Description
A warm, aromatic Moroccan beef stew slow-cooked with fragrant spices, sweet apricots, and tender vegetables. This comforting main dish is rich in exotic flavor and perfect for a hearty meal served over couscous or rice.
Ingredients
Beef and Vegetables
- 2 lbs beef stew meat
- 1 onion, diced
- 2 carrots, sliced
- ½ cup dried apricots
Spices
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp paprika
- 1 tsp turmeric
- Salt & pepper, to taste
Liquids and Oil
- 2 tbsp olive oil
- 2 cups beef broth
Instructions
- Sear the beef: Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef stew meat in batches, searing until all sides are browned to lock in the juices and develop flavor.
- Sauté onion and spices: Add the diced onion to the pot and cook until softened, about 2-3 minutes. Stir in the cumin, cinnamon, paprika, turmeric, salt, and pepper, cooking for an additional 1 minute to release the spices’ aroma.
- Add broth and simmer: Pour in the beef broth along with the sliced carrots and dried apricots. Bring the mixture to a gentle simmer, then reduce heat to low. Cover and let it cook slowly for 1½ to 2 hours, or until the beef is tender and the flavors meld beautifully.
- Serve: Once cooked, taste and adjust seasoning if necessary. Serve the tagine hot over fluffy couscous or steamed rice for a complete, hearty meal.
Notes
- Add canned chickpeas to the stew along with the carrots for extra protein and texture.
- This dish can be cooked traditionally in a clay tagine or a heavy Dutch oven for best results.
- For a thicker sauce, uncover the pot during the last 20 minutes of cooking to reduce the liquid.
- Prep Time: 15 mins
- Cook Time: 2 hrs
- Category: Main Course, Stew
- Method: Stovetop, Slow Cooking
- Cuisine: Moroccan, North African