Description
This Moroccan Beef Stew is a flavorful and hearty dish featuring tender beef chunks, a rich blend of anti-inflammatory spices, root vegetables, and sweet bursts from dried apricots and raisins. Perfectly suited to be served over mashed cauliflower or rice, this stew offers a comforting and aromatic meal reminiscent of traditional North African tagines.
Ingredients
Beef Spice Rub
- 2 1/2 pounds beef chuck roast stew meat, or beef round steak
- 1 tablespoon Kosher salt
- Black pepper to taste
- 1 teaspoon Spanish paprika or sweet paprika
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon turmeric
Beef Tagine
- 3 tablespoons olive oil or avocado oil or ghee
- 1 white or yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 15-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon ginger powder
- 2 teaspoons cumin
- 1 tablespoon Spanish paprika or sweet paprika
- 1/2 teaspoon cinnamon or 2 cinnamon sticks (remove when adding root vegetables)
- 1/4 teaspoon cayenne pepper (optional)
- 3 carrots, peeled and cut into large chunks
- 2 turnips, trimmed and cut into large chunks
- 1/3 cup dried apricots, chopped into small pieces
- 2 tablespoons raisins or golden raisins
Instructions
- Prepare the Beef: Cut the beef roast or steaks into large chunks suitable for stewing.
- Make the Spice Rub: Combine salt, pepper, paprika, cumin, cinnamon, and turmeric in a bowl to create the beef spice rub.
- Season the Beef: Rub the spice mixture evenly onto the beef chunks, coating all sides thoroughly. Let the beef marinate in the spices for at least one hour to absorb the flavors.
- Brown the Beef: Heat a large Dutch oven or cast iron pot over medium heat and add olive oil. Working in batches, add the beef chunks without overcrowding so they brown properly instead of steaming. Brown all sides of the beef pieces, then remove them to a plate.
- Sauté Aromatics: In the same pot, add the chopped onions and minced garlic. Cook for 7 to 10 minutes until the onions have softened and become translucent.
- Add Liquids and Spices: Return all the browned beef to the pot. Add beef broth, diced tomatoes, tomato paste, ginger powder, cumin, paprika, cinnamon, and cayenne pepper if using. Bring the mixture to a simmer over medium-high heat, then reduce heat to low.
- Simmer the Stew: Cover the pot with a lid and cook the stew gently on low heat for 2 hours, allowing the beef to become tender and melt-in-your-mouth soft.
- Add Vegetables and Dried Fruit: After 2 hours, add the carrots, turnips, dried apricots, and raisins to the stew. Replace the lid and continue to cook on low for another 30 minutes, or until the root vegetables are tender.
Notes
- For a richer flavor, use ghee instead of olive or avocado oil.
- You can substitute beef chuck roast with beef round steak if preferred.
- Remove the cinnamon sticks before serving to avoid overpowering the stew.
- Serve this stew over mashed cauliflower for a low-carb option or over steamed rice for a more filling meal.
- The stew can be made ahead and often tastes better the next day as flavors meld.
- Adjust cayenne pepper to your taste for heat or omit for milder flavor.
