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Spicy Beef Stew with Moroccan Spice Rub
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Prep Time:
25 minutes
Cook Time:
100 minutes
Total Time:
140 minutes
"Moroccan-inspired beef stew featuring Ras el hanout spice blend, combined with tomatoes, pumpkin, carrots, and parsnips for a deliciously sweet and tangy flavor."
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
Instructions:
  • In a spacious bowl, combine the beef with ras el hanout, ensuring each piece is fully coated. Allow the flavors to meld for 15 minutes.
  • In a stew pot, heat oil over high heat until shimmering. Add meat in a single layer, sear to lock in juices, and brown on all sides for about 5 minutes. Transfer meat to a plate.
  • Lower the heat to medium and introduce leek and onion to the pot. Cook until the leeks become golden and see-through, usually 3 to 4 minutes. Stir in garlic and cook until it releases its fragrance, approximately 1 minute. Toss in tomatoes and saute until they start to soften, usually 2 to 3 minutes. Add the cooked meat, diced pumpkin, and tomato paste back to the pot. Cook and stir for another 2 minutes.
  • - Pour wine into the pot and bring to a boil, scraping off browned bits with a wooden spoon. Simmer until reduced by half, about 2 to 3 minutes. Add beef stock, rosemary, mint, bay leaf, salt, and pepper. Bring to a boil, then cover and simmer for 40 minutes.
  • Add the parsnip and carrot, then cover and simmer until the beef is tender, around 40 minutes more. Taste the sauce and incorporate lemon juice and sugar to enhance the flavors, if desired.

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