Moroccan Beef Stew

Name: Moroccan Beef Stew
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Cuisine: African
Ingredients: 2 tablespoons olive oil; 1¼ pounds beef chuck, cut into 1½-inch cubes; 2 teaspoons salt; ½ teaspoon ground black pepper; 3 cloves garlic, minced; 1 large carrot, peeled and diced; 1 large yellow onion, diced; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; 6 cups beef or chicken broth; 2 cans chickpeas, drained and rinsed (about 2½ cups cooked); ½ cup broken spaghetti pasta; 6 tablespoons fresh cilantro, chopped; 1 large lemon

Recipe GLPR72b55dfbb1785b

African

Main Course

90 min

604 cal

Servings: 6

Stovetop

SNAP eligible

A warm, fragrant beef stew infused with warm Moroccan spices like cumin, paprika, cinnamon, and ginger. Tender beef chuck, chickpeas, and broken pasta simmer in savory broth until perfectly tender. Fresh cilantro and bright lemon juice finish this comforting, aromatic dish.

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Ingredients

2 tablespoons olive oil

1¼ pounds beef chuck, cut into 1½-inch cubes

2 teaspoons salt

½ teaspoon ground black pepper

3 cloves garlic, minced

1 large carrot, peeled and diced

1 large yellow onion, diced

1 teaspoon ground cumin

1 teaspoon sweet paprika

½ teaspoon ground cinnamon

½ teaspoon ground ginger

6 cups beef or chicken broth

2 cans chickpeas, drained and rinsed (about 2½ cups cooked)

½ cup broken spaghetti pasta

6 tablespoons fresh cilantro, chopped

1 large lemon

Directions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary to avoid crowding, add the beef cubes and sear on all sides until deeply browned, about 10 minutes total. Transfer the seared beef to a clean plate and set aside.
Add the diced onion and carrot to the same pot and cook over medium-high heat, stirring occasionally, until they begin to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Sprinkle the cumin, paprika, cinnamon, and ginger over the vegetables and stir for about 1 minute to toast the spices and release their aromas.
Return the beef and any accumulated juices to the pot. Pour in the broth and stir well to combine. Bring the mixture to a boil, then reduce the heat to medium-low, partially cover, and maintain a gentle simmer. Season with salt and pepper to taste. Simmer for 45 to 50 minutes, stirring occasionally, until the beef is tender.
Add the drained chickpeas and broken spaghetti pasta to the pot. Stir to distribute evenly and bring back to a gentle simmer. Continue cooking for about 8 to 10 minutes until the pasta is tender and has absorbed some of the broth. Taste and adjust the seasoning with salt and pepper as needed.
Ladle the stew into individual bowls. Squeeze fresh lemon juice over each serving and top with chopped cilantro. Serve hot.

Comments

Grocery List Plus Editorial Staff4.25

This stew runs about $2.50 to $3.00 per serving at Charlotte-area chains, with beef chuck and chickpeas doing the heavy lifting on cost; all ingredients are reliably stocked at Harris Teeter, Food Lion, Kroger, or Walmart. The 90-minute timer is honest if you count active browning and simmering, though you'll want to add another 10 minutes for proper spice-blooming and deglazing. It's a true weeknight braise that reheats beautifully and feeds a family of six without fuss, though the pairing of stew with spaghetti (rather than couscous or bread) reads as unconventional and may feel odd on the plate, and cilantro and fresh lemon at the end demand a last-minute step that cannot be done ahead.