Moroccan Braised Beef is a rich, flavorful dish that will transport your taste buds to North Africa. With tender beef braised in a medley of warm spices, sweet dried fruits, and hearty vegetables, this dish is both comforting and exotic. Simmered slowly to achieve a melt-in-your-mouth texture, this recipe features an aromatic blend of cinnamon, cumin, coriander, and paprika that create a deep, savory-sweet profile. Perfectly paired with couscous, rice, or even mashed potatoes, this dish is ideal for cozy dinners or special occasions.
Why You’ll Love This Recipe
Moroccan Braised Beef brings together the warmth and complexity of North African flavors with the richness of slow-cooked beef. The dish is packed with aromatic spices that add layers of flavor, while the tender beef and dried fruits give it a comforting, slightly sweet finish. This recipe is highly versatile, allowing for a variety of add-ins like root vegetables, chickpeas, or preserved lemons. With a few simple ingredients, you can create a soul-satisfying meal that tastes as if it’s been simmering for hours.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 lbs beef chuck or stewing beef (cut into chunks)
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon ground ginger
- Salt and black pepper to taste
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup beef broth or water
- 1/3 cup dried apricots (chopped)
- 1/4 cup raisins or golden raisins
- 1 tablespoon honey (optional, for added sweetness)
- Fresh cilantro or parsley (for garnish)
Directions
- Prepare the Beef: Start by seasoning the beef chunks with salt and pepper. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef in batches, browning it on all sides. Once browned, remove the beef and set it aside.
- Sauté the Vegetables: In the same pot, add the chopped onion and cook for 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Add the Spices: Stir in the ground cumin, coriander, cinnamon, paprika, and ginger. Toast the spices for about a minute until they become aromatic.
- Simmer the Beef: Return the browned beef to the pot. Add the diced tomatoes and broth (just enough to cover the beef). Bring the mixture to a simmer.
- Incorporate the Dried Fruits: Stir in the dried apricots, raisins, and honey (if using). Reduce the heat to low, cover the pot, and simmer for 2 to 2.5 hours, or until the beef is fork-tender. Stir occasionally, adding a splash of water if the sauce gets too dry.
- Final Touches: Once the beef is tender, adjust the seasoning with additional salt and pepper to taste. Garnish with freshly chopped cilantro or parsley before serving.
- Serving Suggestions: Serve the Moroccan Braised Beef hot over couscous, rice, or with flatbread to soak up all the flavorful sauce.
Servings and Timing
- Serves: 6–8 people
- Preparation Time: 20 minutes
- Braising Time: 2½ to 3 hours
- Total Time: 3 hours 20 minutes
Variations
- Lamb: For a more traditional Moroccan flavor, you can substitute lamb for the beef.
- Preserved Lemons or Olives: Add a tangy twist by including preserved lemons or olives during the last 30 minutes of cooking.
- Root Vegetables: For additional texture and flavor, add cubed butternut squash or sweet potatoes to the dish.
- Saffron: Add a pinch of saffron for a luxurious depth of flavor and vibrant color.
- Nuts: Toasted almonds or pine nuts make a delightful topping for crunch.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Gently reheat on the stove, adding broth or water if needed to maintain the sauce’s consistency.
- Freezing: Freeze the braised beef for up to 3 months. Thaw overnight in the fridge before reheating.
Moroccan Braised Beef
Ingredients
- 2 lbs beef chuck or stewing beef, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon ground ginger
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup beef broth
- 1/3 cup dried apricots, chopped
- 1/4 cup raisins or golden raisins
- 1 tablespoon honey (optional, for added sweetness)
- Salt and pepper to taste seasoning
- Fresh cilantro or parsley for garnish fresh herbs
Instructions
- Season beef chunks with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown beef on all sides in batches. Remove and set aside.
- In the same pot, add chopped onion and cook for 5 minutes until softened. Add garlic and cook another minute.
- Stir in cumin, coriander, cinnamon, paprika, and ginger. Toast the spices for 1 minute.
- Return beef to the pot along with diced tomatoes and beef broth. Bring to a simmer.
- Stir in dried apricots, raisins, and honey (if using). Reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until beef is tender.
- Stir occasionally and add a splash of water if it becomes too dry.
- Adjust seasoning as needed. Garnish with fresh cilantro or parsley and serve hot over couscous, rice, or with flatbread.
Nutrition
FAQs
Can I make this in a slow cooker? Yes, after searing the beef and sautéing the vegetables, transfer everything to the slow cooker. Cook on low for 6–8 hours until the beef is tender and flavorful.
What cut of beef works best? Chuck roast or stewing beef is ideal as these cuts become tender when slow-cooked.
Is this dish spicy? It’s mildly spiced, but if you want extra heat, you can add harissa or chili paste. Adjust the spice level to suit your taste.
Can I use canned tomatoes? Yes, you can use a small amount of canned diced tomatoes to enhance the sauce’s texture.
Do I need to soak the dried fruits? Soaking is not necessary, as the dried fruits will soften during the braising process. However, if you prefer, you can soak them briefly.
What’s the best side dish to serve with Moroccan Braised Beef? Traditionally, couscous pairs beautifully with this dish, but you can also serve it with rice, quinoa, or flatbread for a satisfying meal.
Can I make this ahead of time? Yes, Moroccan Braised Beef tastes even better the next day when the flavors have had time to develop. Simply reheat it before serving.
Can I use fresh herbs in cooking? For the best flavor, use dried herbs while cooking and fresh herbs as a garnish before serving.
How thick should the sauce be? The sauce should be rich and slightly thickened. If it’s too watery, simmer uncovered at the end to reduce the liquid.
Can I add yogurt to the dish? A dollop of yogurt on top of the braised beef adds a creamy contrast and balances the richness of the spices.
Conclusion
Moroccan Braised Beef is a beautifully spiced, slow-cooked dish that offers a warm, aromatic meal with tender beef and a unique flavor profile. Whether you’re cooking for a special occasion or preparing a comforting dinner at home, this recipe will bring a taste of Moroccan cuisine to your table. Serve it with couscous, rice, or your favorite bread, and enjoy a dish that’s both hearty and exotic, perfect for any occasion.
Moroccan Braised Beef
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Moroccan Braised Beef is a savory, slow-cooked stew with tender beef, a blend of aromatic spices, and sweet dried fruits. Served over couscous or rice, it’s a North African-inspired dish perfect for any occasion.
Author: Beth
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Yield: 6 servings
Category: Main Course
Method: Braising
Cuisine: Moroccan
Diet: Halal