into ½” dice
1 cup red or yellow bell pepper cut onto ¾” dice
2 cups green beans stems trimmed and cut into 2in. pieces
1 cup fresh tomatoes cut into 1” chunks
3 cups chicken or vegetable stock
1 fistful of fresh thyme tied up with string
12 green or black olives pitted.
¼ cup fresh squeezed lemon juice
Heat the oil in a large soup pot. Sauté onions until translucent. Stir in the garlic until fragrant then stir in the Moroccan seasoning. When fragrant add the potatoes, bell pepper and green beans. Stir and sauté until well coated with seasonings and shiny. Add the tomatoes, stock and thyme bundle. Add salt (start with 3 pinches, remember the olives) and bring to a simmer. Simmer uncovered for about 25 minutes. Stir in the olives and lemon juice. Turn off the heat and let the stew rest for another 5 minutes. Taste for salt and serve in bowls with your favorite crusty bread. Yum!
Moroccan spice mix
1 teaspoon allspice berries
1 teaspoon coriander seeds
1 teaspoon cumin seeds
¾ teaspoon black peppercorns
½ teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon cayenne pepper
Grind first four spices in a coffee grinder into a powder. Transfer to a bowl and mix in last three spices. Keep in an airtight jar. Lasts for months.
Cook’s note: An easy way to pit olives. Place a chef’s knife over the olive and whack the knife with heel of your hand, just like crushing garlic. Then pull the pit out. If your olives are very salty, just soak them in a bowl of water. Change the water after 5 minutes and soak for another 5 minutes.