This Moroccan Beef Stew is a cozy dish packed with tender beef, warm spices, and colorful veggies. It’s like a hug in a bowl! Perfect for dinner on chilly nights.
When I make this stew, the entire house smells amazing! I love serving it with some crusty bread to soak up all the delicious sauce. Trust me, you’ll want seconds!
Key Ingredients & Substitutions
Beef Stew Meat: Look for chuck roast or brisket, as they become tender during slow cooking. If you’re short on time, you can use pre-cut beef stew meat from the store.
Dried Fruits: Prunes add a lovely sweetness, but you can substitute with dried apricots or raisins if you prefer. These fruits also provide extra flavor.
Spices: Cumin and cinnamon are essential for that authentic Moroccan taste. If you’re missing some spices, try using curry powder or garam masala as a blend, but be cautious with the amounts.
Couscous: Instead of couscous, consider serving this stew with rice or quinoa for a different texture and flavor.
How Do I Achieve Tender Beef in My Stew?
Getting tender beef is crucial for this dish. Follow these steps:
- First, browning the meat in olive oil helps to develop flavor, so don’t skip this step!
- Cooking on low heat for a longer period is key. This breaks down tough fibers in the beef.
- Use a lid to keep the moisture in while simmering. If it gets too thick, just add a little water or broth.
- Check your beef at the 1.5-hour mark. If it’s fork-tender, it’s ready; if not, give it more time!
These tips will help you create a rich, satisfying stew that warms both the belly and the heart! Enjoy your cooking!
Moroccan Beef Stew
Ingredients
- 2 lbs beef stew meat, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, sliced
- 1 cup pearl onions (optional)
- 1/2 cup dried prunes or dried apricots, chopped (for sweetness)
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon ground coriander
- Salt and pepper, to taste
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1/4 cup chopped fresh cilantro (for garnish)
- 1/4 cup chopped fresh parsley (for garnish)
- Couscous, cooked (for serving)
Time Needed
This Moroccan Beef Stew will take about 15 minutes to prep and approximately 2 hours to cook, simmering gently until the beef is tender and flavorful. Perfect for a cozy dinner!
Instructions
1. Brown the Beef:
In a large pot, heat the olive oil over medium-high heat. Add the beef chunks and brown them on all sides for about 5-7 minutes. This step helps lock in flavors. Once browned, remove the beef from the pot and set it aside.
2. Sauté the Onions:
In the same pot, add the chopped onions and cook until they become soft, which should take about 5 minutes. Stir occasionally to prevent burning.
3. Add Garlic:
Add the minced garlic to the pot and sauté for another minute until fragrant. This will add a delicious aroma to your stew!
4. Mix in the Spices:
Stir in the ground cumin, cinnamon, ginger, paprika, turmeric, cayenne pepper (if using), ground coriander, salt, and pepper. Cook the mixture for 1-2 minutes to really bring out the flavors of the spices.
5. Combine Ingredients:
Return the browned beef to the pot. Add the sliced carrots, pearl onions (if using), and the chopped dried prunes or apricots for sweetness. Mix everything well.
6. Add Wet Ingredients:
Pour in the diced tomatoes with their juices and the beef broth. Stir everything to combine, ensuring that the beef and veggies are well-coated.
7. Simmer the Stew:
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2 hours, or until the beef is tender and flavors have melded together beautifully.
8. Adjust Seasoning:
After 2 hours, taste the stew and adjust seasoning if needed. If the stew appears too thin, uncover and simmer for a bit longer to thicken up.
9. Serve Your Stew:
Once everything is ready, serve the beef stew hot, garnished with fresh cilantro and parsley. Pair it with fluffy couscous for a hearty meal that’s sure to impress!
Enjoy this warm, flavorful Moroccan-inspired meal filled with tender beef, sweet dried fruit, and aromatic spices!
Can I Use a Different Cut of Beef?
Yes, you can! While stew meat is ideal, you can also use cuts like chuck roast or brisket. Just make sure to cut them into even chunks for consistent cooking.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the meat and sautéing the onions and garlic, you can transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the beef is tender.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the stew in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove.
What Can I Serve With This Stew?
This Moroccan Beef Stew is wonderful served with couscous, but you could also pair it with rice, quinoa, or a hearty bread to soak up the delicious sauce!