Moroccan Beef Stew With Apricots (Printable Version)
Tender beef and sweet apricots simmered with warming North African spices
# Ingredient List:
→ Meats
01 - 2 lbs beef chuck, cut into 1½-inch cubes
→ Vegetables & Aromatics
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, sliced
05 - 1 can (14 oz) diced tomatoes
→ Dried Fruits
06 - 1 cup dried apricots, halved
→ Liquids
07 - 2 cups beef broth
08 - 2 tbsp tomato paste
→ Spices
09 - 2 tsp ground cumin
10 - 1½ tsp ground cinnamon
11 - 1 tsp ground coriander
12 - 1 tsp ground ginger
13 - ½ tsp ground turmeric
14 - ½ tsp smoked paprika
15 - ¼ tsp cayenne pepper
16 - 1½ tsp salt
17 - ½ tsp freshly ground black pepper
→ Others
18 - 2 tbsp olive oil
19 - 2 tbsp honey
20 - ¼ cup chopped fresh cilantro or parsley
21 - toasted slivered almonds
# Step-by-Step Instructions:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches, searing all sides. Transfer browned beef to a plate.
02 - Add chopped onion and carrots to the pot. Sauté for 5 minutes until softened, stirring occasionally.
03 - Stir in garlic, cumin, cinnamon, coriander, ginger, turmeric, paprika, and cayenne. Cook for 1 minute until fragrant.
04 - Return beef to the pot. Add tomato paste, diced tomatoes, beef broth, salt, and pepper. Stir to combine and bring to a simmer.
05 - Reduce heat to low, cover, and cook for 1½ hours, stirring occasionally.
06 - Add dried apricots and honey. Continue simmering uncovered for 30 minutes, until beef is very tender and sauce has thickened.
07 - Taste and adjust seasoning if needed. Skim excess fat. Serve hot, garnished with cilantro or parsley and toasted almonds.
# Tips from hearthlykitchen:
01 -
- The balance of sweet apricots and savory beef creates those complex layers that make you pause between bites
- It tastes like it simmered all day even though the active work is maybe thirty minutes
02 -
- Browning the beef properly is nonnegotiable, that's where all the deep flavor develops
- The apricots need that final uncovered simmer to really concentrate their sweetness and texture
03 -
- A pinch of saffron bloomed in warm broth and added with the spices takes this into restaurant territory
- Toast your almonds in a dry pan until golden and fragrant, that nuttiness balances the sweet fruit