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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil on medium high. | 2. Sprinkle beef with salt and pepper and brown in oil for 5-8 minutes, stirring frequently. | 3. Add stock and cinnamon, bring to boil. | 4. Reduce heat, and simmer for 1 hour. | 5. Stir in onions, squash or sweet potato, vinegar, and honey, bring back to a boil Lower heat, cover, and simmer for 30 minutes until meat and vegetables are tender. | 6. Meanwhile, cook couscous in another pot. | 7. Add prunes and chick peas to stew, cover, and heat just until mixture returns to a boil (about 2 minutes). | 8. Serve stew over couscous. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
beef roast	1	lb	boneless	557.6013	0.0	98.1016	18.5414
salt	1/2	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
beef stock	2 1/4	cups		385.56	42.0147	14.2317	18.2007
cinnamon	1 1/2	1/2		-	-	-	-
white pearl onion	8	ounces	peeled	201.7333	0.0	44.88	1.1333
potato	8	ounces	sweet	174.6329	39.6666	4.6493	0.2041
vinegar	3	tablespoons		9.387	0.4157	0.0	0.0
honey	1	tablespoon		-	-	-	-
prune	1	cup	pitted	245.7	65.05199999999999	2.0358	0.46799999999999997
couscous	3/4	cup		487.86	100.4654	16.5561	0.8304

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.