Moroccan Beef Stew

Moroccan Beef stew is very different to the western stews you may be used to. They often contain dried fruit and are very flavorful. Some of that flavor comes from Ras el hanout. This is a popular blend of spices that is used across North Africa. The name means “top of the shop” in Arabic and refers to a mixture of the best spices a seller has to offer.They are fragrant and pungent aromatics like cinnamon, cloves, allspice, peppers and can have as many as 30 different spices. In Indian Cuisine, Garam masala is very similar. This is easy to prep and the slow cooker does the braising work. I suggest serving it over a saffron basmati rice. You can replace the beef with a combination of parsnips or turnips, yams, and whole button mushrooms for an exotic vegetarian feast. This is a gluten-free recipe.

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Moroccan Beef Stew

Yield: 6 servings

3 lbs. boneless chuck roast
3 cups of water
1 – 14.5 oz. can of chickpeas
1 – 14.5 oz. can diced tomatoes
1 medium onion diced
2 medium carrots diced
2 cups golden raisins (Sultanas)
1.5 tablespoons kosher salt
1 tablespoon chopped garlic
2 teaspoons ground cinnamon
2 teaspoons ras el hanout spice blend
1 teaspoon gr. cardamom
1 teaspoon gr. cumin
1 teaspoon hot chili powder
3 star anise
Zest from 1 orange

Cut boneless chuck roast across the grain into half inch thick strips and place in the bottom of a crock type slow cooking pot. Add the remaining ingredients, cover and cook on high setting for 8 hours. (Don’t drain the chickpeas or diced tomatoes). Serving suggestion: Serve over saffron Basmati rice as pictured.

© 2011 Aron David Bradley


5 thoughts on “Moroccan Beef Stew

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