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You are here: Home / Soups and Stews / Moroccan Beef Stew

May 9, 2015 20 Comments

Moroccan Beef Stew

Moroccan Beef Stew with Harissa - A taste of the exotic!

Moroccan Beef Stew is hearty, flavorful and perfect for a chilly night!  It’s perfect slowly simmered on the stovetop, in the oven or pressure cooker.

Moroccan Beef Stew with Harissa - Stew in white bowl garnished with celery leaves and harissa

 

It may not be a beef stew time of year, however, for me, there’s no better recipe to share with you for Mother’s Day than one of my mother’s award-winning recipes–Mom’s Moroccan Beef Stew.

My mother, Ann Ramczyk, was an award-winning cook.  Besides winning numerous local and state cooking competitions, she represented Wisconsin twice at the Pillsbury Bake-Off and twice at national beef and chicken cook-offs. This Moroccan Beef Stew was the first-place winner in the 1988 Wisconsin beef cook-off.

Mom's Moroccan Beef Stew with Harissa - Woman in red apron at beef cooking contest

I’ve made some adjustments to her recipe over time, but some things Mom just knew best — like using a chuck roast for the stew meat and hand-trimming it.  To this day, I don’t purchase anything labeled “beef stew meat,” which is often bits and pieces of a variety of cuts that can result in different meat textures within the stew.

When I make this dish, I purchase about a 2 1/2 to 3-pound chuck roast.  After trimming and cubing it, I have just over two pounds of meat that I’m confident will yield a consistent texture throughout.

Mom used canned pineapple for her winning dish, but I prefer the sweetness of dried apricots instead.

Mom slow-cooked her stew on the stovetop.  However, my secret weapon for getting stews done quickly is an electric pressure cooker.  She never used the old stovetop pressure cookers because of their reputation for exploding.  However, today’s pressure cookers — both electric and stovetop — are extremely safe.

Moroccan Beef Stew with Harissa - Close-up shot in white bowl garnished with celery leaves

An added bonus with electric pressure cookers is they are often 3-in-1 devices that also include a rice cooker and slow cooker. Just lock the lid, set the pressure and timer and you can move on to another task.  When the stew is done, release the pressure on any pressure cooker as gradually as possible.  If done too quickly, the meat can toughen up.

Electric pressure cookers don’t go all the way to 15 psi (pounds per square inch) of pressure. If using a stovetop pressure cooker, you will need to adjust the cooking time because they do go that high.

To make the stew another old-fashioned way, you can also do it in a 325-degree oven for about the same amount of time as on the stovetop.

My final touch is to add the harissa, a spicy condiment common in North African cuisine.  Garnish with celery leaves (another frugal tip from Mom) and serve with couscous or rice.

Hope you enjoy and please share this From A Chef’s Kitchen reader favorite!

Moroccan Beef Stew with Harissa - A taste of the exotic!

For more great slowly-simmered beef recipes, be sure to try my:

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Slow Cooker Beef Short Ribs Barbacoa are tender, succulent, spicy and delicious!  Cilantro Lime Cauliflower Rice is the perfect accompaniment!

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Korean Braised Beef Short Ribs

Korean Braised Beef Short Ribs are slightly spicy, slightly sweet and totally amazing! Slow-braising makes them fall-off-the-bone tender!

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Stout Braised Beef Short Ribs and Colcannon

Stout Braised Beef Short Ribs and Colcannon is Irish-inspired slowly-simmered fall-off-the-bone goodness!

Feijoada (Brazilian Beef Stew)

Feijoada (Brazilian Beef Stew)

Feijoada or Brazilian Beef Stew is the national dish of Brazil.  If made traditionally, it can take a day or two to make.  A pressure cooker makes this version much faster!

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Cabernet Braised Short Ribs with Cauliflower Leek Puree

Cabernet Braised Beef Short Ribs are succulent and meltingly tender with intense flavor. Paired with Cauliflower Leek Puree, this is a lovely comforting midwinter meal.

Beef and Chorizo Chili with Black Beans For A Crowd

Beef and Chorizo Chili with Black Beans For A Crowd

Beef and Chorizo Chili with Black Beans is scaled for a crowd and perfect for a party!

