Moroccan Style Beef Stew
Embark on a flavorful journey with this Moroccan Style Beef Stew, a hearty dish brimming with exotic spices and wholesome ingredients. Tender chunks of seared beef simmer gently in a fragrant blend of cinnamon, cumin, and turmeric, perfectly balanced with sweet golden raisins, dried apricots, and a touch of cayenne pepper for a hint of heat. Brightened with fresh cilantro and packed with nourishing chickpeas, carrots, and tomatoes, this stew offers a harmonious combination of savory, sweet, and aromatic elements. Ready in just over an hour, it’s perfect for cozy family dinners or entertaining guests. Serve it over fluffy couscous, warm crusty bread, or a bed of rice to soak up every last drop of the richly spiced broth. This one-pot wonder is sure to become a comforting favorite!
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Recipe Information
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1 tsp ground turmeric
- 0.25 tsp cayenne pepper
- 4 cups beef broth
- 1 14 oz can diced tomatoes
- 3 medium carrots, peeled and sliced into rounds
- 0.5 cup golden raisins
- 0.5 cup dried apricots, chopped
- 1 15 oz can chickpeas, drained and rinsed
- 0.25 cup fresh cilantro, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef cubes with salt and black pepper. Add half of the beef to the pot and sear on all sides until browned, about 4-5 minutes. Remove and repeat with the second batch, adding the remaining tablespoon of olive oil if needed. Set the browned beef aside.
In the same pot, reduce heat to medium and add the diced onions. Sauté for 5-7 minutes, stirring often, until softened and slightly golden.
Add the minced garlic, cinnamon, cumin, coriander, paprika, turmeric, and cayenne pepper. Stir for 1-2 minutes until the spices are fragrant.
Return the beef to the pot, then add the beef broth, diced tomatoes, carrots, golden raisins, and dried apricots. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 60 minutes, stirring occasionally.
After 60 minutes, uncover the pot and add the chickpeas. Simmer for an additional 20-30 minutes, or until the beef is fork-tender and the liquid has slightly thickened.
Taste the stew and adjust seasoning with additional salt or pepper if needed.
Serve the stew hot, garnished with chopped fresh cilantro. Pair with crusty bread, steamed couscous, or rice.
Nutrition Facts
Calories |
3973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.4 g | 292% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8921 mg | 388% | |
| Total Carbohydrate | 286.9 g | 104% | |
| Dietary Fiber | 62.1 g | 222% | |
| Total Sugars | 141.5 g | ||
| Protein | 226.3 g | 453% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 793 mg | 61% | |
| Iron | 52.2 mg | 290% | |
| Potassium | 7300 mg | 155% | |
*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.
