Moroccan Beef Stew
A warming North African stew with tender beef, warm spices, and dried fruits creating a sweet-savory depth. Perfect served over couscous or with crusty bread.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 1.5 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp paprika
- ½ tsp turmeric
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- ½ cup dried apricots, halved
- ½ cup dried prunes, halved
- 3 medium carrots, cut into chunks
- 2 stalks celery stalks, sliced
- 1 tsp sea salt
- ½ tsp black pepper
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Pat beef dry with paper towels and season with salt and pepper.
- 2
Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear beef on all sides until browned, about 3-4 minutes per batch. Remove and set aside.
- 3
In the same pot, sauté diced onion until softened, about 3 minutes. Add minced garlic and cook for 1 minute.
- 4
Stir in cumin, cinnamon, ginger, paprika, and turmeric. Toast spices for 30 seconds until fragrant.
- 5
Pour in beef broth and diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot.
- 6
Return beef to pot and add apricots, prunes, carrots, and celery. Bring to a boil, then reduce heat and simmer covered for 35-40 minutes until beef is tender.
- 7
Taste and adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving.
Tools you’ll need
- Dutch oven or large heavy-bottomed pot with lid
- chef's knife
- cutting board
- wooden spoon
- measuring spoons
- measuring cups
- paper towels
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