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Moroccan Spiced Beef Stew

Mouthwatering Moroccan Spiced Beef Stew for Cozy Nights

This Moroccan Spiced Beef Stew is a warm blanket in a bowl, combining tender beef, hearty vegetables, and aromatic spices for a comforting family meal.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Moroccan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 tablespoons Olive Oil For browning beef; adds richness.
  • 2 pounds Beef Chuck Cut into 1-inch cubes; can substitute with chicken thighs or lamb.
For the Vegetables
  • 1 large Onion Chopped; flavor base.
  • 3 cloves Garlic Minced; adds aromatic depth.
  • 1 can (14 oz) Diced Tomatoes Adds acidity and moisture.
  • 3 large Carrots Sliced; adds sweetness and texture.
  • 1 Red Bell Pepper Chopped; adds sweetness and crunch.
  • 1 Zucchini Sliced; adds mild flavor.
For the Spices
  • 2 teaspoons Ground Cumin Earthy warmth.
  • 2 teaspoons Ground Coriander Citrusy notes.
  • 1 teaspoon Ground Cinnamon Sweet and warm.
  • 1 teaspoon Ground Turmeric Earthy color and flavor.
  • 1 teaspoon Paprika Mild heat; can add more for spiciness.
  • 1 teaspoon Cayenne Pepper Optional; adds heat.
For the Stew Base
  • 4 cups Beef Broth Liquid base for stew.
  • 1 can (15 oz) Chickpeas Rinsed and drained; adds protein and fiber.
For Seasoning
  • Salt For seasoning; adjust to taste.
  • Pepper For seasoning; adjust to taste.
For Garnish
  • Fresh Cilantro or Parsley Garnish for freshness.

Equipment

  • Large heavy-bottomed pot

Method
 

Preparation Steps
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef chuck and sear on all sides for 5-7 minutes until browned. Remove and set aside.
  2. In the same pot, reduce heat, add chopped onion and sauté for 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
  3. Stir in ground spices and toast for 1-2 minutes while stirring constantly.
  4. Return beef to pot along with diced tomatoes and beef broth. Bring to a boil, then cover and reduce to low heat for 1 hour.
  5. Add chickpeas, carrots, red bell pepper, and zucchini. Stir and season with salt and pepper. Cover and simmer for another 30 minutes.
  6. Once vegetables are tender, adjust seasoning if necessary. Serve hot, garnished with fresh herbs.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 5000IUVitamin C: 40mgCalcium: 50mgIron: 3mg

Notes

This stew keeps well in the fridge for up to 3 days and can be frozen for up to 3 months. Adjust spice levels according to preference for best results.

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