Moroccan-inspired Beef Stew

Take your taste buds on a Moroccan journey with this recipe fit for Phase 3.

Deets on the recipe below. 👇

Also, If you’re at “Phase 0” and want to start your journey, contact us today to begin your weight-loss success story!

Ingredients:

• 1 tsp olive oil

• 2 cloves garlic, peeled and minced 7.5oz beef round, cubed into 1" cubes, pat dry

• ¼ tsp salt

• ½ tsp ground cumin

• ¼ tsp onion powder

• ¼ tsp cinnamon

• ¼ tsp ground ginger

• ¼ tsp ground coriander

• 2 cup tomatoes, deseeded and chopped

• ½ cup fat-free beef broth

• ¼ cup whole green olives

• 1 whole lemon, zested

• 2 handfuls of baby spinach

• ¼ cup cilantro leaves, chopped

• ¼ cup uncooked quinoa (see note)

• ½ cup fat-free beef broth

Note: This recipe makes about 1 cup cooked quinoa. It may be difficult to cook a small quantity of quinoa. Scale the recipe for quinoa up and cook 1 cup of cooked quinoa at a time. Measure out ½ cup quinoa once cooked for 17g of net carbs.

Preparation:

Heat a medium pot over medium-high heat. Add in olive oil and saute garlic for 30 seconds.

Sear beef until browned on all sides. Add in salt, cumin, cinnamon, ginger, and coriander. Stir for 30 seconds.

Add in tomatoes, beef broth, olives, lemon zest. Cover and simmer until tender, about 45-60 minutes. If the sauce is too thin, leave the lid ajar to reduce it slightly.

Meanwhile, cook quinoa. Rinse quinoa in cold water in a fine-mesh sieve and drain. Add to a pot with broth. Bring to a simmer and keep uncovered for 5

minutes. Cover and continue to cook for  minutes. Take off the heat and allow to sit, covered, until ready

to serve.

Fold in spinach into beef stew. Serve on cooked quinoa and garnish with cilantro and juice from the zested lemons.