This Moroccan Beef Stew is a cozy dish full of tender beef, sweet apricots, and fragrant spices. It’s like a warm hug in a bowl!
Cooking this stew fills the house with the best smells ever. I love serving it with fluffy couscous—it’s perfect for soaking up all that delicious sauce. Yum!
Key Ingredients & Substitutions
Beef Stew Meat: Use chuck or brisket for a tender stew. If you’re looking for a leaner option, consider using sirloin, but remember it cooks faster.
Olive Oil: Extra virgin olive oil gives a lovely flavor, but you could substitute it with canola or avocado oil, especially for high-heat cooking.
Spices: Cumin and coriander are essential for that Moroccan taste. If you’re out of ground spices, whole seeds can be toasted and ground for a fresher flavor. For a different twist, try adding saffron or a dash of paprika.
Dried Apricots: Traditional, but you can replace them with raisins or dried figs if you’re not a fan of apricots. They’ll still add that nice sweetness!
Couscous: This dish typically uses couscous, but quinoa or rice can be an excellent alternative for a hearty base.
How Do I Get the Beef Perfectly Tender?
Cooking the beef right is key to a delicious stew. Here’s how to make sure it turns out perfectly tender:
- Start by browning the beef cubes in batches. This creates a nice crust and seals in the flavors.
- Don’t rush the simmering process! Letting the stew cook low and slow for about 1.5 hours allows the collagen in the meat to break down, resulting in tender pieces.
- Adding the carrots and chickpeas near the end keeps them from becoming mushy. Cooking them in the last 30 minutes ensures they’re just right!
With these tips, your Moroccan Beef Stew will be mouthwateringly delicious!
Moroccan Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional for heat)
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth or stock
- 2 large carrots, peeled and cut into chunks
- 1 cup dried apricots, chopped (optional, but traditional)
- 1 can (15 oz) chickpeas, drained and rinsed
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped for garnish
For Serving:
- 2 cups couscous
- 2 cups water or broth
- Pinch of salt
- 1 tbsp olive oil or butter
How Much Time Will You Need?
This Moroccan Beef Stew takes about 15 minutes for preparation and about 2 hours of actual cooking time. You’ll be left with a fragrant stew that’s perfect for serving with couscous!
Step-by-Step Instructions:
1. Brown the Beef:
First, heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure to brown them on all sides. This step is crucial because it locks in the flavors. Once browned, remove the beef and set it aside.
2. Sauté the Aromatics:
In the same pot, add the chopped onion and sauté it until it’s softened and gets a bit translucent, about 5 minutes. This adds a nice base flavor to your stew.
3. Add Garlic and Spices:
Next, add the minced garlic to the pot and let it cook for about 1 minute until it’s fragrant. Then, stir in the spices: cumin, coriander, cinnamon, ginger, turmeric, and cayenne (if you like a bit of heat). Cook everything together for about 1 minute to toast those spices and bring out their flavors.
4. Combine the Ingredients:
Now, return the browned beef to the pot. Pour in the diced tomatoes and beef broth, then give it a good stir. Bring the mixture to a boil.
5. Simmer the Stew:
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for approximately 1.5 hours. This is when the magic happens—the beef will become tender and all the flavors will meld together.
6. Add the Veggies:
After 1.5 hours, add in the chopped carrots, dried apricots, and chickpeas. Continue simmering uncovered for another 30 minutes. This will help the stew thicken slightly and the veggies will be perfectly tender.
7. Season and Serve:
Finally, season the stew with salt and pepper to taste. While the stew finishes, prepare your couscous: bring water or broth to a boil in a separate pot with a pinch of salt and olive oil or butter. Remove from heat, stir in the couscous, cover, and let it sit for about 5 minutes before fluffing with a fork.
8. Dish it Up:
To serve, place a portion of the fluffy couscous in a bowl and ladle the delicious beef stew over the top. Don’t forget to garnish with chopped fresh cilantro or parsley for an extra pop of flavor! Enjoy your hearty and flavorful Moroccan stew!
Can I Use Different Cuts of Beef?
Absolutely! While stew meat is ideal, you can also use cuts like chuck or brisket for great flavor and tenderness. Just ensure they’re cut into similar sizes for even cooking.
How Can I Make This Stew Vegetarian?
To make a vegetarian version, swap the beef for hearty vegetables like mushrooms or eggplant and use vegetable broth instead of beef broth. You can also add beans or lentils for protein!
What If I Don’t Have Dried Apricots?
No problem! You can substitute dried apricots with raisins, dried figs, or even chopped dates. Each will bring a hint of sweetness to your stew.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat the stew on the stove over low heat, adding a little broth if necessary to loosen it up. Enjoy your stew again!
