Slow Cooked Moroccan Beef Stew

Name: Slow Cooked Moroccan Beef Stew
Ingredients: 1 Brown Onion, diced; 3 Carrots, diced; 6 Dates, pitted &amp; cut in half; 4 Cloves of garlic, minced; 1KG Chuck Steak, cut in large chunks; ½ Cup Red Wine; 2 Tbsp Harissa Paste; 2 Tbsp Tomato Paste; 1 Can Tinned Tomatoes; 2 Tsp Ground Coriander; 1 Tsp Paprika; 500ml Beef Bone Broth; 1 Bay Leaf; Juice of ½ Orange; 400g Can of Chickpeas, rinsed

by Laura Stevens

Comforting and flavour-packed, this Slow Cooked Moroccan Beef Stew is packed with chunks of beef simmered low and slow in a fragrant mix of spices, vegetables, and broth. Perfect for cozy family dinners, meal prep or entertaining a crowd, this melt-in-your-mouth dish is worth the wait.

Why You'll Love This Dish:

Hands-Off Cooking: Easily comes together in the Classic Round Dutch Oven
Big on Flavour: Moroccan spices bring warmth and flavour
Tender & hearty: Slow cooking makes the beef fall-apart soft
Freezer-friendly: Make a big batch - it tastes even better the next day

Slow Cooked Moroccan Beef Stew

Laura Stevens

Rated 4.5 stars by 2 users

Author:

Laura Stevens

Comforting, flavour-packed and makes your kitchen smell incredible.

Ingredients

1 Brown Onion, diced
3 Carrots, diced
6 Dates, pitted & cut in half
4 Cloves of garlic, minced
1KG Chuck Steak, cut in large chunks
½ Cup Red Wine
2 Tbsp Harissa Paste
2 Tbsp Tomato Paste
1 Can Tinned Tomatoes
2 Tsp Ground Coriander
1 Tsp Paprika
500ml Beef Bone Broth
1 Bay Leaf
Juice of ½ Orange
400g Can of Chickpeas, rinsed

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Directions

Heat olive oil in your Crumble Dutch oven over medium-high heat.
Season beef with salt and pepper, then brown it in batches. Remove and set aside. Add in onion, sauté until translucent, add garlic, sauté for 30 seconds.
Pour in the wine to deglaze the pan, scraping up all the browned bits from the bottom Add harissa paste, tomato paste, stock, tinned tomatoes, carrots and dates, stir.
Return the beef back into the pot, ensuring its completely covered by liquid. Add in coriander, paprika, orange juice & a bay leaf, Cover with lid slightly ajar and simmer on low heat for 1 hour and 40 minutes, stirring occasionally.
Add the chickpeas and stir through. Continue simmering for another 20 minutes Serve over some mashed potato, rice or cous cous.