Simple Moroccan Spiced Beef Stew Recipe

Hello there! Clara here, and I’m so excited to share one of my absolute favorite comfort meals with you: Moroccan spiced beef stew. There’s something incredibly soothing about a rich, flavorful stew simmering on the stove, especially on a busy weeknight. This recipe is a vibrant, aromatic twist on a classic, and I promise, it’s easier than you think! In just about 1 hour and 45 minutes on the stovetop, or even faster using a pressure cooker, you can have a hearty, delicious Moroccan spiced beef stew that will warm you from the inside out.

Table of contents

Table of Contents

Why You’ll Love This Moroccan Spiced Beef Stew

This isn’t just another beef stew recipe; it’s a culinary adventure that’s both comforting and exciting. I’ve crafted it with you, the busy mom, woman, and family cook, in mind. Looking for more ways to make healthy eating delicious? Explore these delicious iron-rich recipes for your family.

• Simple Ingredients: You don’t need to hunt down exotic ingredients; most of what you need is already in your pantry.
• Rich Moroccan Flavors: The blend of spices like paprika, cumin, and coriander creates a symphony of taste that’s both warm and intriguing.
• Flexible Cooking Methods: Whether you prefer the traditional stovetop method or the speed of a pressure cooker, this recipe works beautifully.
• Harissa kick: A spoonful of harissa really wakes up the dish.

What is Ras El Hanout?

Ras el hanout is a complex and fragrant spice blend that’s central to Moroccan cuisine. Think of it as the Moroccan version of garam masala; there’s no single, definitive recipe, and every spice merchant has their own secret blend. Typically, it includes a mix of spices like cardamom, cumin, cloves, cinnamon, nutmeg, peppercorns, ginger, turmeric, and sometimes even dried rose petals. When buying ras el hanout, look for a blend that smells fresh and aromatic, not dusty or stale. A good ras el hanout will elevate your Moroccan spiced beef stew to a whole new level! If you’re keen on exploring more, you might also enjoy a delightful Moroccan soup.

Choosing the Right Cut of Beef

For this Moroccan spiced beef stew, I highly recommend using chuck roast. Chuck roast has beautiful marbling, which means it has streaks of fat running through the meat. As it cooks low and slow, the fat renders down, creating a tender and flavorful result. While other cuts like round roast or sirloin can be used, they tend to be leaner and may require a longer cooking time to become tender. Using chuck roast guarantees a melt-in-your-mouth texture and a rich, beefy flavor that perfectly complements the Moroccan spices.

Moroccan Spiced Beef Stew Ingredients

• 1 (2-pound) chuck roast (trimmed and cubed into approximately 1-inch cubes)
• 3 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 2 stalks celery (chopped)
• 1 medium onion (chopped)
• 2 large carrots (sliced)
• 4 cloves garlic (sliced)
• 2 cups beef broth
• 3 small plum tomatoes (coarsely chopped)
• 1 cup dried apricots (coarsely chopped)
• Celery leaves (for garnish)
• 2 dried chipotle peppers
• 4 dried New Mexico chili peppers
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 4 cloves garlic
• 1/4 cup olive oil
• 1 teaspoon broth
• 1 tbsp apple cider vinegar
• Salt (to taste)

How to Make Moroccan Spiced Beef Stew: Step-by-Step

Here’s how to bring it all together!

1. Combine flour, salt, and pepper on a plate and dredge beef pieces.
2. Heat olive oil over medium-high heat in a Dutch oven and brown beef evenly in batches. Pour off excess drippings.
3. Combine the paprika, coriander, turmeric, cumin, ginger, and cayenne and sprinkle over beef. Add the celery, onion, carrot, garlic, and beef broth.
4. Bring to a boil, reduce heat to low, cover, and cook 1 1/4 hours to 1 1/2 hours. Alternately, combine the ingredients in an electric pressure cooker and cook on high for 22 minutes. If you’re a fan of slow-cooked meals, you might also enjoy these cozy slow cooker beef tips.
5. Add the apricots and tomatoes and cook an additional 15 minutes on the stovetop or 1 more minute on high in the pressure cooker.
6. Garnish with celery sprigs and serve with harissa.
7. Place peppers in a small saucepan with enough water to cover. Bring to a boil. Turn off heat and let stand 20 minutes.
8. Remove stems and seeds and transfer to a food processor or blender.
9. Combine cumin and coriander in a dry, nonstick skillet and toast briefly until fragrant, about 30 seconds.
10. Add to the peppers along with garlic, olive oil, broth, and apple cider vinegar. Blend to a smooth paste. Season to taste with salt. Serve with stew.

