A Moroccan beef stew packed with juicy flavors, this is a classic one-pot recipe that’ll feed and warm the family on those chilly winter evenings. Adding mixed spice blend adds depth and complexity to the stew, bolstering the overall flavor. Serve with a generous hunk of sourdough bread to mop up the juices afterward. This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. After some time simmering on the stove-top, this Classic Homemade Beef Stew will definitely remind you of the one you grew up with. It’s a nutrient-rich and simple to prepare a clean eating dish.
Start off by combining flour, salt, pepper, onion powder, and seasoning. Add meat and shake until well coated. In a large dutch oven or pot on medium-high heat, add cooking oil and sear the meat on all sides for about 2-3 minutes. You may have to work in batches so you don’t crowd the meat. Remove and set aside on a plate. Add another tablespoon of oil, then add onions & garlic to the pan. Cook and saute for about 1 minute, until onions start to soften. Add wine or balsamic vinegar to deglaze the pan. Stir in the tomato paste and cook for about 2 minutes. Add the beef back to the pan then toss in the potatoes, carrots, celery, Italian seasoning, Worcestershire sauce, bay leaf and stir in the beef broth. If there is not enough liquid to cover the vegetables, add water – only as much as needed.
Bring to a boil then turn heat down to low, cover and simmer for 55 minutes – 2 hours, stirring occasionally, until potatoes are tender and meat is tender to your liking. For a thicker stew, in a small bowl, whisk together cornstarch with water. Turn heat back to high and stir cornstarch mixture into stew. Allow stew to boil and thicken up while stirring occasionally. Remove the beef stew from heat, adjust seasonings and serve hot with fresh parsley.
- 1 tbsp olive oil
- 1 red onion, thickly sliced
- 2 carrots, peeled and cut into chunks
- 450g beef casserole steak, cut into bite-size pieces
- 2 garlic cloves, crushed
- 1 tbsp clear honey
- 100g soft dried prunes, roughly chopped
- 500ml beef stock
- 100g soft dried apricots halved
- 400g tin chickpeas, drained
- handful coriander, roughly chopped
- Heat the oil in a large pan and add the onion and carrot. Cook for 5 mins to soften, then remove from the pan with a slotted spoon.
- In a bowl, toss the beef in the Moroccan spice blend and transfer to the pan along with any remaining spice blend.
- Cook for a few minutes, turning the beef to brown it all over.
- Return the vegetables to the pan and add the garlic, honey, dried prunes, and stock.
- Bring to the boil, then turn the heat down to low and simmer, covered, for 50 mins.
- Remove the lid and cook for 10 more mins, adding the apricot halves and chickpeas halfway through.
- Season and serve with couscous, with the coriander scattered over the top.