Hi, I’m Joana. Today, I will show you a way to make moroccan beef stew recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Moroccan Beef Stew Recipe
Moroccan Beef Stew is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Moroccan Beef Stew is something which I’ve loved my whole life.
To bewith this recipe, we must first prepare a few components. You can have moroccan beef stew using 15 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan Beef Stew:
- Make ready 2 lbs beef chuck, trimmed and cut into 1 inch cubes
- Prepare 1 purple onion, chopped
- Prepare 1 large carrot, sliced 1/4 inch thick on the bias
- Take 4 cloves garlic, chopped
- Make ready 1 red or orange bell pepper, chopped
- Prepare 1 tbsp Spanish paprika
- Make ready 2 tsp ground cumin
- Get 1 1/2 tsp ground cinnamon
- Prepare 1/2 tsp ground ger
- Prepare 1 heap tsp beef stock paste
- Get 1 tbsp honey
- Get 1/2 cup Kalamata olives, pitted
- Make ready 1/2 cup golden raisins
- Make ready 1 handful cilantro, chopped
- Take Zest from 1 lemon
Instructions to make Moroccan Beef Stew:
- 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.
- 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.
- 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.
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