Christie Berry
@ch_be
Moroccan Spiced Beef Stew
This hearty Moroccan Spiced Beef Stew is a delightful blend of tender beef, aromatic spices, and fresh vegetables. Infused with the warm flavors of ras el hanout and enhanced by the richness of rose wine, this stew is perfect for cozy dinners. Serve it with crusty bread or over rice for a satisfying meal.
Details
- Cuisine:moroccan
- Meal Type:dinner
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:20
- Views:10
Recipe Information
- Prep time30 min.
- Cook time1 min.
- Total time31 min.
- Servings4
Ingredients
- 1 pound
- 1 tablespoon
- 2 tablespoons
- 1, halved and thinly sliced
- 1 small, halved and thinly sliced
- 2 cloves, minced
- 1, diced
- 1 cup, diced
- 2 tablespoons
- 1 cup
- 2 cups
- 2 sprigs
- 1 sprig
- 1
- to taste
- to taste
- 1, halved and thickly sliced
- 1, halved and thickly sliced
- 2 teaspoons, optional
- 2 teaspoons, optional
Cooking Instructions
Follow our step-by-step guide on how to make Moroccan Spiced Beef Stew.
Step 1
In a large bowl, combine the beef stew meat with ras el hanout, ensuring the meat is well coated. Allow it to marinate for 15 minutes.
Step 2
Heat olive oil in a stew pot over high heat until shimmering. Add the marinated beef in batches, searing until browned on all sides, about 5 minutes. Transfer the browned beef to a plate.
Step 3
Lower the heat to medium and add the sliced leek and onion to the pot. Sauté for 3 to 4 minutes until the leeks are golden and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 4
Add the diced tomato and cook for 2 to 3 minutes until softened. Return the seared beef to the pot along with the diced pumpkin and tomato paste. Stir and cook for 2 minutes.
Step 5
Pour in the rose wine, bringing it to a boil while scraping the browned bits from the bottom of the pot. Allow the wine to reduce by half, about 2 to 3 minutes.
Step 6
Add the beef stock, rosemary, mint, bay leaf, salt, and pepper. Bring the mixture back to a boil, then reduce the heat, cover, and let it simmer for 40 minutes.
Step 7
After 40 minutes, add the parsnip and carrot. Cover and continue to simmer until the beef is tender, about 40 minutes longer. Taste the stew and adjust seasoning with lemon juice and sugar if desired.