Moroccan Spiced Beef
Transport your taste buds to the bustling markets of Marrakech with this Moroccan Spiced Beef recipe, a rich and aromatic stew bursting with exotic flavors. Tender chunks of beef are infused with a warm blend of spices, including cumin, coriander, cinnamon, and turmeric, creating a symphony of tastes that captivate the senses. Sweet dried apricots, nutty almonds, and a touch of honey balance the savory notes, while chickpeas and a hearty tomato base add depth and texture. This one-pot wonder simmers to perfection, filling your kitchen with irresistible aromas and yielding a fork-tender dish that’s perfect for serving over fluffy couscous, fragrant rice, or with warm flatbread. Easy to prepare yet impressively flavorful, this recipe is a must-try for lovers of comforting, globally-inspired cuisine. Perfect for family dinners or special occasions, it’s guaranteed to transport you straight to the heart of Morocco!
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Recipe Information
Ingredients
- 500 grams beef stew meat
- 2 tablespoons olive oil
- 1 large onion
- 3 pieces garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper
- 400 grams diced tomatoes
- 250 milliliters beef stock
- 1 tablespoon honey
- 100 grams dried apricots
- 50 grams almonds
- 240 grams chickpeas
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the beef stew meat into bite-sized cubes, if not already done.
Peel and finely chop the onion and garlic.
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef to the pot in batches, searing each batch until browned on all sides. Remove and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Cook for 5-7 minutes until softened.
Add the garlic to the pot and cook for an additional minute, stirring frequently.
Stir in the ground cumin, coriander, paprika, cinnamon, turmeric, and cayenne pepper. Cook for 1-2 minutes to toast the spices.
Add the beef back into the pot along with the diced tomatoes and beef stock. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 60 minutes, stirring occasionally.
After 60 minutes, stir in the honey, dried apricots, almonds, and chickpeas. Season with salt and black pepper.
Continue cooking uncovered for another 20-30 minutes, allowing the liquid to reduce slightly and the flavors to meld.
Taste and adjust seasoning if necessary.
Garnish with freshly chopped cilantro before serving.
Serve hot over couscous, rice, or with warm flatbread.
Nutrition Facts
Calories |
2717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 4162 mg | 181% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 93.1 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 4852 mg | 103% | |
*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.
