Moroccan Beef Stew with Orange and Lemon
Dive into the vibrant flavors of North Africa with this Moroccan Beef Stew with Orange and Lemon, a soul-warming dish that masterfully balances savory, sweet, and citrusy notes. Tender chunks of beef are gently simmered with aromatic spices like cumin, cinnamon, ginger, and smoked paprika, creating a rich, fragrant base. The addition of fresh orange and lemon zest and juice adds a bright tang, while dried apricots and chickpeas provide delightful texture and sweetness. This hearty stew is finished with a garnish of fresh herbs and optional toasted almonds for added crunch. Perfect for family dinners or special occasions, it pairs beautifully with couscous, rice, or crusty bread. Whether you're seeking a comforting meal or looking to impress with Moroccan-inspired cuisine, this dish promises bold taste and wholesome satisfaction.
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Recipe Information
Ingredients
- 900 grams beef stew meat
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 400 grams diced tomatoes (canned)
- 500 milliliters beef broth
- 1 large orange, zest and juice
- 0.5 large lemon, zest and juice
- 150 grams dried apricots, chopped
- 300 grams chickpeas (cooked or canned, drained and rinsed)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons optional: toasted almonds, slivered
Instructions
Season the beef stew meat with 1 teaspoon of salt and the ground black pepper. Toss well to coat evenly.
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. In batches, brown the beef on all sides, about 3-4 minutes per batch. Remove the browned beef to a plate and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the diced onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
Stir in the cumin, cinnamon, ginger, and smoked paprika. Cook the spices for 30 seconds to release their aroma.
Return the browned beef to the pot. Add the diced tomatoes, beef broth, orange juice, orange zest, lemon juice, and lemon zest. Stir well to combine.
Bring the stew to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 90 minutes, stirring occasionally.
After 90 minutes, add the chopped dried apricots and chickpeas to the stew. Stir well and continue to simmer, uncovered, for an additional 20-30 minutes until the beef is fork-tender and the stew has thickened slightly.
Taste and adjust seasoning with the remaining teaspoon of salt, if needed.
Garnish the stew with fresh cilantro, parsley, and optional toasted almonds before serving.
Serve hot with steamed couscous, rice, or warm crusty bread.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 22.3 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1193 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
