Moroccan Beef Stew

4.55 from 90 votes

This Moroccan Beef Stew is rich, warmly spiced, and slow-cooked until the beef is fork-tender. It’s the kind of cozy, satisfying meal you can settle into, but with just enough spice to make it interesting. It's perfect, slowly simmered on the stovetop, in the oven, or in a pressure cooker.

Prep Time30

Cook Time1 30

Total Time2

Course: Soups and Stews

Cuisine: Moroccan

Diet: Diabetic, Kosher

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Stew

1 (2-pound) chuck roast trimmed and cubed into approximately 1-inch cubes
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 dried apricots coarsely chopped
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

Stew

Combine flour, salt and pepper on a plate and dredge beef pieces.
Heat olive oil over medium-high heat in a Dutch oven and brown beef evenly in batches. Pour off excess drippings.
Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef. Add the celery, onion, carrot, garlic and beef broth.
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.
Add the apricots and tomatoes and cook an additional 15 minutes on the stovetop or 1 more minute on high in the pressure cooker.
Garnish with celery sprigs and serve with harissa.

Harissa

Place peppers in a small saucepan with enough water to cover. Bring to a boil. Turn off heat and let stand 20 minutes.
Remove stems and seeds and transfer to a food processor or blender.
Combine cumin and coriander in a dry, nonstick skillet and toast briefly until fragrant, about 30 seconds.
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.

Video

Notes

TIP:

Avoid anything labeled "stew meat." It's usually a combination of cuts that can result in different meat textures within the stew.

ELECTRIC PRESSURE COOKER:

Follow the directions for your brand of electric pressure cooker.
In my Cuisinart, beef stew typically takes 20-22 minutes on HIGH pressure.
For the Instant Pot, a beef stew takes 30-35 minutes.

MAKE AHEAD:

Stews are generally better when the flavors have a chance to marry. Cook up to 2 days ahead, cool, and refrigerate.

FREEZER-FRIENDLY:

Cool thoroughly and place in an airtight container. Freeze up to 3 months.
Thaw in the refrigerator. Reheat in a 350-degree oven until heated through or on the stovetop.

Nutrition