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Nutrition Facts
Serving Size 267 g
(Approx. 6 Servings)
Amount Per Serving
Calories 310 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 680 mg 28%
Total Carbohydrate 30 g 10%
Dietary Fiber 6 g 24%
Sugars 8 g
Protein 22 g
Vitamin A 150% Iron 15%
Vitamin C 10% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Weeknight Moroccan Beef Stew

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

1 Lb hanger steaks (probably 2 steaks)
1 Tbsp all purpose flour
1 Tsp H-E-B Grillin' Rib Rub
2 Tbsp grapeseed oil
1/2 cup(s) sweet onion, finely diced
2 Tsp garlic, minced
1/2 cup(s) chicken stock
1/2 Tsp cumin
1/4 Tsp cinnamon
2 medium Roma tomatoes, diced
15 Oz garbanzo beans (chick peas), drained and rinsed
1/4 cup(s) raisins
1 package H-E-B Sweet Potato Fries (10.7 Oz), roughly chopped
1/4 cup(s) flat leaf parsley, finely chopped
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Cut hanger steak into bite sized pieces. Toss with flour and seasoning.
Add oil to a large pan and heat over medium high heat. Add meat and sear on all sides. Add onion, garlic. Cook until onion starts to soften, about 5-6 minutes.
Add stock, cumin, cinnamon, tomato, garbanzo beans, raisins and sweet potato. Simmer until vegetables are tender, about 20 minutes.
While stew is simmering cook couscous according to package directions.
When stew is finished stir fresh parsley through.
Chef's Note: Serve over couscous or with toasted naan bread if desired.


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