Moroccan Beef Stew. Sprinkle beef with salt and pepper. Tips for making Moroccan Beef Stew: I've made some adjustments to her recipe over time, but some things Mom just knew best — like using a chuck roast for the stew meat and hand-trimming it. Sprinkle beef with salt and pepper.
Last time I have cooked Moroccan Beef Stew for my friend from Cologne, who visited us for a weekend and I saw, when he tried this dish, he was as amazed as we were when we discovered it.
The mixture of soft beef, sweet and spice sauce make the dish unforgettable.
This wonderfully fragrant Moroccan beef stew calls for spices you may already have on hand.
You can have Moroccan Beef Stew using 15 ingredients and 3 steps. Here is how you cook it.
Ingredients of Moroccan Beef Stew
- Prepare 2 lbs of beef chuck, trimmed and cut into 1 inch cubes.
- You need 1 of purple onion, chopped.
- You need 1 of large carrot, sliced 1/4 inch thick on the bias.
- You need 4 cloves of garlic, chopped.
- Prepare 1 of red or orange bell pepper, chopped.
- It's 1 tbsp of Spanish paprika.
- Prepare 2 tsp of ground cumin.
- It's 1 1/2 tsp of ground cinnamon.
- You need 1/2 tsp of ground ginger.
- It's 1 of heap tsp beef stock paste.
- It's 1 tbsp of honey.
- Prepare 1/2 cup of Kalamata olives, pitted.
- It's 1/2 cup of golden raisins.
- It's 1 handful of cilantro, chopped.
- It's of Zest from 1 lemon.
If not, they are easily found and will come in handy for many low-FODMAP recipes. This stew is typically served with couscous made from high-FODMAP wheat, however quinoa, buckwheat groats, or millet are excellent low-FODMAP stand-ins for couscous. Moroccan Spiced Beef Stew is a wonderful comfort food. It's best appreciated during the cold winter days when dishes like stews, soups, and sauces; simmer forever and make the house smell amazing!
Moroccan Beef Stew step by step
- Add a splash of olive oil to a large pot on medium-high heat. Season the beef cubes with salt and pepper and fry them in the pot until they're well-browned. Remove any excess oil and fill the pot with enough cold water to cover the meat. Cover and turn the heat down to medium-low. Let simmer for 2 hours, skimming the surface regularly to remove any scum. Add extra water as needed..
- Add a splash of olive oil to a large, deep pan on medium-high heat. Add the onions and carrots and fry for 2 to 3 minutes. Add the garlic and bell pepper and fry 1 minute more. Stir in the spices and continue frying 1 minute..
- Pull the beef cubes from their pot and stir 3 cups of the braising liquid as well as the stock paste and honey into the pan of spiced veggies. Add the olives and raisins and bring to a simmer. Let cook 5 minutes, then add the beef, cilantro and half the lemon zest. Simmer 2 to 3 minutes to warm the meat through. Sprinkle the remaining lemon zest on top when serving..
Its so homey and brings childhood memories rushing back. I really love the smell of some good stew boiling in a pot on Sunday afternoon. A Moroccan beef stew packed with juicy flavours, this is a classic one-pot recipe that'll feed and warm the family on those chilly winter evenings. Adding ras el hanout or another mixed spice blend adds depth and complexity to the stew, bolstering the overall flavour. Serve with a generous hunk of sourdough bread to mop up the juices afterwards.
