Dining In: Take stock

When it seems that winter will never end—and this one has been so cold and wet—nothing hits the spot like a hearty stew. Growing up, we weren’t much on the bland, soupy version of beef stew we were often served at school or home. It didn’t have much flavor, and the meat was tough and stringy.

But times have changed, and this Moroccan Beef Stew is an updated twist on a classic winter comfort meal. It is hearty and full of flavor, with a hint of interesting spices. It also has pronounced hints of sweet and salty, which comes from olives and raisins.

Traditionally, a Moroccan Stew is served with couscous. We’ve added roasted broccoli and cauliflower to ours. It gives the dish a bit more texture and flavor and complements the stew quite well.

Essential to this stew recipe is Homemade Beef Stock. Making a homemade stock may seem like a ridiculous waste of time, considering how many good brands are readily available. However, anyone who is serious about cooking has to try his or her hand at a homemade stock at least once. It takes time, but it’s not difficult, and the results are well worth the trouble. If you have space in your freezer, it may become something of a habit.

The difference between a stock and a broth is that a stock is made from browning the bones and building from there. A broth, on the other hand, is made from boiling meat and bones—as when we boil our leftover turkey carcass after Thanksgiving to make gumbo. While broth is good, stock is better because of the flavor that is imparted from the marrow, which can only be achieved from browning the bones. If you follow the steps we have given, you’ll see it’s not complicated.

Ending this meal with a simple yet show-stopping dessert is a must, and Bananas Foster fits that description. It is the kind of dessert that goes well with just about any meal. It looks impressive, and the ingredients are almost always on hand in your kitchen. Serve it over your favorite ice cream, and your meal is complete.