Moroccan Beef Stew

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, moroccan beef stew. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Moroccan Beef Stew is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Moroccan Beef Stew is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook moroccan beef stew using 15 ingredients and 3 steps. Here is how you can achieve that.

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The ingredients needed to make Moroccan Beef Stew:
  1. Prepare 2 lbs beef chuck, trimmed and cut into 1 inch cubes
  2. Prepare 1 purple onion, chopped
  3. Get 1 large carrot, sliced 1⁄4 inch thick on the bias
  4. Make ready 4 cloves garlic, chopped
  5. Get 1 red or orange bell pepper, chopped
  6. Get 1 tbsp Spanish paprika
  7. Take 2 tsp ground cumin
  8. Prepare 1 1⁄2 tsp ground cinnamon
  9. Take 1⁄2 tsp ground ginger
  10. Prepare 1 heap tsp beef stock paste
  11. Make ready 1 tbsp honey
  12. Get 1⁄2 cup Kalamata olives, pitted
  13. Make ready 1⁄2 cup golden raisins
  14. Get 1 handful cilantro, chopped
  15. Get Zest from 1 lemon
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Instructions to make Moroccan Beef Stew:
  1. Add a splash of olive oil to a large pot on medium-high heat. Season the beef cubes with salt and pepper and fry them in the pot until they're well-browned. Remove any excess oil and fill the pot with enough cold water to cover the meat. Cover and turn the heat down to medium-low. Let simmer for 2 hours, skimming the surface regularly to remove any scum. Add extra water as needed.
  2. Add a splash of olive oil to a large, deep pan on medium-high heat. Add the onions and carrots and fry for 2 to 3 minutes. Add the garlic and bell pepper and fry 1 minute more. Stir in the spices and continue frying 1 minute.
  3. Pull the beef cubes from their pot and stir 3 cups of the braising liquid as well as the stock paste and honey into the pan of spiced veggies. Add the olives and raisins and bring to a simmer. Let cook 5 minutes, then add the beef, cilantro and half the lemon zest. Simmer 2 to 3 minutes to warm the meat through. Sprinkle the remaining lemon zest on top when serving.

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