Spicy Beef Stew with Moroccan Spice Rub
The flavor for this recipe comes mainly from the spice rub I put on the meat at the start. The spices and their aromas just get locked into the beef and release during the stewing so each bite is really well flavored. I used a spice mix commonly used in Middle Eastern and Moroccan cooking called ras el hanout. The sauce is tart from the tomatoes and sweet from the pumpkin, carrots, and parsnips and has a heady aroma from the spices. Ladle into your favorite soup bowl and slurp away. This is hearty enough on its own so I usually don't serve any bread with it.
- Serves: 4 persons
- 1pound beef stew meat, cut into 2-inch pieces
- 1tablespoon ras el hanout, or more to taste
- 2tablespoons olive oil
- 1leek, halved lengthwise and thinly sliced crosswise
- 1small onion, cut in half and thinly sliced
- 2cloves garlic, minced
- 1tomato, diced
- 1cup diced pumpkin
- 2tablespoons tomato paste, or more to taste
- 1cup rose wine
- 2cups beef stock
- 2sprigs fresh rosemary
- 1sprig fresh mint
- 1bay leaf
- salt and ground black pepper to taste
- 1parsnip, halved lengthwise and thickly sliced
- 1carrot, halved lengthwise and thickly sliced
- 2teaspoons lemon juice, or to taste
- 2teaspoons white sugar, or to taste
Step 1Place beef in a large bowl. Add ras el hanout and rub until beef is completely coated. Let sit for 15 minutes.
Step 2Heat oil in a stew pot over high heat until shimmering. Add meat, making sure it's not overcrowded, and sear to seal in the juices, stirring occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate.
Step 3Reduce heat to medium and add leek and onion to the pot. Saute until leeks turn golden and translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and saute until they begin to soften, 2 to 3 minutes. Add cooked meat back to the pot, along with diced pumpkin and tomato paste. Cook and stir for 2 minutes.
Step 4Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Cook until wine reduces by half, 2 to 3 minutes. Add beef stock, rosemary, mint, bay leaf, salt, and pepper and return to a boil. Reduce heat, cover, and simmer for 40 minutes.
Step 5Add parsnip and carrot, cover, and simmer until beef is tender, about 40 minutes longer. Taste sauce and add lemon juice and sugar, if needed.