Moroccan Beef Stew With Apricots (Printable)
Tender beef with sweet apricots and aromatic North African spices create this hearty, comforting stew.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1½-inch cubes
→ Vegetables & Aromatics
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, sliced
05 - 1 can (14 oz) diced tomatoes
→ Dried Fruits
06 - 1 cup dried apricots, halved
→ Liquids
07 - 2 cups beef broth
08 - 2 tbsp tomato paste
→ Spices
09 - 2 tsp ground cumin
10 - 1½ tsp ground cinnamon
11 - 1 tsp ground coriander
12 - 1 tsp ground ginger
13 - ½ tsp ground turmeric
14 - ½ tsp smoked paprika
15 - ¼ tsp cayenne pepper
16 - 1½ tsp salt
17 - ½ tsp freshly ground black pepper
→ Others
18 - 2 tbsp olive oil
19 - 2 tbsp honey
20 - ¼ cup chopped fresh cilantro or parsley
21 - toasted slivered almonds
# How To Make It:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown beef cubes in batches, ensuring all sides are seared. Transfer browned beef to a plate.
02 - Add chopped onion and carrots to the pot. Sauté for 5 minutes until softened, stirring occasionally.
03 - Stir in garlic, cumin, cinnamon, coriander, ginger, turmeric, paprika, and cayenne. Cook for 1 minute until fragrant.
04 - Return beef to the pot. Add tomato paste, diced tomatoes, beef broth, salt, and pepper. Stir to combine and bring to a simmer.
05 - Reduce heat to low, cover, and cook for 1½ hours, stirring occasionally.
06 - Add dried apricots and honey. Continue simmering uncovered for another 30 minutes, or until beef is very tender and sauce has thickened.
07 - Taste and adjust seasoning if necessary. Discard excess fat if present.
08 - Serve hot, garnished with chopped cilantro or parsley and optional toasted almonds. Accompany with couscous or crusty bread.
# Expert Suggestions:
01 -
- The way sweet and savory dance together feels like discovering a new language you somehow already speak
- Leftovers taste even better after the spices have had time to really know each other
02 -
- The sauce should coat the back of a spoon—if it's too thin, keep simmering uncovered, and if it's too thick, splash in more broth
- Skimming the fat off the top at the end makes a huge difference in how refined the final dish tastes
03 -
- A pinch of saffron added with the spices adds an incredible depth that people will notice but won't be able to quite identify
- Taste and adjust salt at the very end—the flavors concentrate as it cooks and what tasted right at hour one might be too salty at hour two