Moroccan Spiced Beef Stew
Experience a culinary journey to Morocco with this aromatic Moroccan Spiced Beef Stew. Featuring tender chunks of braised beef enveloped in a warm blend of spices, this dish is complemented by the sweetness of dried cranberries and the earthiness of pumpkin. The vibrant colors and hearty ingredients make it a perfect one-dish meal, ideal for warming up on a cool evening. This stew captures the essence of Moroccan cuisine in every bite, making it a delightful and satisfying experience.
N/A
Servings
375
Calories
18
Ingredients
Ingredients
trimmed topside steak
400 g (cut into 4 cm strips)
olive oil
2 tablespoons (for sautéing)
onion
1 (chopped)
carrot
1 (diced)
garlic cloves
2 (finely chopped)
dried cranberries
2 tablespoons (for sweetness)
dried red chili
1 small (finely sliced)
coriander seed
1 teaspoon (for flavor)
cumin
1 teaspoon (for flavor)
turmeric
1/2 teaspoon (for color)
ground cinnamon
1/4 teaspoon (for warmth)
flour
1 teaspoon (for thickening)
ground black pepper
1 teaspoon (to taste)
beef broth
150 ml (for braising)
pumpkin
200 g (cleaned and cut into cubes)
chopped tomatoes
400 g (from a can)
fresh parsley
2 tablespoons (chopped for garnish)
fresh coriander
2 tablespoons (chopped for garnish)
Instructions
1
In a pressure cooker, heat the olive oil over medium heat. Add the beef strips and sauté for 2-3 minutes on each side until they are golden brown. Once browned, remove the beef from the cooker and set it aside on a plate.
2
In the same pan, add the chopped onion, diced carrot, and finely chopped garlic. Sauté for about 2 minutes until the onion becomes soft and translucent.
3
Stir in the dried cranberries, sliced chili, coriander seeds, cumin, turmeric, and cinnamon. Cook for an additional minute, allowing the spices to release their fragrant aromas.
4
Return the browned beef to the pan. Sprinkle with flour and ground black pepper, turning to coat the beef evenly.
5
Add the cubed pumpkin, chopped tomatoes, and beef broth to the pot. Stir everything together, ensuring the beef and vegetables are well combined. Bring the mixture to a boil.
6
Once boiling, reduce the heat to low, cover the pressure cooker, and lock the lid in place. When the pressure indicator shows that pressure has been reached, cook for another 15 minutes on low heat.
7
After 15 minutes, remove the pressure cooker from the heat and let the pressure release naturally. Carefully open the lid once it's safe to do so.
8
Serve the stew over a bed of hot couscous and generously sprinkle with freshly chopped parsley and coriander to garnish. Enjoy your delightful Moroccan meal!
Nutrition Information
15 g
Fat
35 g
Carbs
25 g
Protein
5 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Moroccan Spiced Beef Stew?
It is an aromatic stew featuring tender chunks of braised beef, warm spices, dried cranberries, and pumpkin, capturing the essence of Moroccan cuisine.
What cut of beef is recommended for this recipe?
The recipe calls for 400 grams of trimmed topside steak.
How should the beef be prepared?
The topside steak should be cut into 4 cm strips before cooking.
What is the primary cooking method used?
This stew is prepared using a pressure cooker for efficient braising.
How long should you sear the beef?
Sauté the beef strips for 2-3 minutes on each side until golden brown.
Which vegetables are sautéed with the garlic?
The garlic is sautéed with one chopped onion and one diced carrot.
What ingredient adds sweetness to the stew?
Dried cranberries are added to provide a touch of sweetness.
Does this Moroccan stew have a spicy kick?
Yes, it includes one small finely sliced dried red chili for heat.
What spices make up the Moroccan flavor profile?
The spice blend includes coriander seeds, cumin, turmeric, and ground cinnamon.
Why is flour added to the beef?
A teaspoon of flour is used to help thicken the stew.
How much pumpkin is needed?
The recipe requires 200 grams of pumpkin, cleaned and cut into cubes.
What type of liquid is used for the base of the stew?
The recipe uses 150 ml of beef broth and 400 grams of chopped canned tomatoes.
How long does the stew cook under pressure?
Once pressure is reached, cook the stew for 15 minutes on low heat.
How should the pressure be released?
The pressure should be allowed to release naturally after removing the cooker from the heat.
What is the best way to serve this stew?
It is best served over a bed of hot couscous.
Which fresh herbs are used for garnishing?
Garnish the dish with freshly chopped parsley and fresh coriander.
How many calories are in a serving?
Each serving contains approximately 375 calories.
What is the protein content per serving?
There are 25 grams of protein in each serving.
How many carbohydrates are in this dish?
There are 35 grams of carbohydrates per serving.
Is this recipe high in fiber?
The stew provides 5 grams of fiber per serving.
What is the fat content of the Moroccan Spiced Beef Stew?
The total fat content is 15 grams per serving.
What type of oil should be used for sautéing?
Two tablespoons of olive oil are recommended for sautéing.
How many garlic cloves are used?
The recipe calls for 2 finely chopped garlic cloves.
What role does turmeric play in the recipe?
Turmeric is used primarily to add vibrant color to the stew.
Why is cinnamon included in the spice mix?
Ground cinnamon is added to provide a warm aroma and flavor.
How much beef broth is required?
You will need 150 ml of beef broth.
Can I use fresh tomatoes instead of canned?
The recipe specifies 400 grams of chopped canned tomatoes for convenience and consistency.
Is this considered a comfort food?
Yes, it is tagged as a comfort food and a hearty one-dish meal.
How much black pepper should be added?
The recipe suggests adding 1 teaspoon of ground black pepper, or to taste.
What type of meal is this dish categorized as?
It is categorized as a Moroccan beef stew and a Mediterranean one-dish meal.