Description
This Moroccan-inspired beef stew is a rich, flavorful dish full of warm spices, tender beef, and sweet dried apricots and raisins. The savory and slightly sweet combination of ingredients makes this stew an unforgettable meal.
Ingredients
- 3 lbs Beef chuck roast, cut into 2-inch cubes
- 2 tbsp Olive oil
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 1 inch Ginger, grated
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Turmeric powder
- 1/4 tsp Cinnamon
- 1/4 tsp Cayenne pepper (optional, for heat)
- 1 (14.5 oz) can Diced tomatoes, undrained
- 4 cups Beef broth
- 1 cup Dried apricots, halved
- 1/2 cup Raisins
- 1/4 cup Chopped fresh cilantro, for garnish
- Salt and freshly ground black pepper to taste
- Cooked couscous, for serving
- 1/4 cup Sliced almonds, toasted, for garnish (optional)
- 1 Lemon, cut into wedges, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the browned beef from the pot and set it aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
- Stir in the ground cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for about 1 minute to toast the spices, releasing their flavors.
- Pour in the diced tomatoes, scraping up any browned bits from the bottom of the pot. Add the beef back into the pot along with any juices. Stir to combine.
- Add the beef broth, dried apricots, and raisins to the pot. Stir everything together, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
- Taste the stew and adjust the seasoning with salt and pepper as needed.
- Serve the stew over a bed of cooked couscous. Garnish with fresh cilantro, toasted sliced almonds, and lemon wedges on the side for an added burst of freshness.
Notes
- For a spicier stew, increase the cayenne pepper or add finely chopped fresh chilies like jalapeños or serranos.
- If you prefer a vegetarian option, replace the beef with hearty vegetables like carrots, sweet potatoes, and cauliflower, and use vegetable broth instead of beef broth.
- For a nut-free version, omit the toasted almonds.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Stew
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 20g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
