This Moroccan Beef Stew is a warm and comforting dish, packed with tender beef, veggies, and flavorful spices. The sweet hints of cinnamon and the heat from cumin make it special!
Is it just me, or does the smell of this stew cooking make you feel like you’re on a cozy Moroccan escape? I like to serve it with warm bread—perfect for soaking up that delicious sauce!
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews as it becomes tender when slow-cooked. If you want a leaner option, try using sirloin or brisket instead, though they might need different cooking times!
Spices: Cumin and cinnamon are key to the dish’s warmth. If you don’t have smoked paprika, regular paprika works fine. Feel free to adjust spice levels by adding more or less cayenne based on your heat preference!
Chickpeas: These add protein and texture. If you prefer to skip them, you can add more carrots or even sweet potatoes for a different twist.
Couscous: This fluffy side pairs well with the stew. If you’re looking for a gluten-free alternative, quinoa or rice can work beautifully.
How Do You Ensure Perfectly Tender Beef?
To achieve tender beef that melts in your mouth, browning is key! Start by heating your pot well before adding the oil.
- Brown the beef in batches to avoid overcrowding. This seals in flavor and helps with browning.
- After browning, let the beef cook low and slow in the broth. This allows the collagen in the meat to break down, making it tender.
- Remember to stir occasionally; this helps prevent sticking and ensures even cooking!
Tender beef combined with aromatic spices makes for a delightful stew that’s sure to impress. Enjoy your cooking!
How to Make Moroccan Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1½-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1 tbsp tomato paste
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth
- 3 large carrots, peeled and cut into chunks
- 1 (15 oz) can chickpeas, drained and rinsed
- Fresh parsley or cilantro, chopped (for garnish)
For Serving:
- 2 cups couscous
- 2 cups boiling water or broth
- 1 tbsp butter or olive oil
- Salt, to taste
How Much Time Will You Need?
This Moroccan Beef Stew requires about 20 minutes of prep time and then 2 to 2.5 hours of cooking time. It’s the perfect dish to set and forget—just let the flavors meld together while you relax!
Step-by-Step Instructions:
1. Searing the Beef:
Start by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. While it heats up, season the beef cubes with salt and pepper. Once the oil is hot, brown the beef in batches, making sure not to overcrowd the pot. Each batch should take about 5-7 minutes; remove the browned beef and set aside.
2. Softening the Aromatics:
In the same pot where you seared the beef, add the diced onion and cook it for 5-6 minutes until it’s softened and starts to turn golden. Now, add the minced garlic and let it cook for another minute until you smell that delicious aroma!
3. Adding the Spices:
Next, stir in the ground cumin, cinnamon, ginger, smoked paprika, turmeric, cayenne pepper (if using), and a pinch of salt. Let the spices cook with the onion and garlic for about 1-2 minutes; this step really brings out their flavor!
4. Building the Base:
Now it’s time to add the tomato paste. Stir it in well, then pour in the diced tomatoes. Let this cook for 2-3 minutes so everything blends together nicely.
5. Cooking the Stew:
Return the browned beef to the pot and pour in the beef broth. Bring everything to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook gently for about 1.5 to 2 hours until the beef is tender and flavorful.
6. Adding Vegetables:
About 45 minutes before the stew is done, toss in the carrot chunks and chickpeas. Continue cooking uncovered; this helps the sauce get thicker and more delicious!
7. Preparing the Couscous:
While the stew is finishing up, prepare the couscous! Place the couscous in a large bowl and pour the boiling water or broth over it. Cover and let it stand for about 5 minutes, then fluff with a fork. Stir in the butter or olive oil and season with salt to taste.
8. Final Touches:
Once your stew is tender and the flavors are out of this world, sprinkle it with fresh chopped parsley or cilantro to add a burst of color and freshness!
9. Serve and Enjoy:
Serve your hearty Moroccan Beef Stew hot, alongside the fluffy couscous. Enjoy the warm, spicy flavors that will fill your home and warm your heart!
This dish is perfect for cozy nights, making it a treat for any gathering or simply a fulfilling family dinner. Enjoy!
Can I Use a Different Cut of Beef?
Yes! While beef chuck is ideal for stews due to its tenderness after slow cooking, you can also use sirloin or brisket. Just keep in mind that different cuts may have varying cooking times, so adjust accordingly!
What Can I Substitute for Couscous?
If you’re looking for a gluten-free option, quinoa or rice works great and pairs well with the stew. Just cook them per package instructions to ensure they’re fluffy and ready to absorb the delicious flavors of the stew!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat the stew gently on the stove or in the microwave, adding a splash of broth to maintain its moisture and flavor.
Can I Make This Stew in a Slow Cooker?
Absolutely! Simply sear the beef and sauté the onions and garlic as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender!
