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.