This Moroccan Beef Stew is a warm hug in a bowl! Tender beef simmers with yummy spices, veggies, and a touch of sweetness from dried fruit. It’s comforting and full of flavor!
Whenever I make this stew, my whole house smells amazing. It’s perfect for chilly nights! I love serving it over fluffy couscous to soak up all that tasty sauce. Yum!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stewing because it becomes tender with slow cooking. If you want a leaner option, you can use beef sirloin, though it might not be as juicy. A good lamb alternative is also delicious!
Spices: Cumin, coriander, and cinnamon give this dish its signature flavor. If you don’t have ground spices, whole seeds can work too—just toast them first for more flavor! Don’t hesitate to adjust spices based on your taste preferences.
Dried Fruit: The optional prunes or raisins add sweetness to balance the spices. If you want a fresh twist, try chopped apples or apricots instead. They’ll also bring a lovely fruity note to the stew.
Couscous: While traditional couscous is great, feel free to swap it for quinoa or rice if you prefer. Both pair wonderfully with the stew!
How Do I Make Sure My Beef is Tender?
The secret to tender beef in stew is slow cooking! Here’s how to do it:
- Brown the beef in batches – this helps it cook evenly.
- Keep the heat low when simmering the stew to ensure the beef becomes fork-tender without drying out.
- Add enough liquid (like beef broth and diced tomatoes) to keep everything moist.
- Let the stew simmer for at least 1.5 to 2 hours; this allows flavors to meld and the meat to soften.
Taking your time with the cooking process is key. Your patience will pay off with a deliciously tender stew!
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 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1 (14 oz) can diced tomatoes
- 2 cups beef broth
- 1 cup carrots, peeled and diced
- 1 cup cooked chickpeas (or 1 can, drained and rinsed)
- 1/2 cup dried prunes or raisins (optional for sweetness)
- 2 tbsp tomato paste
- 1 tbsp honey or brown sugar
For Garnish:
- Fresh parsley or cilantro, chopped
To Serve:
- 2 cups couscous, prepared according to package instructions
How Much Time Will You Need?
This Moroccan Beef Stew takes around 20 minutes to prepare and about 1.5 to 2 hours to cook, allowing the flavors to meld beautifully and the beef to become tender. Patience is key for this comfort dish!
Step-by-Step Instructions:
1. Sear the Beef:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Carefully add the beef to the pot, browning it on all sides. You may need to do this in batches to avoid overcrowding. Once browned, remove the beef and set it aside on a plate.
2. Sauté the Aromatics:
In the same pot, add the chopped onion and sauté until softened and lightly golden, about 5 minutes. Then, add the minced garlic along with the spices (cumin, coriander, cinnamon, paprika, ginger, and optional cayenne pepper) and cook for 1-2 minutes until fragrant. This helps release those delicious flavors!
3. Build the Stew:
Next, stir in the tomato paste and continue cooking for another minute to enhance the flavor. Now return the browned beef to the pot, along with the diced tomatoes, beef broth, honey (or brown sugar), diced carrots, chickpeas, and if you’re using them, the dried prunes or raisins. Stir everything together well.
4. Let It Simmer:
Bring the stew to a boil, then reduce the heat to low and cover the pot. Allow it to simmer gently for about 1.5 to 2 hours. This will make the beef super tender and let all the flavors meld together. Stir occasionally and adjust the seasoning with salt and pepper as you like.
5. Serve and Enjoy:
Once the beef is tender, ladle the stew into bowls, garnishing with fresh parsley or cilantro. Serve alongside fluffy couscous, which is perfect for absorbing all those amazing flavors. Enjoy your Moroccan Beef Stew!
This hearty, aromatic dish is not just a meal; it’s a delightful experience that transports your taste buds straight to North Africa!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for stews due to its tenderness when cooked slowly, you can also use cuts like brisket or short ribs. Just ensure they have enough marbling for juicy results.
Can I Make This Stew in a Slow Cooker?
Yes! Simply follow the same steps for browning the beef and sautéing the onions and spices. Then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for about 4 hours for tender results.
How Should I Store Leftovers?
Refrigerate any leftover stew in an airtight container for up to 3 days. You can also freeze it for up to 3 months. For reheating, thaw it overnight in the fridge and heat on the stove over low until warmed through.
Can I Adjust the Spice Level?
Definitely! If you prefer a milder stew, reduce the amount of cayenne pepper or omit it altogether. You can also add more spice at the end if you like it hotter, just be sure to do it gradually!
