Moroccan Braised Beef
Transport your taste buds to North Africa with this aromatic Moroccan Braised Beef recipe, a dish brimming with bold spices, tender beef, and a touch of sweetness. Juicy beef chuck roast is slow-braised until fork-tender in a fragrant sauce of cumin, coriander, cinnamon, and paprika, balanced with the natural sweetness of dried apricots, raisins, and a drizzle of honey. Chickpeas add a hearty, protein-packed element, while fresh cilantro and toasted slivered almonds provide a vibrant and nutty finishing touch. Perfect for cozy family dinners or entertaining guests, this flavorful stew pairs beautifully with fluffy couscous or rice. Ready your Dutch oven for a culinary journey that melds savory, sweet, and spicy into every mouthwatering bite!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 0.5 teaspoons cayenne pepper
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons tomato paste
- 2.5 cups beef broth
- 2 tablespoons honey
- 0.5 cup dried apricots
- 0.25 cup raisins
- 1 can chickpeas
- 0.25 cup fresh cilantro
- 0.25 cup toasted slivered almonds
Instructions
Cut the beef chuck roast into 2-inch cubes, trimming away excess fat, and pat dry with paper towels.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove and set aside.
Dice the onion and mince the garlic. In the same pot, reduce heat to medium and add the onion. Sauté for 5-7 minutes until softened, then add the garlic and cook for an additional 1-2 minutes.
Stir in the ground cumin, ground coriander, paprika, ground cinnamon, cayenne pepper, salt, and black pepper. Toast the spices for 1 minute until fragrant.
Add the tomato paste to the pot and stir to coat the onions and spices. Cook for 1-2 minutes until the paste darkens slightly.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the honey, dried apricots, and raisins.
Return the seared beef to the pot, ensuring it is mostly submerged in the liquid. Bring to a gentle boil over medium heat, then reduce the heat to low and cover with a lid.
Simmer the beef for 2.5-3 hours, stirring occasionally, until the beef is tender and falls apart easily with a fork.
Drain and rinse the chickpeas, then stir them into the pot during the last 15 minutes of cooking to warm through.
Taste and adjust seasoning if needed. Serve the Moroccan braised beef over couscous or rice, garnished with fresh cilantro and toasted slivered almonds.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 22.3 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1018 mg | 22% | |
*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.
