Description
A rich and aromatic Moroccan beef stew slow-cooked with chickpeas, tomatoes, and warm spices like cumin, cinnamon, and ginger. Comforting, flavorful, and perfect with couscous or bread.
Ingredients
Scale
- 2 pounds beef chunks (stew beef or chuck)
- 1 cup canned crushed tomatoes
- 1 cup cooked or canned chickpeas
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups beef broth
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef chunks and brown them on all sides. Remove and set aside.
- In the same pot, sauté onion until soft. Add minced garlic, cumin, paprika, cinnamon, ginger, turmeric, salt, and pepper. Stir for 30 seconds to release the aromas.
- Add crushed tomatoes, scraping the bottom to deglaze the pot. Return beef to the pot and stir well.
- Pour in beef broth, bring to a simmer, then reduce heat to low. Cover and cook for 1.5 to 2 hours, stirring occasionally, until beef is tender and sauce thickens.
- Add chickpeas during the last 15 minutes of cooking. Adjust seasoning to taste.
- Garnish with chopped cilantro before serving. Serve hot with couscous, rice, or warm bread.
Notes
- Brown beef well to build rich flavor before simmering.
- Toast spices briefly in oil for maximum aroma.
- Let stew rest for 10 minutes before serving for deeper taste.
- Freezes beautifully for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 90mg