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I stumbled upon this Moroccan beef stew recipe during my travels, and it's become a favorite in my kitchen. Rich, aromatic spices mingle with tender beef chunks, creating a comforting dish that'll transport your taste buds to North Africa. What sets this stew apart are warm notes of cinnamon and honey balancing savory cumin and turmeric. Perfect for chilly evenings or impressing dinner guests, this hearty meal comes together easily, filling your home with mouthwatering scents as it simmers.
Ingredients for Moroccan Beef Stew
- Beef chuck: Tenderizes during slow cooking, adds rich flavor, and creates a hearty base for the stew.
- Olive oil: Enhances flavors, prevents sticking, and helps brown the beef chuck for a delicious depth of taste.
- Onion: Adds sweetness and depth to the stew, creating a flavorful base that complements the spices and beef.
- Garlic: Infuses the stew with a rich, savory flavor and aroma, enhancing the overall taste of the dish.
- Cumin: Provides a warm, earthy flavor that complements the beef and other spices, adding depth to the stew.
- Cinnamon: Adds a warm, sweet note to the stew, balancing the savory flavors and creating a complex taste profile.
- Ginger: Offers a zesty, aromatic flavor that pairs well with the beef and spices, adding a subtle kick to the stew.
- Turmeric: Adds a vibrant color and a warm, slightly bitter flavor that enhances the overall taste of the stew.
- Canned tomatoes: Provide a rich, tangy base for the stew, adding depth of flavor and a hint of sweetness.
- Beef stock: Infuses the stew with a savory richness, intensifying the beefy flavor and creating a hearty broth.
- Carrots: Add natural sweetness and a pop of color to the stew, while providing a tender texture and subtle flavor.
- Zucchini: Offers a light, fresh element to the stew, adding a tender texture and mild flavor to the dish.
- Honey: Balances the savory flavors of the stew with a touch of sweetness, enhancing the overall taste profile.
- Chickpeas: Add a creamy texture and nutty flavor to the stew, providing a source of plant-based protein and fiber.
Read more: Moroccan Lamb Stew
Essential Tools for Making This Stew
- Dutch oven: Essential for slow cooking the beef stew and ensuring even heat distribution.
- Chef's knife: Needed to chop the vegetables and cube the beef chuck for the stew.
- Cutting board: Provides a stable surface for chopping ingredients safely and efficiently.
- Wooden spoon: Ideal for stirring and scraping the bottom of the pot to prevent sticking and ensure even cooking.
Moroccan Beef Stew Recipe
A hearty and flavorful Moroccan beef stew perfect for a cozy dinner.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 kg Beef Chuck cut into cubes
- 2 tbsp Olive Oil
- 1 Onion chopped
- 3 cloves Garlic minced
- 2 tsp Ground Cumin
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1 tsp Turmeric
- 400 g Canned Tomatoes
- 500 ml Beef Stock
- 2 Carrots sliced
- 1 Zucchini sliced
- 1 tbsp Honey
- 1 cup Chickpeas cooked
- to taste Salt and Pepper
Read more: Moroccan Chicken Stew
Instructions:
- Heat olive oil in a large pot over medium heat. Add beef and brown on all sides.
- Add chopped onion and garlic to the pot. Cook until softened.
- Stir in cumin, cinnamon, ginger, and turmeric. Cook for another minute.
- Add canned tomatoes, beef stock, carrots, and zucchini. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours, until beef is tender.
- Stir in honey and cooked chickpeas. Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes:
This stew pairs well with couscous or crusty bread.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 1200mgFiber: 8gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 5mg
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Tried this recipe?Let us know how it was!
Read more: Moroccan Chicken Stew With Couscous Recipe
Tips for Making Moroccan Beef Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed, but do not add the honey and chickpeas.
- Let it cool completely before storing in an airtight container in the fridge for up to 3 days.
- When ready to serve, reheat the stew on the stovetop, then stir in the honey and chickpeas.
Freezing Instructions
- Cool the stew completely before transferring it to a freezer-safe container.
- Label the container with the date and store in the freezer for up to 3 months.
- Thaw overnight in the fridge before reheating on the stovetop.
Adding a splash of pomegranate molasses to this Moroccan beef stew can enhance the depth of flavors and add a subtle tangy sweetness to the dish.
Common Questions About This Beef Stew Recipe
FAQ:
Can I use a different type of meat for this Moroccan beef stew recipe?
Yes, you can substitute beef with lamb, chicken, or even tofu for a vegetarian option.
How can I make this stew spicier?
To add more heat, you can include a chopped chili pepper or a pinch of cayenne pepper to the stew.
Can I make this stew ahead of time?
Absolutely! This stew actually tastes even better the next day as the flavors have more time to meld together.
Is it necessary to use chickpeas in this recipe?
No, chickpeas are optional. You can leave them out or substitute with another legume like lentils if you prefer.
Can I freeze the leftovers of this Moroccan beef stew?
Yes, this stew freezes well. Just store it in an airtight container and thaw in the refrigerator before reheating.
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