Name: Spicy Beef Stew with Moroccan Spice Rub
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 2 h 20 min
Yield: 4
Cuisine: US
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

Embark on a culinary journey with this robust and aromatic beef stew. Infused with the exotic warmth of Moroccan spices, the tender beef mingles harmoniously with sweet root vegetables in a tangy tomato-based broth. This stew is a flavorful and satisfying one-pot wonder.

Follow The Directions

01

Step

In a large bowl, generously coat the beef pieces with ras el hanout, ensuring every piece is evenly covered. Allow the meat to marinate for at least 15 minutes, allowing the spices to penetrate. (15 minutes)

02

Step

Heat olive oil in a heavy-bottomed stew pot over high heat. Once the oil shimmers, carefully add the beef in batches, avoiding overcrowding the pot. Sear the meat on all sides until deeply browned, locking in the rich flavors. Transfer the seared beef to a plate and set aside. (5 minutes)

03

Step

Reduce the heat to medium. Add the sliced leek and onion to the pot and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 1 minute more. Introduce the diced tomato and sauté until they begin to break down, approximately 2-3 minutes. Return the seared beef to the pot, along with the diced pumpkin and tomato paste. Stir to combine and cook for 2 minutes, allowing the flavors to meld. (10 minutes)

04

Step

Pour the rose wine into the pot, increasing the heat to high to bring it to a boil. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, deglazing the pan and adding depth to the sauce. Allow the wine to reduce by half, approximately 2-3 minutes. Add the beef stock, rosemary sprigs, mint sprig, bay leaf, salt, and pepper. Return to a boil, then reduce the heat to low, cover the pot, and simmer gently for 40 minutes. (45 minutes)

05

Step

Add the parsnip and carrot to the stew, ensuring they are submerged in the liquid. Cover the pot and continue to simmer until the beef and vegetables are tender, about 40 minutes more. Taste and adjust the seasoning as needed, adding lemon juice and sugar to balance the flavors to your preference. (40 minutes)