Moroccan Beef Stew By From A Chef’s Kitchen
Moroccan Beef Stew is hearty, flavorful and perfect for a chilly night! It’s perfect slowly simmered on the stovetop, in the oven or pressure cooker.
Moroccan Beef Stew By From A Chef’s Kitchen
Ingredients
- 1 (2-pound) chuck roast – trimmed and cubed into approximately 1-inch cubes
- 3 tbsp all-purpose flour
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground ginger
- ¼ tsp cayenne pepper
- 2 stalks celery – chopped
- 1 medium onion – chopped
- 2 large carrots – sliced
- 4 cloves garlic – sliced
- 2 cups beef broth
- 3 small plum tomatoes – coarsely chopped
- 1 cup dried apricots – coarsely chopped
- Celery leaves – for garnish
Harissa
- 2 dried chipotle peppers
- 4 dried New Mexico chili peppers
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 4 cloves garlic
- ¼ cup olive oil
- 1 tsp red wine vinegar
- Salt
EQUIPMENT
- Wusthof Boning Knife
- Wusthof Chef Knife
- Cutting Board
- Nonstick Skillet
- Dutch Oven
- Food Processor
- Instant Pot
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