Description
This Moroccan Spiced Beef Stew is a hearty and flavorful dish featuring tender beef simmered with aromatic spices like cumin, coriander, cinnamon, and paprika. Perfect for a comforting meal, this stew combines beef, vegetables, and rich broth to deliver a warming experience infused with North African flavors.
Ingredients
Scale
Beef and Vegetables
- 2 lbs beef stew meat, cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, sliced
- 2 potatoes, diced
Liquids and Spices
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil: In a large pot over medium heat, warm the olive oil to prepare for browning the beef.
- Brown the beef: Add the cubed beef stew meat and brown it on all sides to seal in the flavors and develop a rich base for the stew.
- Remove beef: Take the browned beef out of the pot and set it aside for later.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot and sauté until they become soft and fragrant.
- Add vegetables: Stir in the sliced carrots and diced potatoes, cooking for a few minutes to combine flavors.
- Return beef to pot: Put the browned beef back into the pot with the vegetables.
- Add liquids and spices: Pour in the diced tomatoes and beef broth, then add the cumin, coriander, cinnamon, ginger, and paprika. Stir well to mix the spices evenly.
- Bring to boil: Raise the heat to bring the stew to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let the stew simmer gently for 1.5 to 2 hours until the beef is very tender.
- Season: Taste and season with salt and pepper as needed for balanced flavor.
- Garnish and serve: Sprinkle fresh cilantro over the stew before serving to add a fresh, vibrant touch.
Notes
- For a thicker stew, remove the lid during the last 30 minutes of simmering to reduce the liquid.
- Serve this stew with couscous or crusty bread to soak up the flavorful sauce.
- You can substitute beef with lamb for a slightly different flavor profile.
- For a lower-sodium option, use low-sodium beef broth and reduce added salt.
- The stew can also be made a day ahead; flavors deepen overnight when refrigerated.
