After we came back from Dubai with many spices that we have never tasted before i started searching for some Arabic recipes. I have tried to cook many different dishes and this one turned out very special. This is what I love about beef stews – every country has its own recipe that tastes a little different then the other. To be honest with you, 1 out of 10 recipes I try is worth writing about so you can feel lucky, because I do all this work for you already 🙂 Moroccan Beef Stew was amazing and I am sure that this experience will be the start of discovering arabic cuisine.
Last time I have cooked Moroccan Beef Stew for my friend from Cologne, who visited us for a weekend and I saw, when he tried this dish, he was as amazed as we were when we discovered it. The mixture of soft beef, sweet and spice sauce make the dish unforgettable. I would like to encourage you to try this recipe and I am not writing this only to Patrick 😉
Maroccan Beef Stew
- 1 kg beef
- 3 tbsp flour
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp olive oil
- 1 tsp paprika
- 0.5 tsp corriander ground
- 0.5 tsp tumeric ground
- 0.5 tsp cumin ground
- 0.5 tsp ginger ground
- 0.5 tsp cayanne pepper
- 2 stalks celery chopped
- 1 onion chopped
- 2 carrots sliced
- 4 cloves garlic sliced
- 500 ml beef stock
- 3 tomatoes
- 200 g dried apricots chopped
Chop the beef into small pieces.
In one deep plate mix together salt, pepper and flour.
Dredge beef pieces into flour mixture.
Brown beef on preheated olive oil. Pour off excess drippings.
Combine the paprika, coriander, turmeric, cumin, ginger and cayenne.
Slice the garlic.
Add to the beef pot chopped celery, onion, carrot, garlic and sprinkle with the spices.
Pour beef broth. Bring it to a boil, reduce heat to low, cover and cook for 1h. If you are using pressure cooker cook it on high for 25 minutes.
Chop tomatos and apricots into small pieces.
Add to the stew and cook it for another 15 minutes.
Serve with couscous and harissa.