This Moroccan Beef Stew is a warm hug in a bowl. It’s filled with tender beef, hearty veggies, and a mix of spices that make your taste buds dance with joy!
I love to serve this stew with warm bread to soak up every bit of that delicious sauce. Trust me, you won’t want to miss a single drop! 😋
Key Ingredients & Substitutions
Beef Chuck: This is ideal for stews because it becomes tender during long cooking. If you want a leaner option, you can use brisket or even lamb for a richer flavor.
Olive Oil: This adds a nice depth of flavor. You could substitute with canola or vegetable oil if needed, but olive oil really shines here.
Onion and Garlic: Essential for flavor! You might use shallots instead of onion, or even garlic powder if you’re in a pinch with fresh garlic.
Chickpeas: They add protein and texture. If you’re looking for a different legume, lentils or even kidney beans work well, though cooking times may vary.
Spices: The combination is key to this stew. If you lack some spices, don’t stress! Curry powder can be a great substitute for many of them, providing a warm flavor.
How Do I Get the Beef to be Tender and Full of Flavor?
Getting the beef just right is crucial for this stew. The browning step is what really intensifies the flavor. Here’s how you can do it:
- Use a heavy pot for even heat distribution.
- Don’t overcrowd the pot when browning the beef; do it in batches if necessary.
- Allow the beef to sear without moving it for a few minutes to form a nice crust.
- After you’ve added the spices, let them toast for a minute – this brings out their flavors!
- Remember, low and slow is the way to go; letting it simmer gently will yield the most tender meat.
Using these techniques will give you an aromatic, deeply flavored stew every time! Enjoy your cooking! 🥘
How to Make Moroccan Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 1 (14 oz) can diced tomatoes
- 1 cup beef broth
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp ground black pepper
- Salt to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
For Serving:
- Couscous, for serving
How Much Time Will You Need?
This Moroccan Beef Stew will take about 20 minutes to prepare and around 1.5 to 2 hours to cook. Most of the time, you’ll allow it to simmer, so you can relax while it fills your kitchen with amazing smells!
Step-by-Step Instructions:
1. Browning the Beef:
In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown all sides of the beef, which should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
2. Sautéing the Veggies:
In the same pot, add the chopped onion and cook until it becomes soft, about 5 minutes. Then add the minced garlic and cook for another minute until it smells delicious.
3. Toasting the Spices:
Now it’s time to add the spices! Stir in the cumin, cinnamon, ginger, paprika, turmeric, black pepper, and a pinch of salt. Let them cook together, stirring frequently for about 1 minute, until they become fragrant.
4. Combining Ingredients:
Return the browned beef to the pot and mix it well with the onions and spices. Then add the chopped carrots, diced tomatoes (with their juices), and the beef broth. Stir everything together and bring it to a gentle simmer.
5. Slow Cooking:
Cover the pot, reduce the heat to low, and let it cook for about 1.5 to 2 hours, or until the beef is nice and tender. Be patient; the magic happens here!
6. Adding Chickpeas:
In the last 15 minutes of cooking, add the drained chickpeas. This will give them just enough time to warm through while also allowing the sauce to reduce and thicken a bit.
7. Final Touches:
Just before you’re ready to serve, stir in the freshly chopped cilantro and give it a taste. Adjust the seasoning with more salt if needed.
8. Serving:
Serve your hearty Moroccan beef stew hot, alongside fluffy couscous. Don’t forget to garnish each bowl with a sprinkle of extra cilantro for that touch of freshness!
Enjoy a warm, comforting Moroccan beef stew full of aromatic spices and hearty flavors!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is perfect for stewing, you can use cuts like brisket or round. Just remember that cooking times may vary depending on the cut you choose. The key is to cook it low and slow to ensure tenderness!
How to Store Leftovers?
If you have leftovers, store the stew in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave. The flavors will continue to deepen and be just as delicious!
Can I Make This Recipe in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for about 6-7 hours or until the beef is tender. It’s a great option for a hands-off cooking experience!
What Should I Serve with This Stew?
Couscous is a classic choice, as it soaks up the flavorful sauce beautifully. You could also serve it with crusty bread, rice, or even a side of roasted or steamed vegetables for a well-rounded meal.
