Libby Wilson

Servings:

8-10

Prep time:

00:10

Cook time:

04:00

Moroccan Beef Stew

This Moroccan Beef Stew is reminiscent of a tagine without the need for the traditional cookware. It’s super customizable to what you have on hand. You can substitute more onion for the fennel, use any dried fruit you like, or use boneless short rib tips instead of the chuck roast!

Beef Stew Ingredients
3 pound Country Natural Beef chuck roast, cut into large chunks
⅓ cup olive oil, divided
1 1/4 cups of beef broth
2 bulbs of fennel, thinly sliced 
1 onion, thinly sliced
3 cloves of garlic 
¼ inch turmeric root, grated
½ inch ginger root, grated
1 ½ cups medjool dates, roughly chopped
1 orange, juiced
Kosher salt and cracked pepper
 

Moroccan Seasoning (makes ¼ cup):
1 ½ tsp ground ginger
1 ½ tsp ground coriander
1 ½ tsp ground cumin
1 tsp chili powder
1 tsp paprika
1 tsp cinnamon
1 tsp turmeric
¾ tso nutmeg
¾ tsp cardamom
¼ tsp cayenne

You can substitute your favorite Ras El Hanout seasoning, just check for added sugars if on Whole30. 

 

Garnish: You can modify this using what you have and enjoy. Pistachios, cashews, or slivered almonds add a great crunch. Parsley, cilantro or fennel fronds all add a fresh finish. Pomegranate seeds are a beautiful and seasonal way to dress it up.


Instructions:
  1. Make the spice blend and reserve ⅓ for the vegetables.
    1. Combine two tbsp of olive oil, orange juice, ⅔  spice mixture, turmeric, ginger, very generous kosher salt and pepper.
    2. Massage the mixture into the meat well and if time permits, marinate overnight in the fridge.
    3. If you’re proceeding to cook, preheat the oven to 325.
  2. Add 1-2 tbsp of olive oil over the fennel, onion, and garlic.
    1. Massage the remaining spices into the vegetables.
    2. Add 2 tbsp of olive oil to the bottom of your dutch oven, tagine, or cast iron with a lid.
    3. Brown the meat in batches if you have time, or simply spread an even layer of the vegetable mixture, topped with an even layer of the meat and dates.
    4. Pour in the broth.
  3. Close the lid and cook for approximately 3 hours, stirring halfway through.

 

Pair with sweet potato mash or any roasted or mashed root vegetable for Whole30 compatibility. Rice is a great option as well, though not Whole30. 

Garnish with your preferred items and enjoy!!

 

This colorFULL recipe was made in partnership with Cook by Color.