This Moroccan Beef Stew is a warm bowl of goodness! It’s packed with tender beef, sweet dried fruits, and a mix of spices that brings delightful flavors to your meal.
Cooking this stew makes your kitchen smell amazing—it’s like a cozy hug in a pot! I love serving it over fluffy couscous for a complete treat. Yum!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for slow cooking, as it becomes tender and flavorful. If you can’t find chuck, brisket or flank steak are great alternatives.
Dried Apricots: They add sweetness to the stew. If you need a substitute, try prunes or even dried figs for a different flavor.
Chickpeas: These add protein and texture. If you’re looking for a change, white beans or lentils can work nicely in this stew.
Spices: The spices are crucial for that Moroccan flavor. If you don’t have certain spices, a pre-mixed curry powder can be a good stand-in, but adjust to taste.
Fresh Herbs: I enjoy fresh cilantro for garnish, but parsley works just as well. Choose what you like best or have on hand.
How Do I Brown the Beef Perfectly?
Browning the beef is key to locking in flavor. Here’s how to do it right:
- Make sure the beef is dry; patting with paper towels helps to achieve a good sear.
- Don’t overcrowd the pot—work in batches if needed. This allows the beef to brown rather than steam.
- Let the beef cook without stirring for a few minutes until it develops a deep brown crust. Flip and repeat for an even cook.
Following these steps will give your stew a lovely depth of flavor, making all the difference in your final dish!
Moroccan Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup crushed tomatoes or tomato puree
- 2 large carrots, cut into thick chunks
- 1/2 cup dried apricots, halved
- 1/4 cup raisins or sultanas
- 1 cup canned chickpeas, drained and rinsed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This Moroccan Beef Stew requires about 20 minutes for preparation and approximately 2 to 2.5 hours of cooking time, including simmering. So, you’ll spend a bit of time getting everything ready, but the end result is worth the wait!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef cubes in batches and brown them on all sides to lock in those delicious flavors. Once browned, remove the beef from the pot and set it aside.
2. Sautéing the Aromatics:
In the same pot, go ahead and add the chopped onion. Cook until it softens, which should take about 5 minutes. Then, add the minced garlic and cook for an additional minute until it becomes fragrant.
3. Mixing in the Spices:
Now, return the browned beef to the pot. Sprinkle in the cinnamon, cumin, ginger, coriander, turmeric, paprika, cayenne (if you’d like a kick), along with salt and pepper. Stir everything together so the beef gets well coated with those lovely spices!
4. Simmering the Stew:
Pour in the beef broth and crushed tomatoes, stirring to combine. Bring the mixture to a simmer. Cover the pot, reduce the heat to low, and let it cook gently for about 1.5 to 2 hours, or until the beef is nice and tender.
5. Adding the Carrots and Dried Fruits:
After the beef has cooked, add in the thick chunks of carrots, halved dried apricots, raisins, and drained chickpeas. Let the stew simmer uncovered for another 30 minutes, allowing the carrots to become tender and the stew to thicken slightly.
6. Final Seasoning:
Before serving, taste your stew and adjust the seasoning with more salt and pepper if needed.
7. Garnishing and Serving:
Serve your Moroccan Beef Stew hot, garnished with freshly chopped parsley or cilantro. It pairs beautifully over fluffy couscous or with crunchy bread on the side.
This rich and aromatic Moroccan Beef Stew brings together savory spices and sweet dried fruits, creating a hearty and comforting meal that’s perfect for any occasion. Enjoy every warm and flavorful bite!
Can I Use a Different Cut of Beef?
Yes, you can! While beef chuck is ideal for slow cooking due to its tenderness, cuts like brisket, round, or even short ribs can also work. Just make sure to adjust the cooking time as needed based on the cut you choose.
What Can I Substitute for Dried Apricots?
If you don’t have dried apricots, you can use dried figs, prunes, or raisins as substitutes. They’ll all add a lovely sweetness to the stew, but keep in mind that they will slightly alter the flavor profile.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat the stew on the stove over low heat, adding a splash of broth if it’s too thick.
Can I Make This Stew Ahead of Time?
Absolutely! This stew often tastes even better the next day as the flavors develop. You can make it a day in advance, cool it, and refrigerate it. Just reheat it gently before serving.