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Moroccan Beef Stew By From A Chef's Kitchen
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Prep Time
30
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
2
hours
hrs
Servings
4
Ingredients
1x
2x
3x
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
Instructions
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