Moroccan Beef Stew

Moroccan Beef Stew Recipe - Ingredients and Steps to Make It

Region / culture: Morocco | Preparation time: 15 minutes | Cooking time: 1 hour 30 minutes | Servings: 4-5

Introduction

Moroccan Beef Stew is a flavorful and aromatic dish that combines tender beef with a variety of dried fruits and spices. This hearty stew is perfect for a cozy dinner on a cold evening.

History

Moroccan Beef Stew, also known as tagine, has its origins in North Africa. Traditionally cooked in a clay pot called a tagine, this dish has been enjoyed for centuries by the people of Morocco. The combination of savory meat, sweet dried fruits, and fragrant spices creates a unique and delicious flavor profile.

Ingredients

1 lb (454 g) of lean boneless steak
2 tsp of vegetable oil
1.33 cups of chopped onion
3 cloves of garlic, finely chopped or minced
1 cup of burgundy wine
1 cup of water
0.5 cup of pitted prunes, halved
0.25 cup of dried apricots, cut into strips
0.25 cup of raisins
6 green olives, finely chopped
1 bay leaf
1.5 tsp of ground cumin
1 tsp of dried thyme
0.25 tsp of salt
0.13 tsp of ground red pepper

How to prepare

Trim any fat off the steak and then cut it into rough cubes.
Prepare the vegetables as instructed above.
Heat 1 tsp of oil in a medium-sized pan. Once hot, add the steak and cook until browned. Drain any excess oil from the steak and wipe down the pan.
In the same pan, heat the remaining oil and add the onion and garlic. Stir on medium heat for one minute.
Add the steak to the pan along with the onion, garlic, and the rest of the ingredients. Bring to a boil.
Cover the pan and allow it to simmer on low heat for 1-0.5 hours, or until the steak is tender.
Remember to remove the bay leaf before serving the dish!
This recipe serves 4-5.

Variations

You can add other dried fruits such as dates or figs to the stew for a different flavor profile.
For a spicier stew, add a pinch of cayenne pepper or a chopped chili pepper.

Cooking Tips & Tricks

Make sure to trim any excess fat off the steak before cooking to prevent the stew from becoming greasy.

- Browning the meat before adding it to the stew will enhance the flavor of the dish.

- For a richer flavor, you can marinate the steak in the wine and spices for a few hours before cooking.

- Be sure to simmer the stew on low heat to allow the flavors to meld together and the meat to become tender.

Serving Suggestions

Serve the Moroccan Beef Stew over couscous or with crusty bread to soak up the flavorful sauce.

- Garnish with chopped fresh parsley or cilantro for a pop of color and freshness.

Cooking Techniques

Simmering the stew on low heat allows the flavors to develop and the meat to become tender.

- Stirring occasionally will help prevent the stew from sticking to the bottom of the pan.

Ingredient Substitutions

You can use lamb or chicken in place of beef for a different variation of the stew.

- If you don't have burgundy wine, you can use beef broth or red wine vinegar as a substitute.

Make Ahead Tips

This stew can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve the Moroccan Beef Stew in individual bowls garnished with a sprinkle of chopped almonds or pistachios for added crunch.

Pairing Recommendations

Pair this stew with a side of Moroccan couscous and a simple salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the stew on the stovetop over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 4g

- Sugars: 20g

Fats

- Total Fat: 10g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 28g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 15%

- Calcium: 6%

- Iron: 20%

Alergens

This recipe contains sulfites from the wine and may not be suitable for individuals with sulfite allergies.

Summary

This Moroccan Beef Stew is a balanced meal that provides a good source of protein, fiber, and essential vitamins and minerals.

Summary

Moroccan Beef Stew is a delicious and comforting dish that is perfect for a cozy dinner at home. With a rich blend of flavors and textures, this stew is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was on a yellowed piece of paper tucked away in an old cookbook that belonged to my mother. The words were faded, but the ingredients and instructions were clear. Moroccan Beef Stew. The name alone conjured up images of exotic spices and rich flavors.

I had always been intrigued by Moroccan cuisine, with its bold use of spices like cinnamon, cumin, and ginger. So when I stumbled upon this recipe, I knew I had to try it. I had never made a stew quite like this before, but I was determined to master it.

I set out to gather all the ingredients I would need. The list was long, but I was able to find everything at the local market. I picked out a nice cut of beef, some onions, garlic, tomatoes, and a colorful array of spices. As I gathered my ingredients, I could already smell the fragrant blend of spices that would soon fill my kitchen.

I began by browning the beef in a hot skillet, the sizzle of the meat sending a tantalizing aroma wafting through the air. Next, I added the onions and garlic, letting them soften and release their sweet fragrance. Then came the spices – cinnamon, cumin, paprika, and a pinch of saffron. The kitchen was filled with a heady mix of scents that made my mouth water.

As the stew simmered on the stove, I couldn't help but think back to how I had come to acquire this recipe. It was many years ago, when I was just a young girl living in a small village. A traveler had passed through, a man from Morocco with skin the color of burnt sienna and eyes that sparkled like onyx. He had stayed with us for a few days, sharing stories of his homeland and the delicious dishes they cooked there.

One evening, he had offered to cook us a meal, a traditional Moroccan feast. He had spent hours in the kitchen, chopping and stirring, filling the air with the most amazing scents. When he finally presented us with the steaming pot of beef stew, I had never tasted anything so delicious. The tender meat, the fragrant spices, the rich tomato broth – it was a revelation.

I had begged him for the recipe, but he had laughed and said it was a secret passed down through generations of his family. But he had promised to teach me the basic techniques, so that I could recreate the dish on my own. And now, years later, I was finally putting those lessons to use.

As the stew cooked, I could feel the anticipation building. The flavors melded together, creating a symphony of tastes that promised to be nothing short of divine. Finally, it was time to serve. I ladled the stew into bowls, the rich broth shimmering with the colors of the spices.

I took a bite, and my taste buds exploded with the flavors of Morocco. The beef was tender, the spices bold and aromatic, the broth rich and savory. It was everything I had hoped for and more. I closed my eyes, savoring each mouthful, transported back to that small village and the kind stranger who had shared his recipe with me.

And as I sat there, enjoying my Moroccan Beef Stew, I couldn't help but feel grateful for the culinary journey that had brought me to this moment. From my mother's old cookbook to a chance encounter with a traveler from a distant land, each step had led me here, to this perfect bowl of stew. And I knew that this recipe would become a treasured part of my own culinary legacy, passed down through generations just like the traveler's secret recipe had been passed down to me.