Moroccan Spiced Beef Stew
A rich and hearty stew infused with warm spices, tender beef, and vibrant vegetables, perfect for comforting meals.
Ingredients
For the Stew
- 2 lbs beef stew meat, cubed
- 2 tablespoons olive oil For cooking the beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, sliced
- 2 potatoes, diced
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- to taste Salt and pepper
- for garnish Fresh cilantro
Instructions
Preparation
- Gather all your ingredients. Chop the beef into bite-sized cubes, and dice or slice the vegetables as indicated in the ingredients list.
Cooking the Beef
- Heat the olive oil in a large pot over medium heat. Add the beef cubes and sprinkle with salt and pepper. Sear the beef on all sides until browned, which typically takes about 5-7 minutes.
Sauté
- Remove the beef from the pot and set aside. In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until soft and fragrant.
Adding Vegetables
- Add the sliced carrots and diced potatoes to the pot. Stir for another 3-5 minutes, allowing the vegetables to soften slightly.
Combine Ingredients
- Return the seared beef to the pot and mix it well with the vegetables.
Adding Liquids and Spices
- Pour in the diced tomatoes and beef broth. Add the ground cumin, ground coriander, cinnamon, ginger, and paprika. Stir and bring to a boil.
Simmer
- Once boiling, reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours.
Final Seasoning
- After simmering, taste the stew, and season with additional salt and pepper if needed.
Serve
- Before serving, garnish with freshly chopped cilantro.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating.