This Moroccan Beef Stew has all the beautiful Middle Eastern warm spices with a hint of sweet from the golden raisins. It is a slow and low recipe, a good solution for a rainy Sunday night dinner.
Ingredients
- 1 lb stewing veal or beef
- kosher salt and freshly ground black pepper
- 2 tbsp vegetable oil divided
- 1 medium finely chopped onion
- 1 medium finely chopped carrot
- 2 cloves grated garlic
- 1 tbsp sweet Hungarian paprika
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 cup beef broth
- 1/2 cup pitted Kalama olives
- 1/2 cup golden raisins
- 1 15oz drained garbanzo beans
- 2-3 sprigs chopped fresh cilantro
- 2 strips lemon peel
Instructions
Gather all ingredients before starting the recipe.
- Heat 1 tbsp vegetable oil in a medium deep sided skillet over medium high heat.
- Add 1 lb stewing veal or beef and season with kosher salt and freshly ground black pepper. Do not crown the meat, make two batches if necessary. Sear each side until lightly browned. About 4 minutes per side. Transfer to a plate.
- Add the remaining 1 tbsp of oil and add 1 medium finely chopped onion and 1 medium finely chopped carrot. Stir to combine, cook until the vegetables begin to soften, about 5 minutes.
- Add 2 cloves grated garlic and cook until the garlic becomes fragrant, about 1-2 minutes.
- Remove from heat and add 1 tbsp sweet Hungarian paprika, 1 tbsp ground cumin and 1 tsp ground cinnamon and stir to combine.
- Return to the heat and deglaze with 1 cup beef broth and 2 strips lemon peel and return the seared meat to the pan.
- Reduce heat to low and cook for about 1 1/2 hours, or until the meat is tender. Check periodically to make sure that the pan juices do not evaporate, add more beef stock, a little at a time, if it looks dry.
- When the meat is tender, add 1/2 cup pitted Kalama olives, 1/2 cup golden raisins and 1 15oz drained garbanzo beans. Stir to combine and cook for another 10 minutes.
- Serve with plain white basmati rice. Garnish with 2-3 sprigs chopped fresh cilantro.
