Moroccan Beef Stew
This Moroccan Beef Stew is a must for your dinner table. Tender cuts of beef along with nourishing vegetables are simmered in a homemade blend of Ras el Hanout Spice Mix and broth.
This Moroccan stew recipe is satisfying and gives all the cozy vibes you need for winter meal prep.
I love making this stew on a sunday and portioning it out for a couple of days. Like most saucy dishes, the flavor intensifies and is even better the next day. My husband really enjoys this stew- he doesn’t love chunks of tomatoes so the tomato paste broth mixture was a win win.
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Why this recipe works
- Just like my Whole30 Beef Stew, Spring Chicken Noodle Soup, Beef Enchilada Soup and Turmeric Soup with Ground Turkey this beef stew is loaded with protein and nutrients.
- One pot means minimal clean up!
- Perfect for meal prep and freezer friendly.
Ingredients you’ll need
- Extra virgin olive oil.
- Beef chuck or stew meat . These are the best cuts of meat for stews.
- Garlic cloves.
- White onion.
- Carrots.
- Celery.
- Yukon gold potatoes.
- Pitted dates. The dates are for sweetness. Trust me once they are blended, you won’t know they are in there.
- Beef broth. Use a high quality broth that is low in sodium and without added sugars.
- Gluten free flour. For thickening. Corn starch or regular flour if you don’t need to avoid gluten.
- Tomato paste.
- Ras el Hanout Spice Mix – This is the same spice blend I use in my Chicken Wing Stew. This is my special Moroccan spice blend made up of cumin, turmeric, ginger, sesame seeds, black pepper, coriander, cinnamon paprika, salt, red chili flakes and nutmeg. You can also buy ras el hanout spice already made.
How to make Moroccan Beef Stew
Step One: Start with combining the broth, dates, flour and tomato paste in a blender. Blend until smooth and set aside.
Step Two: In a large dutch oven over medium- high heat, add the oil and sear the beef in batches. Season the beef with salt and pepper. Ensure all sides are seared and set aside.
Step Three: Add the onion, carrots and celery to the pot. Let the veggies cook until they are sweating about 5 minutes. Add in the garlic along with ras el hangout spice mix and let it cook for 1-2 minutes.
Step Four: Add the potatoes and beef and all the juices back to the pot. Pour in the broth/tomato paste mixture. Place the lid on the pot, bring it to a boil then turn it down to low to simmer. Let it simmer for about 2- 2 ½ hours. The beef and veggies will be tender when done. Adjust taste with salt and pepper as needed.
Pro tip: Blending the broth with the tomato paste and flour ensures a smoother base and also lets the Moroccan spices shine. This is a technique I have used for years and it makes a big difference with the taste and textures.
Storing and reheating
Store in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave for 1-2 minutes or on the stove top on low. Add a touch more broth to thin it out if needed.
Helpful tips for this Moroccan Beef Stew recipe
- I recipe tested this using canned whole tomatoes and beef broth. It works but I found the tomato chunks took away from the ras el hanout spiced broth. Also blending the dates helped with any “sweet surprise chunks”.
- Don’t rush the cooking process for beef stew. The cut of beef will need to break down in order to be pulled apart tenderly.
- Use regular flour for thickening if gluten free isn’t needed.
Serving suggestions
This Moroccan Beef Stew is great on its own but you can also serve it with:
- Potatoes like Roasted Za’atar Potatoes, Buttermilk Mashed Potatoes, Cumin Sweet Potatoes, Root Vegetable Mash, Whole30 Mashed Potatoes.
- Plain rice such as basmati or brown rice or Garlic Turmeric Rice.
- Add fresh rolls or pita to dip.
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Moroccan Beef Stew
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Equipment
Ingredients
- 1 ½ pounds stew meat or beef chuck 1 1/2-2 pounds of stew meat works
- 2 tablespoon extra virgin olive oil
- 1 medium white onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 cloves garlic chopped
- 3 pitted dates use 3 for mild sweetness or 5 for more sweetness.
- 3 cups beef broth
- 2 tbsp gluten free flour
- 3 tbsp tomato paste
- 4 medium gold potatoes peeled and large diced
Ras el Hanout Spice Mix
- 2 teaspoon cumin
- 2 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon sesame seeds
- 1/2 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon nutmeg
Instructions
- Start with combining the broth, dates, flour and tomato paste in a blender. Blend until smooth and set aside.
- In a large dutch oven over medium- high heat, add the oil and sear the beef in batches. Season the beef with salt and pepper. Ensure all sides are seared and set aside.
- Add the onion, carrots and celery to the pot. Let the veggies cook until they are sweating about 5 minutes. Add in the garlic along with ras el hangout spice mix and let it cook for 1-2 minutes.
- Add the potatoes and beef and all the juices back to the pot. Pour in the broth/tomato paste mixture. Place the lid on the pot, bring it to a boil then turn it down to low to simmer. Let it simmer for about 2 hours, stirring as needed. The beef and veggies will be tender when done. Adjust taste with salt and pepper as needed.
Notes
Store in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave for 1-2 minutes or on the stove top. Add additional beef broth if needed to thin it out. Helpful tips:
- I recipe tested this using canned whole tomatoes and beef broth. It works but I found the tomato chunks took away from the ras el hanout spiced broth. Also blending the dates helped with any “sweet surprise chunks”.
- Don’t rush the cooking process for beef stew. The cut of beef will need to break down in order to be pull apart tender.
- Use regular flour if gluten free isn’t needed.
- Stew tastes even better the next day.
- Use 3 dates for mild sweetness or 5 to make it sweeter.
Nutrition
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