Recipe: Yummy Moroccan Beef Stew

Moroccan Beef Stew. Sprinkle beef with salt and pepper. I've made some adjustments to her recipe over time, but some things Mom just knew best — like using a chuck roast for the stew meat and hand-trimming it. Add broth and bring to a boil, scraping up any browned bits.

We've included plenty of fresh vegetables, but you can certainly add more to increase the nutrient profile! This Moroccan beef stew is excellent served over brown rice or couscous with whole wheat pita bread. A Moroccan beef stew packed with juicy flavours, this is a classic one-pot recipe that'll feed and warm the family on those chilly winter evenings. You can have Moroccan Beef Stew using 15 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Moroccan Beef Stew

1. Prepare 2 lbs of beef chuck, trimmed and cut into 1 inch cubes.
2. Prepare 1 of purple onion, chopped.
3. You need 1 of large carrot, sliced 1/4 inch thick on the bias.
4. Prepare 4 cloves of garlic, chopped.
5. It's 1 of red or orange bell pepper, chopped.
6. It's 1 tbsp of Spanish paprika.
7. It's 2 tsp of ground cumin.
8. It's 1 1/2 tsp of ground cinnamon.
9. Prepare 1/2 tsp of ground ginger.
10. You need 1 of heap tsp beef stock paste.
11. It's 1 tbsp of honey.
12. You need 1/2 cup of Kalamata olives, pitted.
13. You need 1/2 cup of golden raisins.
14. Prepare 1 handful of cilantro, chopped.
15. It's of Zest from 1 lemon.

Adding ras el hanout or another mixed spice blend adds depth and complexity to the stew, bolstering the overall flavour. Serve with a generous hunk of sourdough bread to mop up the juices afterwards. This wonderfully fragrant Moroccan beef stew calls for spices you may already have on hand. If not, they are easily found and will come in handy for many low-FODMAP recipes.

Moroccan Beef Stew step by step

1. Add a splash of olive oil to a large pot on medium-high heat. Season the beef cubes with salt and pepper and fry them in the pot until they're well-browned. Remove any excess oil and fill the pot with enough cold water to cover the meat. Cover and turn the heat down to medium-low. Let simmer for 2 hours, skimming the surface regularly to remove any scum. Add extra water as needed..
2. Add a splash of olive oil to a large, deep pan on medium-high heat. Add the onions and carrots and fry for 2 to 3 minutes. Add the garlic and bell pepper and fry 1 minute more. Stir in the spices and continue frying 1 minute..
3. Pull the beef cubes from their pot and stir 3 cups of the braising liquid as well as the stock paste and honey into the pan of spiced veggies. Add the olives and raisins and bring to a simmer. Let cook 5 minutes, then add the beef, cilantro and half the lemon zest. Simmer 2 to 3 minutes to warm the meat through. Sprinkle the remaining lemon zest on top when serving..

This stew is typically served with couscous made from high-FODMAP wheat, however quinoa, buckwheat groats, or millet are excellent low-FODMAP stand-ins for couscous. Sprinkle beef with salt and pepper. Heat oil over medium heat in a Dutch oven. Use quick-release feature to release pressure; carefully remove lid. Serve over couscous and top as desired with almonds and parsley.