Moroccan Beef Stew - Beef Tagine
A comforting and flavorful Moroccan Beef Stew, slow-cooked to perfection with aromatic spices and tender beef, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes This cut ensures a tender stew when slow-cooked.
- 2 pieces onions, chopped finely For sweetness and depth.
- 4 cloves garlic, minced The aroma will make your mouth water!
- 2 tsp ground cumin A key spice for a warm earthiness.
- 2 tsp ground cinnamon Must-have for a warm, comforting flavor.
- 1 tsp ground ginger For a hint of zest.
- 1 can (14 oz) diced tomatoes Adds acidity and juiciness.
- 3 cups beef broth For richness and moisture.
- 2 pieces carrots, sliced Adds natural sweetness and color.
- 1 piece bell pepper, diced Any color will do!
- 1 cup chickpeas, canned or cooked Enriches the stew and adds protein.
- Salt and pepper, to taste
- Olive oil A glug for sautéing
- Fresh cilantro or parsley, chopped, for garnish
Instructions
Preparation
- In a large Dutch oven, heat olive oil over medium heat.
- Add the chopped onions and garlic, cooking until translucent and fragrant, about 5 minutes.
- Increase the heat to medium-high and add the beef cubes, browning them on all sides to lock in juices.
- Stir in cumin, cinnamon, and ginger. Toast for about 30 seconds to release aroma.
- Incorporate carrots, bell pepper, and chickpeas, followed by the diced tomatoes, stirring to combine.
- Pour in the beef broth. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 to 2 hours, stirring occasionally.
- Near the end of cooking, taste and adjust salt and pepper as desired.
- Serve hot, garnished with fresh cilantro or parsley.
Notes
Spice it up with cayenne or harissa for extra heat. For a vegan option, substitute beef with hearty vegetables and use vegetable broth. Add dried fruits for a sweet contrast.