Moroccan Minute roast and mushroom stew

Moroccan slow-cooked minute roast with onions and mushrooms

Minute Roast was always my mom’s go-to piece of meat. It’s tender, easy to cook and fail-proof to make.

Every Friday night, this dish was served as main course, along with meatballs, rice and other dishes.

• 3-4 lb minute roast 

• 1 basket of mushrooms, preferably brown, sliced 

• Salt and pepper

• 3 bay leaves 

• 1 big onion, sliced + another ½ onion 

• 1 tbsp olive oil 

• 1 tsp paprika 

• 4 garlic cloves, sliced 

• About 4 cups of the minute roast broth 

• 2 tbsp cornstarch 

1. Bring 2 - 2.5 liter of water to boil. Add the bay leaves, ½ onion, 2 garlic cloves, salt and pepper and 3 mushrooms, chopped. Then add the meat. Cover and cook for about 2 hours. I use a thermometer to check if it’s ready. 

2. Let the pot cool off completely in the fridge ,overnight if you can. 

3. Take out and slice into slices (not too thin). If you can’t cut it, it means it is not cold enough. 

4. Next, remove solid fats from the pot and strain it. Don’t get rid of the liquid. 

5. In a wide pot, heat the oil. Add the onion and mushrooms. Fry for 5 minutes.  Add 2 garlic cloves and  3 cups of the roast broth. Bring to a boil. Add the roast slices, paprika and salt and pepper. Cook for 30 minutes on low-medium heat till the meat is very tender. Serve with white plain rice.

6. Optional- To thicken the sauce, mix the cornstarch in ½ cup of the cold beef and add to the pot 10 minutes before the end of cooking. Mix well. 

Freezing options:

1. Freeze the meat slices before cooking on the sauce. 

2. Freeze the strained beef broth for other dishes.