Ingredients
Scale
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 1 can (15 oz) chickpeas, rinsed and drained
- 3 large carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- to taste salt and pepper
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes to the pot and brown them on all sides for about 5–7 minutes. Remove the browned beef from the pot and set aside.
- In the same pot, add the chopped onion and sauté for about 5 minutes until softened. Add minced garlic and cook for another 1–2 minutes until fragrant.
- Stir in ground cumin, coriander, cinnamon, turmeric, paprika, and cayenne pepper (if using). Cook for 1–2 minutes while stirring constantly to toast the spices.
- Add the browned beef back into the pot along with diced tomatoes and beef broth. Bring to a boil, then reduce heat to low, cover, and let simmer for about 1 hour.
- After simmering for an hour, add chickpeas, carrots, red bell pepper, and zucchini to the pot. Stir well to combine and taste seasoning, adding salt and pepper as needed.
- Cover once more and continue to simmer for an additional 30 minutes until vegetables are tender and flavors meld together.
- Serve your Moroccan Spiced Beef Stew hot, garnished with fresh cilantro or parsley if desired.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 360
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg