Moroccan Beef Stew

Moroccan Beef Stew is hearty, flavorful and perfect no matter what you choose to eat it with! It’s supposed to cook to perfection whether it’s slowly simmered on the stovetop, in the oven or pressure cooker. The dish is served with spicy Harissa sauce on the side.

It goes really well with Cous Cous or even roasted potatoes and a fresh salad to give a fusion taste.

Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs

Number of Servings: 4
Calories 358

Source Carol | From A Chef’s Kitchen

Ingredients

(1) For the Stew

900 gms 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.

(2) For the 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

Combine flour, salt and pepper on a plate and coat the beef pieces in the mixture.

Heat olive oil over medium-high heat in a non-stick pan and brown beef evenly in batches. Pour off excess drippings.

Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over the beef. Add the onion, garlic and beef broth.

Bring to a boil, reduce heat to low, cover and cook 1 ¼ hours to 1 ½ hours.

If using a pressure cooker, combine the ingredients in the pressure cooker and cook on high for 22 minutes. Check the tenderness of the beef, and add time if necessary. If beef is almost tender, add the carrots and celery.

While the stew is cooking, prepare the Harissa.

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 on the side.

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.

Nutrition

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