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Yield: 4

Moroccan Beef Stew

Moroccan Beef Stew

Moroccan Beef Stew is hearty, flavorful and perfect for a chilly night!  It’s perfect slowly simmered on the stovetop, in the oven or pressure cooker.

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients

  • 2 pounds cubed and trimmed chuck roast
  • 3 tablespoons all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 2 large carrots, sliced
  • 4 cloves garlic, sliced
  • 2 cups beef broth
  • 3 small plum tomatoes, coarsely chopped
  • 1 cup coarsely chopped dried apricots
  • Celery leaves, for garnish
  • HARISSA
  • 2 dried chipotle peppers
  • 4 dried New Mexico chili peppers
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 4 cloves garlic
  • 1/4 cup olive oil
  • 1 teaspoon red wine vinegar
  • Salt, to taste

Instructions

  1. STEW: Combine flour, salt and pepper on a plate and dredge beef pieces.
  2. Heat olive oil over medium-high heat in a Dutch oven and brown beef evenly in batches. Pour off excess drippings.
  3. Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef. Add the celery, onion, carrot, garlic and beef broth.
  4. Bring to a boil, reduce heat to low, cover and cook 1 1/4 hours to 1 1/2 hours. Alternately, combine the ingredients in an electric pressure cooker and cook on high for 22 minutes.
  5. Add the apricots and tomatoes and cook an additional 15 minutes on the stovetop or 1 more minute on high in the pressure cooker.
  6. Garnish with celery sprigs and serve with harissa.
  7. HARISSA: Place peppers in a small saucepan with enough water to cover. Bring to a boil. Turn off heat and let stand 20 minutes.
  8. Remove stems and seeds and transfer to a food processor or blender.
  9. Combine cumin and coriander in a dry, nonstick skillet and toast briefly until fragrant, about 30 seconds.
  10. Add to the peppers along with garlic, olive oil and red wine vinegar. Blend to a smooth paste. Season to taste with salt. Serve with stew.

Notes

TO MAKE AHEAD: Stews are always better when they have an opportunity for the flavors to meld. Cook up to two days ahead and keep refrigerated.

TO FREEZE: Cool thoroughly and place in an airtight container. Freeze up to three months.

Nutrition Information

Yield

4

Amount Per Serving Calories 643 Total Fat 40g Saturated Fat 10g Trans Fat 1g Unsaturated Fat 27g Cholesterol 94mg Sodium 1845mg Carbohydrates 43g Net Carbohydrates 0g Fiber 7g Sugar 24g Sugar Alcohols 0g Protein 34g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
© Carol | From A Chef's Kitchen
Cuisine: Moroccan / Category: Soups and Stews
Moroccan Beef Stew is hearty, flavorful and perfect for a chilly night!  It's perfect slowly simmered on the stovetop, in the oven or pressure cooker. #moroccanfood #moroccan #beef #beefstew #meat #beefstewrecipes
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Reader Interactions

Comments

  1. Jeannine Olson says

    November 8, 2019 at 10:13 pm

    Very good. First time using pressure cooker. Will make for wine tasting group. I served it over couscous, but could have been cauliflower rice. Good amount of sauce. Ok. I hate celery texture (raw or cooked), so used celery flakes. Did not notice your harissa part of recipe, so had leftover plain yoghurt and added cumin, coriander, harissa dry spice, za'atar, olive oil and vinegar to spoon over stew. Yummy. What would be a good side dish? Not that a side is needed for us, but company coming.
    Reply
    • Carol says

      November 9, 2019 at 7:29 am

      Hi, Jeannine, Thanks so much and glad you enjoyed. For a side dish, I would suggest simply-prepared green beans and a Moroccan-style salad of greens, orange wedges, red onion, radishes and black olives, perhaps with this dressing: https://pinchofyum.com/moroccan-salad-cilantro-orange-dressing. Thanks again and hope your group enjoys, too!
      Reply
  2. Ameerah says

    September 30, 2018 at 1:46 pm

    I thought this was recipe from a person from morocco. Anyway I am trying this tonight . I cant wait . I love this time of year were we can make yummy soups
    Reply
    • Carol says

      October 1, 2018 at 12:18 am

      Hi, Ameerah, Jusy my mom’s award-winning recipe. Thanks so much and hope you enjoy!
      Reply
      • Mark says

