Moroccan Spiced Beef Stew (Printable Version)

Tender beef chunks simmered with fragrant spices, vegetables, and chickpeas in a tomato broth.

# Ingredients Required:

→ Meat

01 - 680 grams beef chuck, cut into 2.5 cm cubes

→ Oils and Fats

02 - 30 milliliters olive oil

→ Vegetables

03 - 1 large onion, chopped
04 - 3 cloves garlic, minced
05 - 3 large carrots, sliced
06 - 1 red bell pepper, chopped
07 - 1 zucchini, sliced

→ Legumes

08 - 1 can (425 grams) chickpeas, rinsed and drained

→ Canned Goods

09 - 1 can (400 grams) diced tomatoes

→ Broth and Liquids

10 - 960 milliliters beef broth

→ Spices

11 - 2 teaspoons ground cumin
12 - 2 teaspoons ground coriander
13 - 1 teaspoon ground cinnamon
14 - 1 teaspoon ground turmeric
15 - 1 teaspoon paprika
16 - 1 teaspoon cayenne pepper (optional)
17 - Salt and black pepper, to taste

→ Garnish

18 - Fresh cilantro or parsley (optional)

# Guide to Cooking:

01 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add beef cubes and sear until browned on all sides, about 5 to 7 minutes. Remove beef and set aside.
02 - In the same pot, add chopped onion and cook until softened, approximately 5 minutes. Add minced garlic and sauté for 1 to 2 minutes until fragrant.
03 - Stir in ground cumin, coriander, cinnamon, turmeric, paprika, and cayenne pepper if using. Cook for 1 to 2 minutes, stirring constantly to release aromas.
04 - Return browned beef to the pot. Add diced tomatoes and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer gently for 60 minutes.
05 - Incorporate chickpeas, sliced carrots, chopped bell pepper, and zucchini into the stew. Season with salt and pepper to taste. Stir gently to combine.
06 - Cover pot and continue simmering for 30 minutes, or until vegetables are tender and flavors have melded harmoniously.
07 - Ladle hot stew into bowls and garnish with fresh cilantro or parsley if desired. Accompany with couscous or rustic bread to soak up the sauce.

# Extra Suggestions:

01 - Browning the beef thoroughly enhances depth of flavor and locks in juices.

Return