Easy Moroccan Beef Stew
Indulge in the delectable delight of Moroccan Beef stew, where tenderness meets heartiness in a perfect culinary union.
This aromatic masterpiece tantalises the senses with an array of exotic flavours that dance on your palate.
You can dial up the heat or keep it less spicy, either way, the flavour combination of our Moroccan Stew is one of our favourite winter people pleasers.
Prep Time: 45 min
Cooking Time: 40 min- 3 hours
- 1.5 kg well trimmed stewing beef or lamb
- 1 fennel bulb
- 1 large onion
- 2 tsp fresh grated ginger
- 6 cloves garlic
- 500g waxy potatoes (ie: kipfler)
- 500g sweet potato
- 1 cup roughly chopped dried fruit (ie: apricots, figs, currents)
- Juice and zest of of 1 orange
- 2 x 400g can chickpeas
- 1/3 cup Ras el Hanout spice mix
- 2 tbs tomato paste
- 400g can diced tomatoes
- 1 ltr beef stock
For the quickest cooking time, use a pressure cooker. It’s the quickest and easiest way to create tender, juicy meat.
For slow cooking your Moroccan Beef Stew, you can use a dutch oven or large heavy based saucepan on the stove top, or simply plug in the old slow cooker.
Step 1: Roast the fennel
Roughly chop the fennel, drizzle with oil and salt, and roast in the oven on high heat until golden (approx 15 minutes)
Step 2: Chop and prepare
Whilst your fennel is roasting prepare the vegetables and meat:
- Chop your onion, garlic, grate ginger add set aside.
- Chop the potatoes into 3cm cubes or to your liking.
- Roughly chop the dried fruit.
- Drain the chickpeas and keep the liquid separately.
- Zest and juice the orange
- Slice the meat into 3cm cubes
- Rub half of the Ras El Hanout onto the meat, and drizzle with olive oil.
Step 3: Brown to meat
- In a hot pan, brown the meat in batches.
- Make sure to not overload the pan or the meat will stew, not brown.
- Transfer the browned meat to the cooking pot.
Step 4: Cook out the spices
In the same pan as you browned the meat, deglaze the pan and get cracking on cooking out the flavours.
- On medium heat, drizzle some olive oil, and cook the onions until translucent
- Add the garlic, ginger, orange zest and Ras El Hanout.
- Mix and cook for 30 seconds, then transfer contents to the cooking pot.
Step 5: Combine and cook
To your cooking pot, it’s time to bring it all together
- Add off of the ingredients (apart from the chickpea juice) to the pot
- Stir ingredients together until evenly mixed. Your stew should be just covered with liquid. If you need to add more liquid, simply add a bit of water or more stock.
If using a pressure cooker, bring your cooker up to pressure and cook for 25 minutes.
Release the steam.
If your sauce needs thickening, use some or all of the chickpea juice.
If using a slow cooker or stove cooking your stew, bring the temperature up to a low simmer. Make sure not to boil to stew.
Cook for 2 -3 hours or until the meat is tender.
Once cooked, If your sauce needs thickening, use some or all of the chickpea juice.