Fragrant Moroccan Beef Stew

Prepare to embark on a culinary adventure with this hearty and flavorful Moroccan Beef Stew, a perfect meal for a chilly evening or any time you crave a dish rich in aromatic spices. This robust stew is incredibly versatile, lending itself beautifully to slow simmering on the stovetop, gentle baking in the oven, or efficient cooking in a modern pressure cooker. Pair it with our delightful potato tagine for a truly authentic North African dining experience.

“Marvelous stew! … 10/10, I will make this many more times in the future.”

A Legacy of Flavor: The Inspiration Behind This Award-Winning Recipe

This exquisite Moroccan Beef Stew holds a special place in our hearts, tracing its roots back to my remarkable mother, Ann Ramczyk. Ann was more than just a cook; she was a culinary artist, an award-winning chef whose passion for food shone through in every dish she created. Her talent was recognized far and wide, as she clinched numerous local and state cooking competitions. She proudly represented Wisconsin twice at the esteemed Pillsbury Bake-Off and made her mark at national beef and chicken cook-offs on two separate occasions.

This particular Moroccan Beef Stew recipe is a testament to her genius, having earned first place in the highly competitive 1988 Wisconsin Beef Cook-Off. It’s a recipe that encapsulates her dedication to flavor, quality ingredients, and the art of slow cooking. It’s an honor to share a piece of her culinary legacy with you, offering a taste of the magic she brought to the kitchen.

Mastering Moroccan Beef Stew: Expert Tips and Techniques

While I’ve lovingly adapted and refined my mother’s original recipe over the years, some foundational wisdom she imparted remains paramount. These insights are key to achieving the perfectly tender and deeply flavorful stew that has delighted so many.

Selecting the Perfect Beef: The Chuck Roast Advantage

• Mom always insisted on using a high-quality chuck roast for stew meat, and she knew best. To this day, I steadfastly avoid purchasing anything pre-labeled as “beef stew meat.” These pre-packaged cuts are often a medley of various meat textures, leading to an inconsistent and less satisfying stew.
• Instead, I recommend selecting a 2 ½ to 3-pound chuck roast. The beauty of a chuck roast lies in its rich marbling and connective tissue, which, when slow-cooked, breaks down into gelatin, creating incredibly tender, succulent meat and a wonderfully thickened sauce.
• After carefully trimming away any large pieces of excess fat or gristle and cubing the roast into approximately 1-inch pieces, you’ll be left with just over two pounds of consistently textured, high-quality beef. This meticulous preparation ensures every bite of your Moroccan Beef Stew will be uniformly delightful.

The Sweetness Factor: Dried Apricots for Authentic Flavor

• For her award-winning dish, Mom utilized canned pineapple to introduce a hint of sweetness. However, over time, I discovered that dried apricots offer a more nuanced and authentic sweetness, beautifully complementing the savory and earthy spices characteristic of Moroccan cuisine.
• The subtle tartness and concentrated fruit flavor of dried apricots melt into the stew, creating a complex balance that elevates the dish without overpowering it. This small change makes a significant difference in achieving that signature Moroccan depth of flavor.

Cooking Methods: Versatility for Every Kitchen

One of the many strengths of this Moroccan Beef Stew is its adaptability to various cooking methods. Whether you prefer the traditional stovetop simmer, the steady heat of the oven, or the speed of a pressure cooker, you can achieve fantastic results.

• The Electric Pressure Cooker: A Modern Game-Changer

  While Mom slow-cooked her stew on the stovetop, my modern “secret weapon” for expediting delicious stews is the electric pressure cooker. Unlike the old stovetop pressure cookers, which had a dubious reputation for safety (a concern Mom shared), today’s electric and stovetop models are incredibly safe and user-friendly. An added bonus: many electric pressure cookers are versatile 3-in-1 appliances, often functioning as a rice cooker and slow cooker too.

