2 tablespoons Avocado oil
1 pound Stewing beef, cut into small cubes
1 tablespoon Arrowroot starch (see Note)
1 small Onion, finely diced
2 large Cloves garlic, minced
½ tablespoon Minced ginger
1 cup Beef broth
1-540ml can Diced tomatoes
2 teaspoons Smoked paprika
1 teaspoon Ground cumin
½ teaspoon Ground turmeric
1-2 teaspoons Harissa (optional, for spice)
½ Red bell pepper, diced
½ Orange bell pepper, diced
½ large Zucchini, chopped
¼ cup chopped Green olives
1 whole Mina preserved lemon, very finely diced
1. In a large dutch oven, heat the oil over medium-high heat. Season the beef with a generous pinch of salt and pepper, then sprinkle with arrowroot starch. Mix to make sure all surfaces are coated. In a single layer, add the beef to the pot and brown on all sides. Make sure not to overcrowd, doing two batches if necessary. Remove the beef from the pot and set aside.
2. Lower the heat to medium, and add the diced onion to the pot. Cook for 5-7 minutes, stirring often, until softened and translucent. Add the garlic and ginger, and stir for 30 seconds longer, just until fragrant. Add the beef broth and, using a wooden spoon, scrape up any fond that has formed on the bottom of the pot.
3. Add the diced tomatoes, spices, and Harissa paste if using. Bring to a simmer, then add the beef back to the pot along with the remaining vegetables, green olives, and preserved lemon. Cover, and simmer over medium-low heat for at least 1 hour, or until beef is fall apart tender. Serve with cauliflower rice and a sprinkle of fresh basil.
Note: To prepare the Full Green Cauli Rice, empty the contents into a non-stick pan over medium heat, and stir to heat through for 2-3 minutes. Salt to taste. OR Microwave on high in a microwave safe bowl for 2 minutes 30 seconds.