        November 22, 2018 at 11:06 am

        My mom went to a class about the benefits of turmeric, and I told her I’d find recipes that had turmeric in them, this...you! This dish is so amazing, and everyone that has had it had me send this link while still at the table. So...brava. My local store has a Harissa mix in the bulk spice section, so maybe people want to see about that where they shop. It was a mite less tasty than yours but it did save a step in a pinch.
        Reply
        • Carol says

          November 23, 2018 at 12:13 pm

          Hi, Mark, Thank you SOOO very much! You really made my day! So glad you and your guests are enjoying this recipe! My mom would be so humbled and happy! Thanks again and please stay in touch!
          Reply
  3. Emily says

    August 7, 2018 at 2:59 pm

    How long would you cook the tomatoes and apricots if you made it in a slow cooker?
    Reply
    • Carol says

      August 8, 2018 at 8:02 am

      Hi, Emily, Thanks so much for your great question! It will depend on the amount of time you have the slow-cooker set for. For a 4-hour setting, I would add when one hour is left to go. Thanks so much and I adjusted the recipe to include that information. Hope you enjoy!
      Reply
  4. Selena says

    March 23, 2017 at 5:52 am

    Made this for dinner last night and it was really yummy. I also made couscous and ganished the with pomegranate seeds and parsley sprigs and it look really pretty.
    Reply
    • Carol says

      March 23, 2017 at 6:20 am

      Thanks so much, Selena! Glad you enjoyed and your presentation sounds gorgeous!
      Reply
  5. tasha says

    February 20, 2017 at 7:06 pm

    This looks great! when you are using a pressure cooker do you do a quick release so you can add the apricots and tomato in? Also after its finished the additional minute is it a quick or natural release? thank you!!
    Reply
    • Carol says

      February 20, 2017 at 7:23 pm

      Hi, Tasha, Thanks for your good question! I would recommend a slow release after the initial cooking period. If you release the pressure too quickly, the beef can seize up and become tough again. That extra minute at high pressure shouldn't affect the beef too much and should be just enough to get the apricots and tomato soft. I'd still do a semi-slow release--not natural, not quick--somewhere in between. Please let me know how it goes!
      Reply
  6. Anne says

    July 18, 2016 at 8:49 pm

    Hi, I'd like to try this recipe, it sounds delicious. But I wonder about the harissa...do you use all of this spices in one single meal, or do you mix the spices and then use just some of it (how much?) and keep the rest for later occasions? Thanks:-) Anne
    Reply
    • Carol says

      July 19, 2016 at 5:13 am

      Hi, Anne, Thanks for your question. Use as much or as little as you want on the stew. If you don't like things spicy, you could leave off if you like. Hope you enjoy!
      Reply
  7. Mayamayamaya123 says

    January 26, 2016 at 7:53 pm

    This was delicious . The combination of spices and the apricots was wonderful.
    Reply
    • Carol says

      January 27, 2016 at 8:07 am

      Thank you so much! I appreciate the feedback and please stay in touch.
      Reply
  8. Lee says

    September 23, 2015 at 6:35 pm

    This looks delicious. Could it be doubled or tripled for the pressure cooker? I don't have one, although do have access to my mom's old ('40's or 50's cooker) and have considered buying one.
    Reply
    • Carol says

      September 25, 2015 at 3:08 pm

      Hi, Lee, Yes, it can be doubled. Pressure cookers have a limit as to how much liquid/contents you can place in them. There has to be some space left at the top. I highly recommend electric pressure cookers. (I have a Cuisinart.) You can set them and forget them and you free up a burner. Be careful of those old pressure cookers; they don't have any safety measures built in. Thanks so much for your question. Let me know how it goes!
      Reply
  9. Gwen @SimplyHealthyFamily says

    May 10, 2015 at 3:13 pm

    This looks amazing!! I'm not very knowledgable when it comes to cuts of beef since we don't eat it very often so thanks for the tips. When I do make beef it would definitley be in something so flavorful like this! Saving and sharing ;)
    Reply
    • Carol says

      May 10, 2015 at 9:05 pm

      Thanks, Gwen! Some things Mom knew best, like cuts of beef! Do let me know if you try and how you like!
      Reply

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