Name: Moroccan Beef Stew
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Moroccan
Ingredients: 1 kg beef chuck or stewing beef; 2 tbsp olive oil; 1 large onion; 3 garlic cloves; 1 tbsp grated fresh ginger; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sweet paprika; 0.5 tsp ground cinnamon; 0.25 tsp cayenne pepper (optional); 400 g can of chopped tomatoes; 500 ml beef stock; 2 large carrots; 100 g pitted prunes; 50 g dried apricots; 1 preserved lemon; 1 tbsp honey; 1 small handful fresh coriander; Salt and black pepper

Description

A flavorful Moroccan stew with beef, vegetables, and dried fruits, perfect for a hearty family meal.

Ingredients

Scale

1 kg beef chuck or stewing beef
2 tbsp olive oil
1 large onion
3 garlic cloves
1 tbsp grated fresh ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
0.5 tsp ground cinnamon
0.25 tsp cayenne pepper (optional)
400 g can of chopped tomatoes
500 ml beef stock
2 large carrots
100 g pitted prunes
50 g dried apricots
1 preserved lemon
1 tbsp honey
1 small handful fresh coriander
Salt and black pepper

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Instructions

Pat the beef cubes dry and season generously with salt and pepper.
Heat the olive oil over medium-high heat. Sear the beef in batches for 3-4 minutes per side until deeply browned. Transfer to a plate.
Reduce the heat to medium and add the chopped onion to the same pot. Cook for 6-8 minutes until softened and lightly golden.
Stir in the minced garlic and grated ginger, cooking for 1 minute.
Add the cumin, coriander, paprika, cinnamon, and optional cayenne pepper. Stir for about 60 seconds to bloom the spices until fragrant.
Pour in the chopped tomatoes and beef stock, scraping up the browned bits to deglaze the pot. Return the seared beef (and juices) to the pot and bring to a gentle simmer.
Cover, reduce heat to low, and simmer for 90 minutes, maintaining a very gentle bubble.
Stir in the chunked carrots, prunes, dried apricots, preserved lemon, and honey. Cover and cook for another 45-60 minutes until the beef is fork-tender and the carrots are just tender.
Uncover and, if needed, simmer for 10-15 minutes to reduce and thicken. Taste and season with salt and pepper.
Stir through most of the chopped fresh coriander, reserving some for garnish. Serve hot.

Notes

Serve over couscous or with crusty bread. Leftovers can be stored in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 150 minutes
Category: Main Course
Method: Stovetop
Cuisine: Moroccan

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 9g
Sodium: 500mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 7g
Protein: 35g
Cholesterol: 90mg