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Moroccan-Inspired Beef Stew

Savory Moroccan-Inspired Beef Stew with Sweet Apricots

Enjoy a comforting Moroccan-Inspired Beef Stew featuring tender beef and sweet apricots, perfect for dinner gatherings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Moroccan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons olive oil or canola/vegetable oil
  • 1.5 pounds beef chuck roast cut into 1-inch cubes
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • to taste teaspoon cayenne pepper optional
  • 1 14.5-ounce can canned diced tomatoes
  • 4 cups beef broth or vegetable broth
  • 1 cup dried apricots
  • 1 cup raisins
  • to taste teaspoon salt
  • to taste teaspoon black pepper
  • 1/4 cup fresh cilantro for garnish, or parsley
  • 1/4 cup toasted sliced almonds optional for garnish

Equipment

  • Large pot or Dutch oven

Method
 

Cooking Instructions
  1. Heat the oil in a large pot over medium-high heat.
  2. Brown the beef in batches, 3-4 minutes on each side, then remove.
  3. Sauté the onions for about 5 minutes until golden.
  4. Add garlic and ginger, cooking for an additional 1-2 minutes.
  5. Incorporate all spices and toast for 1 minute.
  6. Add diced tomatoes and scrape the pot's bottom.
  7. Return the beef, adding broth, apricots, and raisins.
  8. Simmer for 1.5 to 2 hours until beef is tender.
  9. Adjust seasoning with salt and pepper to taste.
  10. Serve garnished with cilantro and almonds over couscous or alone.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Allow the stew to rest for better flavor before serving.

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