Enjoy a rich and flavorful Moroccan-Spiced Beef Stew with Almonds. This hearty dish combines slow-simmered beef with warm spices for a comforting winter meal.
Author:Jun Spoon
Prep Time:25 minutes
Cook Time:2 hours 30 minutes
Total Time:2 hours 55 minutes
Yield:6 servings
Category:Main Dish
Method:Slow Simmering/Braising
Cuisine:Moroccan
Diet:Low Fat
Ingredients
Scale
2 lbs beef chuck, cut into 1 1/2 inch cubes
2 tablespoons olive oil
2 large onions, chopped
4 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
4 cups beef broth
1/2 cup dried apricots, halved
1/4 cup honey or maple syrup
2 tablespoons lemon juice
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
1/2 cup blanched slivered almonds, toasted
Fresh cilantro, chopped, for garnish
Instructions
Season the beef cubes generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, removing pieces as they brown. Set the beef aside.
Reduce heat to medium. Add onions to the pot and cook until softened, about 5-7 minutes.
Add garlic and cook for 1 minute until fragrant.
Stir in cumin, coriander, ginger, turmeric, cinnamon, and cayenne pepper, if using. Cook for 1 minute, stirring constantly.
Return the beef to the pot. Add diced tomatoes, beef broth, apricots, honey, and lemon juice. Stir well to combine.
Bring the stew to a simmer. Once simmering, reduce the heat to low, cover the pot, and cook slowly for 2 to 2.5 hours, or until the beef is very tender.
Taste and adjust seasoning with salt and pepper as needed.
Ladle the stew into bowls. Garnish with toasted slivered almonds and fresh cilantro before serving.
Notes
Toasting the almonds enhances their nutty flavor.
This stew tastes even better the next day after the flavors have melded.
Serve over couscous or with crusty bread to soak up the sauce.