Moroccan Beef Stew With Apricots (Printable Version)

Tender beef simmered with sweet apricots, cinnamon, cumin and aromatic North African spices for a rich, hearty comfort dish.

# What You Need:

→ 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

# How to Make It:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches, searing all sides. Transfer 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 well and bring to a simmer.
05 - Reduce heat to low, cover, and cook for 1½ hours, stirring occasionally.
06 - Add dried apricots and honey. Simmer uncovered for 30 minutes until beef is very tender and sauce thickens.
07 - Taste and adjust seasoning if needed. Skim excess fat. Serve hot, garnished with cilantro or parsley and toasted almonds.

# Expert Advice:

01 -
  • The balance between savory beef and naturally sweet fruit creates depth that tastes like it simmered all day even when you are short on time
  • One pot does all the work leaving you with minimal cleanup maximum flavor and a house that smells incredible
02 -
  • Browning beef in batches not all at once prevents the meat from steaming and ensures each piece develops proper flavor
  • Adding spices to hot oil for just one minute releases their essential oils and prevents that raw powdery taste
03 -
  • Trim excess fat from the beef before browning to prevent an overly greasy finished dish
  • Use low sodium broth if you are sensitive to salt since the tomato paste concentrates flavors

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