Best Moroccan Beef Stew Recipes

MOROCCAN BEEF STEW

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.

MOROCCAN BEEF AND LENTIL STEW

Steps:

• Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
• Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
• Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.

SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS

Steps:

• Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
• About 15 minutes before serving, cook the couscous as the label directs.
• Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.

SPICY BEEF STEW WITH MOROCCAN SPICE RUB

Steps:

• Place beef in a large bowl. Add ras el hanout and rub until beef is completely coated. Let sit for 15 minutes.
• Heat oil in a stew pot over high heat until shimmering. Add meat, making sure it's not overcrowded, and sear to seal in the juices, stirring occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate.
• Reduce heat to medium and add leek and onion to the pot. Saute until leeks turn golden and translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and saute until they begin to soften, 2 to 3 minutes. Add cooked meat back to the pot, along with diced pumpkin and tomato paste. Cook and stir for 2 minutes.
• Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Cook until wine reduces by half, 2 to 3 minutes. Add beef stock, rosemary, mint, bay leaf, salt, and pepper and return to a boil. Reduce heat, cover, and simmer for 40 minutes.
• Add parsnip and carrot, cover, and simmer until beef is tender, about 40 minutes longer. Taste sauce and add lemon juice and sugar, if needed.

MOROCCAN APPLE BEEF STEW

Steps:

• Mix salt, cinnamon, pepper and allspice; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. , Brown beef in batches, adding more oil as necessary. Remove beef with a slotted spoon., Add onion to same pan; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in tomato sauce, broth, dried plums and honey. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours. , Add apples; cook, covered, until beef and apples are tender, 30-45 minutes longer. Skim fat. If desired, serve stew with rice or couscous. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

MOROCCAN BEEF STEW

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.

MOROCCAN BEEF STEW WITH ORANGE AND LEMON

Steps:

• Fry onion & garlic until onion has softened.
• Add beef and slightly brown.
• Add remainder of ingredients and mix through.
• If you have a pressure cooker, put lid on pressure cooker and turn up high until pressure has built, then turn heat down and simmer for 20 minutes
• If you do not have a pressure cooker you can simmer this for 1 1/2 hours or until meat is tender.
• Serve with cous cous mixed with pinenuts and sultanas, along with roasted pumpkin.

MOROCCAN BEEF STEW TAGINE/TAJINE

Steps:

• Combine flour, salt and pepper.
• Coat the meat with the flour in a large bowl or large plastic bag.
• In a large skillet or Dutch oven brown the meat in very hot oil about 10 minutes or until browned.
• Remove from heat.
• Stir into the pan the undrained tomatoes, water, cinnamon sticks, orange peel, garlic, cumin and sugar.
• Simmer covered about 1 hour 15 minutes or until meat is almost tender.
• Add carrots (or sweet potato) and cook covered until tender (about 20 minutes).
• Add the chick peas and cook until heated through.
• Serve over couscous.

MOROCCAN BEEF & APPLE STEW

Steps:

• In a large bowl, toss beef with 4 tablespoons seasoning blend. Refrigerate, covered, 30 minutes., In a Dutch oven, heat 1/4 cup butter over medium heat. Brown beef in batches. Remove with a slotted spoon., In same pan, melt remaining butter. Add onions, celery and remaining seasoning blend; cook and stir until vegetables , are tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., Stir in sweet potatoes, apples, carrots and apple butter. Cook, covered, 30-40 minutes longer or until meat and vegetables are tender. Sprinkle with cilantro. Serve with couscous.

MOROCCAN STYLE BEEF STEW

Steps:

• Cook orzo according to package directions or boil in lightly salted water 7 minutes until al dente; add drained chickpeas and drain all in a colander.
• In a large skillet, heat oil over medium high heat; add onion and garlic and cook about 3 minutes while stirring.
• Season with cumin, oregano, cinnamon, and salt.
• Add beef and cook 3 to 4 minutes, while stirring and breaking up meat.
• Add currants, olives, orange juice, red wine, and tomatoes; simmer 8 minutes.
• Stir in pasta and chickpeas.

MOROCCAN BEEF STEW

Steps:

• Heat 1 tablespoon oil in large nonstick pan over high heat.
• Sprinkle beef with salt and pepper.
• Add beef to pan in batches and sauté until cooked to desired doneness, about 2 minutes for medium-rare.
• Using slotted spoon, transfer beef to bowl.
• Add remaining 1 tablespoon oil to skillet.
• Add shallots, carrots and cauliflower and sauté until golden, about 3-5 minutes.
• Add all spices; stir 30 seconds.
• Sprinkle flour over; stir 30 seconds.
• Stir in broth and bring to boil. Reduce heat to medium; simmer until carrots are just tender, about 8 minutes.
• Return beef to skillet; cook until sauce thickens slightly, about 1 minute. Season stew to taste with salt and pepper.
• Stir in 1/4 cup chopped mint. Transfer stew to bowls.
• Sprinkle with remaining chopped mint and serve.

ROCK'IN MOROCCAN BEEF STEW

Steps:

• 1. Cut up garlic, ginger, kale, eggplant, onion, potatoes, tomatoes, and basil. Set aside. 2. Brown organic grass fed beef in Grape seed oil in a hot skillet over a medium flame. 3. Draining the fat from the beef using a colander or slotted spoon. 4. Toss in kale, garlic, ginger, and salt with the beef and cook it until the kale starts to wilt a bit. 5.Turn off the flame and set the skillet aside. 6.In a bowl I mix together one jar of Harissa, chopped preserved lemons, honey, chili paste and spices and set it aside. 7. Add the cut vegetables to the Tagine and pour over half of the Harissa mixture, combine until all the veggies are completely coated. 8. Add the other half of the Harissa mixture to the beef and kale in the skillet and stir until all the ingredients are thoroughly combined. 9. Lay the beef on top of the raw veggies in the Tagine and put the lid on and pop the Tagine in a pre-heated 375 degree oven for 20 minutes. 10. After 20 minutes, take the Tagine out of the oven VERY carefully it is extremely hot!! Remove lid. 11. Using a large spoon, stir the ingredients until the beef and veggies are thoroughly combined. 12. Put the lid back on and continue cooking for another 20-30 minutes or until the potatoes are nice and tender. 13. Remove the Tagine from the oven after 20 - 30 minutes and allow the stew to cool for about 15 minutes before serving. 14. Serve this Moroccan Beef Stew with flatbread, feta cheese, and Greek yogurt dip OR with steamed Jasmine rice and Plantains.