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A close-up of a bowl filled with yellow rice, topped with beef stew containing chunks of beef, carrots, potatoes, and garnished with fresh parsley.

Moroccan Beef Stew

Kristina Cadelina
This Moroccan Beef Stew is loaded with flavor, protein and nutrients. Made with tender chunks of beef, wholesome vegetables and a delicious homemade spice blend, it will keep you warm and satisfied.
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Prep Time 20 minutes
Cook Time 2 hours
Course Main Course
Cuisine Moroccan
Servings 6
Calories 393 kcal

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

Notes:
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. 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.
 
 
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Nutrition

Calories: 393kcalCarbohydrates: 31gProtein: 27gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 78mgSodium: 19683mgPotassium: 1169mgFiber: 5gSugar: 6gVitamin A: 3821IUVitamin C: 27mgCalcium: 85mgIron: 5mg
Keyword Moroccan Beef Stew
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