Moroccan Beef Stew
Moroccan Beef Stew

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, moroccan beef stew. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Moroccan Beef Stew is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Moroccan Beef Stew is something that I have loved my entire life.

Sprinkle beef with salt and pepper. 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. Sprinkle beef with salt and pepper.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook moroccan beef stew using 15 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Moroccan Beef Stew:
  1. Take 2 lbs beef chuck, trimmed and cut into 1 inch cubes
  2. Prepare 1 purple onion, chopped
  3. Prepare 1 large carrot, sliced 1/4 inch thick on the bias
  4. Make ready 4 cloves garlic, chopped
  5. Make ready 1 red or orange bell pepper, chopped
  6. Prepare 1 tbsp Spanish paprika
  7. Get 2 tsp ground cumin
  8. Take 1 1/2 tsp ground cinnamon
  9. Get 1/2 tsp ground ginger
  10. Make ready 1 heap tsp beef stock paste
  11. Prepare 1 tbsp honey
  12. Take 1/2 cup Kalamata olives, pitted
  13. Prepare 1/2 cup golden raisins
  14. Get 1 handful cilantro, chopped
  15. Get Zest from 1 lemon

Brown beef on preheated olive oil. A Moroccan beef stew packed with juicy flavours, this is a classic one-pot recipe that'll feed and warm the family on those chilly winter evenings. Adding ras el hanout or another mixed spice blend adds depth and complexity to the stew, bolstering the overall flavour. Serve with a generous hunk of sourdough bread to mop up the juices afterwards.

Instructions to make Moroccan Beef Stew:
  1. Add a splash of olive oil to a large pot on medium-high heat. Season the beef cubes with salt and pepper and fry them in the pot until they're well-browned. Remove any excess oil and fill the pot with enough cold water to cover the meat. Cover and turn the heat down to medium-low. Let simmer for 2 hours, skimming the surface regularly to remove any scum. Add extra water as needed.
  2. Add a splash of olive oil to a large, deep pan on medium-high heat. Add the onions and carrots and fry for 2 to 3 minutes. Add the garlic and bell pepper and fry 1 minute more. Stir in the spices and continue frying 1 minute.
  3. Pull the beef cubes from their pot and stir 3 cups of the braising liquid as well as the stock paste and honey into the pan of spiced veggies. Add the olives and raisins and bring to a simmer. Let cook 5 minutes, then add the beef, cilantro and half the lemon zest. Simmer 2 to 3 minutes to warm the meat through. Sprinkle the remaining lemon zest on top when serving.

Adding ras el hanout or another mixed spice blend adds depth and complexity to the stew, bolstering the overall flavour. Serve with a generous hunk of sourdough bread to mop up the juices afterwards. This wonderfully fragrant Moroccan beef stew calls for spices you may already have on hand. If not, they are easily found and will come in handy for many low-FODMAP recipes. This stew is typically served with couscous made from high-FODMAP wheat, however quinoa, buckwheat groats, or millet are excellent low-FODMAP stand-ins for couscous.

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