Moroccan Beef Stew

It’s a recipe revamp! Why? So many reasons. I’ve used this recipe so many times that it has sort of warped into a much better recipe. So, I’m bringing it to life again to give you all a really delicious recipe for Moroccan Beef Stew.

I never liked stew growing up. I never was a big red meat eater. Every once and a while I’d crave a steak with sizzling butter or a fall apart pot roast. That’s where this recipe comes in. I needed a great stew recipe that wasn’t bland and watery. I wanted a comforting stew that had my taste buds screaming for more.

Because, stew is really a great cure for a specific kind of weather: COLD. And, let me tell you, it’s been cold lately. The mornings and nights are so frosty that it’s leaving my poor little feet without feeling. I need a chunky, warm, comforting stew to cure that kind of a chill. Morrocan Beef Stew is perfect for a feet up on the couch, movie night kind of evening when it’s dark at 6:30 and there isn’t a thing to do but just rest and be.

And that’s my plan for this week. I’ve had a crazy few days full of photo shoots, blog, and more! I need to settle into the calm that is the fall and catch up on my reading. I’m aching for that quality home time where all you need is the steam from a cup of tea and the softest socks in the world to bring you pure happiness. I’ve got a pretty open end of the week and weekend to look forward to and my head is already there.

But, there are still things to be done until then. Recipes to test, photos to edit, pictures to take, e-mails to reply to, commitments to fulfill, and prepping to be done. Not to mention sleep, quality time with Daniel, chores, errands, and my day job. However, soon I plan on slipping deep into a lazy coma of happiness that will include chai lattes and crusty artisan bread dipped into Fusion Beef Stew. I guarantee there will be a chocolate chip cookie appearance and a very calm, peaceful me.

Will this soup give that to you? No. Unfortunately this stew is only one component to finding that rest. I’ve worked hard these last few weeks to give myself some time off. Now it’s here so I’m not letting it go for anything. If you have found yourself in a place where you are a down and out, rugged, hot mess…find yourself a weekend or week to just do the bare minimum. Maybe that means sending your husband to do the groceries that week. It could mean that you take this week to work extra hard to get ahead. Whatever it looks like for you, taking the time to rest is always worth it.

In addition, making this stew is always worth it as well. Just thought I’d throw that in! :).

Moroccan Beef Stew

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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.

• Author: Karlee Flores
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x

Ingredients

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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

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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