Moroccan Beef Stew With Apricots (Printable Version)
Tender beef simmered with sweet apricots and aromatic spices for a hearty, comforting North African-inspired meal.
# What You'll 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, searing all sides. 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 if desired.
# Expert Tips:
01 -
- The sweet and savory combination creates layers of flavor that deepen with time
- It transforms tough cuts of beef into something meltingly tender without much hands-on effort
02 -
- Rushing the beef browning step is the biggest mistake you can make because those caramelized bits create the stew's foundation
- Adding the apricots too early makes them disintegrate completely, so wait until the last 30 minutes for perfect texture
03 -
- Lamb shoulder works beautifully here and feels even more traditional if you want to switch things up
- A pinch of saffron bloomed in warm broth before adding creates an extra layer of complexity