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Moroccan Beef Stew

Friday, November 23, 2012

I made this for dinner this evening and it was absolutely amazing! It was originally a Chef Meg recipe but I made a few changes to suit my personal preferences. The original recipe used a slow cooker, but since I don't have one, I made it on my stovetop and it still turned out great. Don't leave out a thing--the way the flavors harmonize is amazing and you'll be licking your plate clean!

Moroccan Beef Stew (8 servings)


2 pounds lean beef, cut into 3/4 inch cubes
1 T olive oil
salt and freshly ground pepper
4 carrots, chopped
2 medium onions, chopped
3 cloves garlic, chopped
1 T yellow curry powder
1 T garam masala*
1/2 tsp ground coriander
1/2 tsp ground cinnamon
dash cayenne pepper
1/4 cup tomato paste
24 ounces low sodium beef broth
1 14.5-ounce can chickpeas, drained and rinsed
1/2 cup raisins
1/2 cup chopped dried apricots
2 T chopped cilantro, leaves only
1/4 cup toasted slivered almonds

Pat the meat dry with a paper towel and season with salt and freshly ground pepper.

Place a large pot over medium heat. Add the oil to the hot pan, then add the meat. Sear the meat on all sides, then remove the meat and set aside. While the pan is still hot, add the carrots, garlic, and onions. Saute, stirring occasionally for 5 minutes. Add the spices and tomato paste and stir to combine. These steps can be done the night before.

Add the beef and stock. Cook on low approximately two hours, stirring occasionally. Add raisins, dried apricots and chickpeas and cook another hour, stirring occasionally.

Sprinkle on the cilantro and almonds (be sure to toast them--this make a huge difference!) before serving.

Serve with whole-wheat couscous, if desired, but it's great on it's own!

Nutrition Information (1 cup): 320 calories, 11.5g fat, 24g carbs (4.8g fiber), 30g protein, 66.9 mg cholesterol

*I strongly suggest making your own garam masala. It's so much better than what you typically find in the supermarket and worth seeking out the more exotic spices. You can use it in all sorts of Indian dishes and will keep for at least a year in an airtight container.

Garam Masala

1 cinnamon stick, broken into pieces
2 bay leaves
1/4 cup cumin seeds
1/3 cup coriander seeds
1 rounded tablespoon green cardamom pods
1 rounded tablespoon black peppercorns
2 teaspoons whole cloves
1 whole dried red chile
1/8 teaspoon ground mace

Combine all the ingredients except the ground mace in a frying pan and toast over medium heat, stirring constantly, until the cumin turns uniformly brown, 4 to 5 minutes. Put into a spice grinder and grind into a powder. Stir in the mace and store in an airtight container.
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Member Comments About This Blog Post
    I have been wanting to make that Chef Meg recipe....glad to find this blog about how great tasting it is! Now I will have to try it soon for sure!
    1815 days ago
  • GABY1948
    Thanks for the recipe...sounds yummy!
    1821 days ago
  • KANOE10
    I love Moroccan food and am going to try that recipe. Thanks for sharing!
    1821 days ago
    Love Indian food!! Thanks for the recipe!!
    1821 days ago
    OK, I'm going to try this, but I may have to leave out the cilantro because I don't think I can find it here. You found it in Venice? Also, I only have seen one type of curry powder, not sure if its yellow.
    Sounds delish!
    1821 days ago
    Tina, that sounds heavenly! I do like cooking in the Crock Pot, so I may try it there. I made a modified Chef Meg chicken and white bean chili in the Crock Pot today while we cleaned up our adopted section of road. The house smelled really good when we walked back in, and it was all we could do to get ourselves back out the door to finish the day's errands without diving into the chili. Since you modified the stew, is it your opinion many SP recipes are stingy with spices? I added a lot of spice to the chili, but it still wasn't enough for my taste. I'm hoping freezing the leftovers will bring out some of the flavor.
    1822 days ago
    I'm bookmarking this for the garam masala recipe, haha! We've never found good garam masala around, and so we have a hard time making good Indian food. This stew sounds absolutely delicious!!! I'm glad to hear the almonds are at the end, though, since my husband is allergic to them and we can only have them afterwards if at all. :)
    1822 days ago
  • DALID414
    Sounds good
    1822 days ago
    This is a great recipe! I didn't make my garam marsala, thank you for posting the recipe for making it. I wondered what was in it. I actually bought some at my favorite Indian restaurant in their little grocery store. It was super fresh :-)
    1822 days ago
    WOW that sounds heavenly!!
    1822 days ago
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