Moroccan Beef Stew With Apricots (Printable)

Hearty beef stew with sweet apricots and aromatic spices, slow-simmered for rich Moroccan flavor.

# What you'll 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

# Directions:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches until all sides are seared. 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 - Stir in 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 from surface. Serve hot, garnished with cilantro or parsley and toasted almonds.

# Expert Suggestions:

01 -
  • The way sweet apricots melt into the sauce creating natural richness without any added sugar
  • How your kitchen will transport you to North Africa with spices that warm you from the inside out
02 -
  • I learned the hard way that adding all the beef at once drops the pan temperature and you end up with gray, steamed meat instead of properly seared pieces
  • The sauce will look thin when you first add the apricots, but those last 30 minutes of uncovered simmering make all the difference
03 -
  • If you can find saffron, add just a pinch with the other spices for an authentic restaurant quality depth of flavor
  • Taste the sauce before adding the honey, as some dried apricots are sweeter than others and you might not need the full amount

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