Moroccan Beef Stew
This recipe for Moroccan Beef Stew will be a crowd favorite, and it is a great way to feed your family! Sweet, fresh, delicious, and easy.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
Ingredients
2 tablespoons yellow curry powder
1 tablespoon coarse salt
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon ginger powder
1/2 teaspoon cayenne
1/2 teaspoon ground coriander seed
1/2 teaspoon tarragon leaves
1/2 teaspoon turmeric
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
Zest of a lemon
1 pound beef chuck, cubed
3–4 tablespoons coconut oil
1 large, yellow, sweet potato
3 large carrots
1 can of chickpeas
1/3 cup flour
1 can coconut cream
32 ounces beef broth
1/2 cup cilantro, chopped
1/2 cup brown sugar
Instructions
Preheat the oven to 275 degrees
Mix the seasonings together (the first 12 listed) and toss with your cubes of beef. Mix until the beef is completely covered with the spices.
Over medium/high heat place coconut oil in a large dutch oven. When it starts to smoke dump the seasoned beef in making sure all of the seasoning gets added to the pot. Cook for 3 minutes stirring only once every minute. Turn down the heat to low.
Peel and chop carrots and sweet potato the same size as the meat and dump them in the pot with the meat.
Add in the chickpeas, brown sugar, and flour and stir together. Remove from heat once everything is evenly coated.
Pour in the coconut cream and beef broth, stir together, then cover with the lid. Place stew in the oven and cook for 2 hours. Remove strew from the oven and let it rest on the stovetop for about 15 minutes. Skim the fat from the top of the stew. It will be red and shiny. You should remove about a cup. Add the chopped cilantro.
Serve with jasmine rice or pearl couscous.
Keywords: beef stew, fusion, moroccan, thai, soup
Find it online: https://www.oliveandartisan.com/fusion-beef-stew/