This Moroccan Beef Stew is full of flavor and spices! Imagine tender beef simmered with carrots, potatoes, and flavorful spices like cumin and coriander.
You’ll love how warm and cozy this dish is. I often enjoy it with crusty bread to soak up all that tasty sauce. It’s perfect for chilly days! 🥘
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews because it’s tender when slow-cooked. If you’re looking for alternatives, consider using brisket or shank for a similar result.
Spices: Cumin and coriander are essential for that authentic Moroccan flavor. If you’re out, try a curry powder as a substitute. Cinnamon adds warmth, but you could also use nutmeg if you prefer. Don’t skip the cayenne if you like a little heat!
Dried Apricots: These add a touch of sweetness and balance the spices. If you don’t have them, you could use raisins or dates as a good alternative.
Fresh Herbs: I love using cilantro for garnish, but parsley works well too. If you’re not a fan, try a sprinkle of fresh mint for a refreshing twist!
What’s the Best Way to Brown Beef for Stew?
Getting perfect browning on your beef is key to adding flavor to your stew. Here’s how to do it:
- Use a heavy-bottomed pot or Dutch oven to heat your oil. Make sure it’s hot before adding beef—this helps get that nice sear.
- Brown in batches to avoid crowding. If too much beef is in the pot at once, it will steam instead of brown.
- Don’t rush it! Let each side cook without moving it too much for a good crust. Aim for around 3-4 minutes per side.
Following these tips will ensure your stew is loaded with rich flavor! Enjoy the process and the delicious aroma wafting through your kitchen!
How to Make Moroccan Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 2-inch cubes
- Salt and black pepper, to taste
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 3 cups beef broth or water
- 3 large carrots, peeled and cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- 1/4 cup dried apricots, chopped (optional for sweetness)
- 1/4 cup pearl couscous or small pasta (optional)
- 1/4 cup fresh cilantro or parsley, chopped for garnish
- 1/4 cup pomegranate seeds for garnish (optional)
How Much Time Will You Need?
This Moroccan Beef Stew will take you about 20 minutes for prep and around 2 to 2.5 hours to cook, allowing the flavors to blend beautifully. You’ll spend some time browning the beef, sautéing the vegetables, and then letting everything simmer until it’s all tender and delicious!
Step-by-Step Instructions:
1. Preparing the Beef:
Start by seasoning the beef cubes generously with salt and black pepper. This step ensures your beef is flavorful.
2. Browning the Beef:
In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef in batches to avoid overcrowding the pot. Brown the beef cubes on all sides for about 5-7 minutes each. Once browned, remove the beef and set it aside on a plate.
3. Sautéing the Vegetables:
In the same pot, add the chopped onion and sauté until softened, about 5 minutes. You might need to scrape up any browned bits from the bottom of the pot for extra flavor. Now, add the minced garlic and cook for another minute until fragrant.
4. Adding the Spices:
Stir in the ground cumin, coriander, cinnamon, turmeric, and cayenne pepper (if using). Cook these spices for 1-2 minutes alongside the onions and garlic—they will smell amazing!
5. Mixing in the Tomato:
Add the tomato paste, stirring it in well. Then, pour in the canned diced tomatoes, keeping everything cooking for about 3-5 minutes until everything is combined.
6. Combining Everything:
Return the browned beef to the pot. Pour in the beef broth or water, ensuring the beef is mostly submerged. Bring the mixture to a gentle simmer.
7. Simmering the Stew:
Cover the pot and let the stew cook on low heat for 1.5 to 2 hours. This slow cooking will make your beef incredibly tender.
8. Adding the Vegetables:
After about 1.5 hours, add the chopped carrots, potatoes, and dried apricots (if using). Cover again and let simmer for another 30-40 minutes, until the vegetables are soft.
9. Cooking the Couscous:
If you are adding pearl couscous, mix it in during the last 10 minutes of cooking. It will absorb the delicious broth and complement your stew.
10. Final Touches:
Before serving, adjust the seasoning with more salt and pepper if needed. Taste to make sure it’s just right!
11. Serving Up:
Serve your Moroccan Beef Stew hot, garnished with fresh cilantro or parsley, and sprinkle with pomegranate seeds for an extra pop of flavor. Enjoy it with warm bread or over couscous for a complete meal!
Immerse yourself in the rich and delicious flavors of this Moroccan Beef Stew. It’s a comforting dish that warms both the heart and the belly!
Can I Use Other Cuts of Meat for This Stew?
Absolutely! You can substitute beef chuck with cuts like brisket or shank, which will also become tender and flavorful when slow-cooked. Just ensure they have a good amount of marbling for the best results.
How to Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stovetop or in the microwave, stirring occasionally to heat evenly.
Can I Make This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the onions, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender and the flavors have melded beautifully.
What Can I Serve With Moroccan Beef Stew?
This stew is delicious served over couscous or alongside crusty bread to soak up the savory sauce. You can also pair it with a side of roasted vegetables or a fresh salad for a balanced meal!