  Using a pressure cooker dramatically reduces cooking time while achieving fall-apart tender meat. Simply lock the lid, set the pressure and timer, and you’re free to attend to other tasks. When the stew is done, it’s crucial to release the pressure as gradually as possible. Releasing pressure too quickly can shock the meat fibers, resulting in a tougher texture. Slow release ensures the meat remains incredibly tender.

  Keep in mind that electric pressure cookers typically don’t reach the same 15 psi (pounds per square inch) of pressure as stovetop models. If you’re using a stovetop pressure cooker, you may need to slightly adjust the cooking time to account for the higher pressure, following your appliance’s specific guidelines.

• Traditional Stovetop or Oven Slow Cook: Deepening Flavors

  For those who appreciate the traditional slow-cooking process, this stew is equally magnificent prepared on the stovetop or in the oven. Simmering gently in a Dutch oven allows the flavors to meld and deepen over several hours, filling your home with an irresistible aroma. The low and slow approach yields a stew with incredible richness and complexity, a true testament to patience in the kitchen. If using the oven, a temperature of 325 degrees Fahrenheit for approximately the same duration as stovetop simmering will produce excellent results.

The Finishing Touch: Homemade Harissa

My ultimate touch to this Moroccan Beef Stew is the addition of harissa. This vibrant, spicy, and smoky condiment is a staple in North African cuisine, and its bold flavors perfectly complement the rich, aromatic stew. While store-bought harissa is readily available, making your own at home allows you to control the spice level and enjoy a fresher, more complex flavor profile.

Harissa: A Spicy North African Condiment

Homemade harissa is surprisingly simple to make and adds an unparalleled depth to the stew. It brings a fiery kick and an earthy warmth that elevates the entire dish. Garnish your finished stew with fresh celery leaves—another frugal and flavor-enhancing tip from my mother—and serve alongside fluffy couscous or fragrant rice for a complete and satisfying meal.

We hope you enjoy this beloved From A Chef’s Kitchen reader favorite as much as we do! Please feel free to share your thoughts and experiences in the comments below.

More Hearty Slowly Cooked Beef Recipes You’ll Love:

If you’re a fan of comforting, slow-cooked beef dishes, be sure to explore these other fantastic recipes from our collection:

• Stracotto Recipe (Italian Pot Roast): A tender, flavorful Italian classic, perfect for special occasions.
• Boneless Short Ribs Recipe (Bourguignon Style): French-inspired elegance, made easy in a slow cooker.
• Slow Cooker Beef Short Ribs Barbacoa with Cilantro Lime Cauliflower Rice: A zesty, Mexican-inspired dish with a healthy side.
• Beef Braciole: Rolled beef stuffed with herbs, cheese, and breadcrumbs, slow-simmered in tomato sauce.
• Cabernet Braised Beef Short Ribs with Cauliflower Leek Puree: A sophisticated dish featuring rich flavors and a creamy accompaniment.
• Feijoada (Brazilian Beef Stew): A robust and satisfying bean and meat stew from Brazil.
• Korean Braised Beef Short Ribs: Sweet, savory, and wonderfully tender Asian-inspired short ribs.
• Stout Braised Beef Short Ribs and Colcannon: A comforting Irish-inspired meal, perfect for a hearty dinner.

Moroccan Beef Stew

By
Carol | From A Chef’s Kitchen

Moroccan Beef Stew is hearty, flavorful, and perfect for a chilly night! It’s perfect slowly simmered on the stovetop, in the oven, or a pressure cooker.

