This Moroccan Beef Stew is a warm and comforting dish, filled with tender beef and fragrant spices. It’s simmered with carrots, potatoes, and a hint of sweetness from dried fruit.
Honestly, the spices make my kitchen smell amazing! I like to serve it with some fluffy couscous to soak up all that tasty sauce. Perfect for a cozy dinner! 🍲
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews because it’s become tender during cooking. If you prefer leaner meat, you could use beef round or brisket instead, but keep in mind those might not be as flavorful.
Olive Oil: It adds a wonderful base flavor. If you’re watching your calories, reduce the amount or try canola or avocado oil as a substitute without losing flavor.
Spices: Ground cumin, coriander, and cinnamon are essential. If you’re low on these, you could use a pre-made Moroccan spice mix. Just be cautious with the amounts since they can vary in intensity.
Dried Apricots: These give a nice sweetness to the dish. If you don’t have them, raisins or dried figs can work just as well!
Couscous: I like whole wheat couscous for added nutrition, but regular works great too. Quinoa could be an excellent gluten-free alternative!
How Do I Achieve Tender Beef in My Stew?
The secret to tender beef is in how you cook it. Start by browning the meat to lock in the juices, then simmer it low and slow. Here’s how:
- Brown the beef in batches; overcrowding leads to steaming, not browning.
- Simmer gently; too much heat can make beef tough. Check the pot occasionally, adding more broth if needed.
- Let it cook long enough—1.5 hours helps break down the connective tissue!
Following these steps will yield perfectly tender beef in your Moroccan stew. Enjoy your cooking experience!
How to Make Moroccan Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 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 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- 1 (14 oz) can diced tomatoes
- 4 cups beef broth
- 2 large carrots, peeled and cut into chunks
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup dried apricots, chopped (optional for sweetness)
- 2 medium potatoes, peeled and cut into chunks
- Fresh cilantro or parsley, chopped for garnish
For Serving:
- 1 cup couscous
- 1 cup water or broth (for couscous)
How Much Time Will You Need?
This Moroccan Beef Stew takes about 15 minutes to prepare and roughly 2 hours to cook. The simmering time is where the flavors develop and the beef becomes tender, so your patience will definitely pay off!
Step-by-Step Instructions:
1. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef cubes and brown them on all sides for about 5-7 minutes. This step is important for flavor! Remove the beef from the pot and set it aside.
2. Sauté the Onions and Garlic:
In the same pot, add the chopped onions. Sauté them for about 5 minutes until they become soft and translucent. Then, add the minced garlic and let it cook for another minute until you can smell its wonderful aroma.
3. Add Spices:
Now, stir in the ground cumin, coriander, cinnamon, turmeric, ground ginger, cayenne pepper (if you’re using it), salt, and black pepper. Let the spices cook with the onions for 1-2 minutes to release their delightful smells.
4. Combine Ingredients:
Return the browned beef to the pot. Add the diced tomatoes and beef broth. Stir everything together, bring to a boil, then reduce the heat to low. Cover and simmer for about 1.5 hours or until the beef is nice and tender.
5. Add Vegetables:
After the beef has simmered, it’s time to add in the carrots, potatoes, chickpeas, and dried apricots. Stir to mix, cover, and continue simmering for another 30-40 minutes, or until the vegetables are tender and delicious.
6. Prepare the Couscous:
While the stew is finishing, prepare the couscous. In a small pot, bring 1 cup of water or broth to a boil. Remove it from the heat, stir in the couscous, cover, and let it sit for about 5 minutes. Fluff it gently with a fork before serving!
7. Final Touch:
Taste the stew and adjust the seasoning if needed—more salt, pepper, or spices if you like! It should be bursting with flavor!
8. Serve and Garnish:
Ladle the Moroccan beef stew into bowls, serving alongside a generous scoop of couscous. Garnish with fresh chopped cilantro or parsley for a beautiful finish!
Enjoy your hearty, spiced Moroccan Beef Stew with fluffy couscous! It’s a guaranteed crowd-pleaser!
Can I Use Other Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal for stews due to its rich flavor and tenderness when cooked low and slow, you can also use brisket or round. Just remember that these cuts may require a little more time to become tender.
Can I Make This Dish in a Slow Cooker?
Yes, you can! Simply brown the beef and sauté the onions and garlic in a skillet first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender. This method enhances the flavors even more!
How Should I Store Leftover Stew?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just be sure to cool it completely before freezing, and when ready to eat, thaw in the refrigerator overnight and reheat on the stove or microwave until warm!
Can I Add Different Vegetables?
Definitely! This stew is versatile, so feel free to add any vegetables you enjoy or have on hand, such as bell peppers, zucchini, or green beans. Just adjust the cooking time accordingly so they remain tender and flavorful!