Spice It Your Way: Adjusting the Heat

One of the best things about cooking at home is that you can customize everything to your own taste. If you’re sensitive to spice, reduce or eliminate the cayenne pepper in the stew. The harissa also adds a significant kick, so start with a small amount and add more to taste. On the other hand, if you like things fiery, feel free to add more cayenne or use a spicier harissa. I always recommend tasting as you go and adjusting the seasonings to your liking.

Common Mistakes and How to Avoid Them

Even the most experienced cooks can run into snags. If your beef is tough, it likely needs more time to cook. Ensure the heat is low and slow, allowing the connective tissues to break down. If the flavor is bland, don’t be afraid to add more spices or a pinch of salt. Always taste and adjust as you go. Also, browning the beef properly at the beginning is essential for developing a rich, deep flavor.

Serving Suggestions for Moroccan Spiced Beef Stew

This Moroccan spiced beef stew is delicious on its own, but it’s even better with the right accompaniments. Serve it with crusty bread for soaking up the flavorful sauce, or spoon it over fluffy couscous or rice. A simple green salad with a lemon vinaigrette provides a refreshing contrast to the richness of the stew. I especially love serving it with a dollop of plain yogurt or labneh to add a cool, creamy element.

Storing and Reheating Your Stew

If you have any leftover stew, store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. When reheating, gently warm the stew over low heat on the stovetop, stirring occasionally, or microwave it in intervals until heated through. Adding a splash of broth or water can help to restore moisture if it seems too thick.

Make-Ahead Instructions

This Moroccan spiced beef stew is a fantastic make-ahead meal! In fact, I often find that the flavors develop and deepen even more when made a day or two in advance. Simply prepare the stew as directed, let it cool completely, and store it in an airtight container in the refrigerator. When you’re ready to serve, reheat it gently on the stovetop or in the microwave.

Ingredient Substitutions and Variations

Here are some easy swaps you can make!

Ingredient/Concern	Substitution/Variation
Beef	Lamb (adjust cooking time)
Dried Apricots	Other dried fruits like dates, figs, or raisins
All-Purpose Flour	Gluten-free all-purpose flour
Beef Broth	Vegetable Broth (for vegetarian)

Harissa: Your Guide to Flavor and Fire

Harissa is a spicy chili paste that’s a staple in Moroccan cuisine. You can often find it in jars or tubes at specialty stores or online. If you’re feeling ambitious, you can easily make your own. Its level of spice can vary, so start with a small amount and add more to taste. For a homemade version, follow steps 7-10 in the recipe.

Nutritional Information

(Estimated per serving): Calories: 450, Protein: 35g, Fat: 25g, Carbohydrates: 30g

Frequently Asked Questions

• Can I use lamb instead of beef? Absolutely! Lamb works beautifully in this stew. Just adjust the cooking time as needed.
• What if I don’t have rose wine? What’s a good substitute? The broth is a good substitute.
• Can I make this in a slow cooker instead of a Dutch oven? Yes, you can! Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours.
• What kind of pumpkin should I use? The recipe doesn’t include pumpkin.
• Can I use canned tomatoes instead of fresh? Yes, you can substitute canned diced tomatoes for fresh plum tomatoes.
• How can I thicken the stew if it’s too thin? You can thicken the stew by simmering it uncovered for a bit longer or by stirring in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
• Can I add other vegetables? Of course! Feel free to add other vegetables like potatoes, turnips, or zucchini.
• What is ras el hanout made of? Ras el hanout is a complex spice blend that typically includes a mix of spices like cardamom, cumin, cloves, cinnamon, nutmeg, peppercorns, ginger, turmeric, and sometimes even dried rose petals.

Conclusion

I hope you’re inspired to try this Moroccan spiced beef stew! It’s a delicious, comforting, and surprisingly easy way to bring a touch of Moroccan flavor to your table. I’d love to hear what you think! Leave a comment below and let me know if you try the recipe, what variations you might like to try, or if you have any questions. Happy cooking!