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. 

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