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Moroccan Spiced Beef Stew

Moroccan Spiced Beef Stew
Cooking Time:
Imperial (US)
  • 2 1/2 lbs boneless beef chuck roast
  • 1/4 cup olive oil
  • 1 tbsp Kosher salt
  • 2 carrots
  • 1 small onion, or half a large one
  • 2 tsps ground cumin
  • 2 tsps sweet paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground coriander
  • 3 cloves garlic, peeled and chopped
  • 1 15 oz. can diced tomatoes
  • 1 cup red wine
  • 3 cups beef stock
Preheat the oven to 350°.
Cut the beef into chunks about 2" square, removing any excess fat.
Heat a large, heavy Dutch oven over a medium-hot flame. Add the olive oil. Brown the meat in batches and remove to a bowl.
Peel the carrots and cut into small 1/2" dice. Peel the onion and cut into small dice as well.
When the meat is all browned, add the vegetables to the empty pan and cook over medium heat for about 5 minutes.
Add all the spices and garlic and continue to cook, stirring for about 2 minutes.
Drain the tomatoes and finely chop them on a board. Add to the pot.
Add the wine and beef stock.
Now add all the meat to the pot and gently mix to coat the meat.
Cover with a tight-fitting lid and place in the oven.
Cook for 2 1/2 - 3 hours. Meat should be very tender.
Serve with mashed potatoes, potato gratin or rice pilaf.
Recipe by Jane O'Riordan
Terre Rouge and Easton Wines


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