Cat Cora’s Moroccan Winter Stew
Cat Cora, Iron Chef and Food Editor at Bon Appetit, was recently on The Today Show with a recipe that is sure to warm so many of us attempting to stay warm these last few frigid weeks.
It is a Moroccan style stew with rib-eye. She said you can substitute lamb if you wish. It just takes longer to cook. You can always try this in a slow cooker as well.
The Moroccan Beef Stew can be served on some couscous along with a Fennel and Olive Salad and don’t forget dessert with her Chocolate Budino.
Go here for all the information and recipes.
1 opinion for Cat Cora’s Moroccan Winter Stew
Tammy
Mar 10, 2007 at 9:39 pm
This look yummy!
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