Spicy Beef Stew with Moroccan Spice Rub

Name: Spicy Beef Stew with Moroccan Spice Rub
Prep time: 25 min
Cook time: 100 min
Total time: 140 min
Yield: ['4', '4 servings']
Cuisine: moroccan
Ingredients: 1 pound beef stew meat, cut into 2-inch pieces; 1 tablespoon ras el hanout, or more to taste; 2 tablespoons olive oil; 1 leek, halved lengthwise and thinly sliced crosswise; 1 small onion, cut in half and thinly sliced; 2 cloves garlic, minced; 1 tomato, diced; 1 cup diced pumpkin; 2 tablespoons tomato paste, or more to taste; 1 cup rose wine; 2 cups beef stock; 2 sprigs fresh rosemary; 1 sprig fresh mint; 1 bay leaf; salt and ground black pepper to taste; 1 parsnip, halved lengthwise and thickly sliced; 1 carrot, halved lengthwise and thickly sliced; 2 teaspoons lemon juice, or to taste; 2 teaspoons white sugar, or to taste

⏱ 140 mins 🍽 ['4', '4 servings'] 🌶 moroccan 🏷 Main course

This hearty dinner dish uses the classic Moroccan spice blend ras el hanout to coat the beef, imparting a warm and aromatic flavour. The stew is built with a base of leek, onion, and tomato, then simmered with pumpkin in a reduction of rose wine and beef stock. Fresh rosemary, mint, and a bay leaf add herbal notes, while parsnips and carrots are added later for texture. A final touch of lemon juice and sugar balances the rich, spiced sauce.

Ingredients

1 pound beef stew meat, cut into 2-inch pieces
1 tablespoon ras el hanout, or more to taste
2 tablespoons olive oil
1 leek, halved lengthwise and thinly sliced crosswise
1 small onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tomato, diced
1 cup diced pumpkin
2 tablespoons tomato paste, or more to taste
1 cup rose wine
2 cups beef stock
2 sprigs fresh rosemary
1 sprig fresh mint
1 bay leaf
salt and ground black pepper to taste
1 parsnip, halved lengthwise and thickly sliced
1 carrot, halved lengthwise and thickly sliced
2 teaspoons lemon juice, or to taste
2 teaspoons white sugar, or to taste

Method

Put the beef pieces into a large bowl. Mix in the ras el hanout, rubbing it over the meat until fully covered. Allow this to rest for 15 minutes.
Warm the olive oil in a stew pot until it shimmers. Brown the seasoned beef pieces on all sides, ensuring they are not too crowded, for about 5 minutes. Move the seared meat to a plate.
Lower the heat and cook the sliced leek and onion in the pot until they become golden and soft, which takes 3 to 4 minutes. Stir in the minced garlic for 1 minute until aromatic. Add the diced tomato and cook for 2 to 3 minutes until starting to soften. Return the meat to the pot along with the pumpkin and tomato paste, stirring for 2 minutes.
Pour the rose wine into the pot, bring to a boil, and use a wooden spoon to scrape up any browned bits. Let the wine reduce by half, about 2 to 3 minutes. Add the beef stock, rosemary, mint, bay leaf, salt, and pepper. Bring back to a boil, then lower the heat, cover, and let it simmer for 40 minutes.
Stir in the sliced parsnip and carrot, cover the pot again, and continue simmering until the beef is tender, for about 40 minutes longer. Finally, taste the sauce and adjust with lemon juice and sugar as desired.

Nutrition (per serving)

Calories430 kcal

Fat23 g

Sugars10 g

Protein23 g

Sodium218 mg

Recipe details

CategoryMain course

Cuisinemoroccan

AuthorVidya