Prep Time:

30 mins

Cook Time:

1 hr
30 mins

Total Time:

2 hrs

Servings:
4

Equipment

• Wusthof Boning Knife
• Wusthof Chef Knife
• Cutting Board
• Nonstick Skillet
• Dutch Oven
• Food Processor
• Instant Pot

Ingredients

Stew

• 1 (2-pound) chuck roast, trimmed and cubed into approximately 1-inch cubes
• 3 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 2 large carrots, sliced
• 4 cloves garlic, sliced
• 2 cups beef broth
• 3 small plum tomatoes, coarsely chopped
• 1 cup dried apricots, coarsely chopped
• Celery leaves, for garnish

Harissa

• 2 dried chipotle peppers
• 4 dried New Mexico chili peppers
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 4 cloves garlic
• 1/4 cup olive oil
• 1 teaspoon red wine vinegar
• Salt, to taste

Instructions

Stew

1. Combine flour, salt, and pepper on a plate and dredge the beef pieces, ensuring they are evenly coated.

2. Heat olive oil over medium-high heat in a Dutch oven. Brown the beef evenly in batches to avoid overcrowding the pot. Once browned, pour off any excess drippings.
3. Combine the paprika, coriander, turmeric, cumin, ginger, and cayenne. Sprinkle this aromatic spice blend over the browned beef. Add the chopped celery, onion, sliced carrots, garlic, and beef broth to the Dutch oven.
4. Bring the mixture to a boil, then reduce the heat to low, cover the Dutch oven, and simmer for 1 ¼ hours to 1 ½ hours, or until the beef is tender. Alternatively, combine all ingredients in an electric pressure cooker and cook on high pressure for 22 minutes.
5. Stir in the dried apricots and chopped tomatoes. Continue to cook for an additional 15 minutes on the stovetop, or 1 more minute on high in the pressure cooker.
6. Garnish the stew with fresh celery sprigs and serve hot with homemade harissa on the side.

Harissa

1. Place the dried chipotle and New Mexico chili peppers in a small saucepan and cover with enough water. Bring to a boil, then remove from heat and let stand for 20 minutes to rehydrate.

2. Once softened, carefully remove the stems and seeds from the peppers. Transfer the rehydrated peppers to a food processor or blender.
3. In a dry, nonstick skillet, combine the ground cumin and coriander. Toast briefly over medium heat until fragrant, about 30 seconds, being careful not to burn the spices.
4. Add the toasted spices to the peppers in the food processor, along with the garlic cloves, olive oil, and red wine vinegar. Blend until a smooth paste forms. Season with salt to taste. Serve this fresh harissa alongside your Moroccan Beef Stew.

Video

Notes

TIP:

• For the best texture and flavor, avoid purchasing anything labeled “stew meat.” It’s typically a combination of various cuts that can result in unevenly cooked and varied meat textures within the stew. Opt for a whole chuck roast and cut it yourself.

ELECTRIC PRESSURE COOKER:

• Always follow the specific directions for your brand and model of electric pressure cooker.
• In my Cuisinart pressure cooker, beef stew generally takes between 20-22 minutes on HIGH pressure for perfectly tender results.
• For an Instant Pot, a similar beef stew usually requires 30-35 minutes of high-pressure cooking.

MAKE AHEAD:

• Stews, especially this Moroccan Beef Stew, often taste even better the next day! This allows the rich, aromatic flavors to fully develop and “marry.” You can cook the stew up to two days in advance and store it safely in the refrigerator in an airtight container.

FREEZER-FRIENDLY:

• This stew freezes beautifully, making it an excellent meal prep option. Allow the stew to cool thoroughly to room temperature before transferring it to an airtight, freezer-safe container. It can be frozen for up to 3 months.
• To reheat, thaw the frozen stew in the refrigerator overnight. Reheat gently in a 350-degree Fahrenheit oven until heated through, or warm on the stovetop over medium-low heat, stirring occasionally.

Nutrition

Serving: 1

Calories: 358kcal

Carbohydrates: 40g

Protein: 5g

Fat: 22g

Saturated Fat: 3g

Polyunsaturated Fat: 3g

Monounsaturated Fat: 15g

Trans Fat: 1g

Cholesterol: 1mg

Sodium: 1664mg

Potassium: 850mg

Fiber: 7g

Sugar: 24g

Vitamin A: 7902IU

Vitamin C: 15mg

Calcium: 87mg

Iron: 3mg

Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.

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