This Moroccan beef stew is a warm and flavorful dish that combines tender meat with tasty spices, veggies, and prunes for a hint of sweetness. It’s like a cozy hug in a bowl!
I love how this stew fills the house with amazing smells as it cooks. Perfect to sip on when it’s chilly outside, and it pairs well with crusty bread for dipping—yum!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for slow cooking as it becomes tender and flavorful. If you prefer a leaner option, try using sirloin or brisket, but be aware they may take less time to cook.
Spices: The combination of cumin, cinnamon, paprika, ginger, and turmeric adds depth to this dish. Don’t have one? You can swap ground cumin for coriander, and if you lack turmeric, a pinch of curry powder can work too.
Chickpeas: They’re a great source of protein and add heartiness to the stew. If you’re not a fan or want a different texture, consider using lentils as an alternative.
Dried Prunes: These bring a sweet contrast to the spices. If you want something different, try dried apricots or raisins for a similar effect. You can skip them altogether if you prefer a savory stew!
Couscous: This grain is a wonderful accompaniment. For a twist, consider serving it with quinoa or bulgur for a nutty flavor and more protein.
How Do I Make Sure the Beef is Tender?
Getting your beef tender and juicy is key to a great stew. Here’s how:
- Brown the beef well! This adds flavor through caramelization.
- Use low heat for a long time. A slow simmer helps break down tough fibers.
- Choose the right cut of beef; chuck is fatty enough to stay moist while cooking.
- Keep it covered! This traps steam and helps cook the beef evenly.
With these tips, you’ll end up with melt-in-your-mouth beef that elevates your stew experience!
Moroccan Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- ½ teaspoon ground turmeric
- Salt and freshly ground black pepper, to taste
- 1 (14 oz) can crushed tomatoes
- 2 cups beef broth or stock
- 1 large carrot, peeled and sliced into chunks
- 1 cup cooked chickpeas (or canned, drained and rinsed)
- ½ cup dried prunes, chopped (optional, for sweetness)
For Garnish:
- Fresh cilantro or parsley leaves, chopped
For Serving:
- 1 cup couscous (for serving)
How Much Time Will You Need?
This Moroccan beef stew takes about 30 minutes of prep time and then you’ll simmer it gently for about 1.5 to 2 hours. Just let the flavors meld together while you relax, and it will be ready to enjoy with some light, fluffy couscous!
Step-by-Step Instructions:
1. Sear the Beef:
Start by heating the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the beef cubes in batches so they brown evenly. Sear them on all sides, which should take about 5 minutes per batch. Once browned, remove the beef from the pot and set it aside.
2. Cook the Aromatics:
In the same pot, add the chopped onion. Cook for about 5-7 minutes until it’s soft and translucent. Then, stir in the minced garlic and sauté for another minute. This will fill your kitchen with wonderful smells!
3. Add Spices:
Now it’s time to stir in all those beautiful spices: cumin, cinnamon, paprika, ginger, turmeric, salt, and black pepper. Cook this mixture for about 1 minute until the spices are fragrant and nicely mixed together.
4. Combine Everything:
Return the browned beef back into the pot, stirring well to coat the meat with the spice mixture. Then, add the crushed tomatoes and beef broth. Mix it all together and bring this to a gentle boil.
5. Simmer to Perfection:
Once boiling, reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the beef is super tender. Occasionally, check on it and give a little stir to prevent sticking.
6. Add Veggies:
About 30 minutes before you’re ready to eat, add in the sliced carrots, chickpeas, and prunes (if you’re using them). Let everything continue to simmer until the carrots are tender.
7. Taste and Adjust:
Before serving, take a moment to taste the stew and adjust the seasoning with more salt and pepper if necessary.
8. Prepare the Couscous:
While your stew is finishing up, prepare the couscous according to the package instructions. It’s quick and simple!
9. Serve and Enjoy:
To serve, ladle the hearty beef stew into bowls alongside the couscous. Garnish with fresh cilantro or parsley for a pop of color and flavor.
This Moroccan beef stew is a comforting dish full of rich, warm spices, tender beef, and a hint of sweetness from the prunes. Enjoy every bite!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for stews due to its tenderness when cooked long and slow, you can use cuts like brisket or sirloin. Just keep in mind that leaner cuts may require less cooking time.
Can I Make This Stew Vegetarian?
Yes! You can substitute the beef with hearty vegetables like mushrooms or root veggies, and use vegetable broth instead of beef broth. For protein, add lentils or chickpeas, and make sure to adjust the cooking time accordingly since vegetables don’t need as long.
How Do I Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage! Just ensure it’s completely cooled before transferring to a freezer-safe container, and it will keep well for up to 3 months.
What Can I Serve with the Stew Besides Couscous?
If you want to mix things up, this stew pairs well with rice, quinoa, or even warm flatbreads like naan! For a low-carb option, serve it over a bed of sautéed greens or spiralized vegetables.