This Moroccan beef stew with dates produces fork-tender meat that falls off the bones. The contrasting flavors from the sweet dates and hot spicy paprika create a flavorful gravy that is absolutely delicious over steamed rice or couscous.
Table of Content
During my travels, one of my favorite foods to enjoy would be Middle Eastern especially Moroccan food. There is so much to leave about the Middle Eastern foods from simple chickpea hummus but also amazing kebabs and grills.
When I met Ziv I got an excuse to cook and try my favorite foods all the time. Being born in Israel, hummus, falafels, and grills were home to him so no matter where we lived we had to have some of that often.
About this recipe
The recipe for this stew doesn't get any easier. Dates add a subtle sweetness to the beef and the hot paprika adds that hint of spice. These sweet and spicy flavors, when combined together, create this amazing burst of complex flavors.
For years, I've cooked this over the stovetop but now that I have a slow-cooker I often use it to make this beef. The advantage of a slow cooker means you can leave it unattended. The disadvantage is, it does not allow the liquid to evaporate giving you more gravy which works better when served with rice and couscous.
Whether I use a slow cooker or not, I still prefer to sear the meat on the stovetop, so I don't miss out on all the flavor from that caramelization when searing the meat. After all, it's all about building layers of flavor.
Ingredients and substitutes
- Beef - I like to use chuck roast, brisket, or round, which are good for slow cooking and stews. I never buy already cut beef labeled beef for stew. These are offcuts that are from different parts and often produce very different textures in the stew.
- Date - I use Medjool dates. These are soft and almost disappear when cooked. They are not much but the flavor they add to the beef is huge.
- Hot Paprika - Make it a nice hot smoky paprika. It's the contrasting flavors of sweet dates with this hot smoky paprika that is the real essence of this dish. You think it will be spicy but in reality, it's not.
- Ginger - In Moroccan cooking ground ginger is used. Having said that, you can use 1 teaspoon of grated fresh ginger.
- Spices - Cinnamon, cumin, and paprika are very commonly used in Moroccan cooking and can be found in any supermarket.
Step by step instructions
- Trim off excess fat from the meat. Using a sharp chef's knife and sturdy cutting board cut the beef into large bite-size cubes and set aside.
- Season with salt, pepper, and toss in the flour – coat well.
Pro tip - The flour gives these that toasted brown look and will help thicken the sauce later. - In a pan or Dutch oven pot over medium heat sear the beef on all sides.
Pro tip - Cook 2 minutes on one side before you turn over. Then, cook 2 minutes on the other side as well. - Once the beef is browned – add in the chopped onions, garlic, and ginger – saute a minute.
- Then, add the tomato paste, spices (paprika, cinnamon and cumin) – broth, and bay leaves.
- Season again with salt and pepper and sprinkle the chopped dates all over making sure they do not clump in one place. Combine well.
Stovetop
- Bring to a boil. Cover and simmer on low for one hour or two until the meat is fork-tender. Add ¼ to ½ cup water if necessary to prevent it from sticking at the bottom.
Pro tip - Depending on the cut of meat you use, it will take between 1 to 2 hours. For example, brisket takes me almost 2 hours, stew meat makes just 1 ½ hour or less. - When cook to fork-tender, adjust gravy by adding a bit more water depending on how you going to serve it.
Pro tip - If you serve it with chapati, naan, or roti - keep it thick. And if you serve with rice, add a little water to make a gravy.
Slow-cooker
- Alternatively, transfer to a slow cooker or crockpot, and cook until the meat is fork-tender.
Pro tip - You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender.
Instant couscous
- Place couscous in a bowl, stir in the oil. Season with salt and pepper and add the boiling water.
- Cover and let rest for 5 mins then fluff with a fork. Add in the herbs and chopped dates.
- Enjoy!
Frequently asked questions
If stored properly this stew will last in the fridge for 3 to 4 in the refrigerator.
Chuck roast, round steak, blade steak, topside, silverside, shin stake, are best for slow cooking. They take a while to become tender, but the can endure slow cooking, stewing, roasting and absorb flavors very well.
You can use chicken thighs instead of beef, but the cooking time will be much shorter as the chicken cooks faster. It will take about an hour or more on low heat on the stovetop while in the slow cooker you can cook it on high for 3 hours.
Steamed rice or couscous is very popularly served with Moroccan food. But you can also try a side of potatoes like mashed potatoes. And, rice pilafs and pilaus are perfect with slow-cooked meats such as quick vegetable-pilaf or fragrant rice with fruit and nuts. If you looking for a low carb alternative try cauliflower rice.
Almost any vegetable works great on the side. Try
quick garlic sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks.
I have a few recipes that you may enjoy like
Moroccan Chicken Skewers, or Moroccan Beef Kebabs. I also make a very delicious Moroccan Chraime, which is fish in spicy tomato sauce and Moroccan Stuffed Squash.
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Printable Recipe
Moroccan Beef Stew with Dates
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lbs (1 kg) Beef (chuck roast or similar)
- 1 cup (150 g) Dates (chopped )
- ½ cup Onion (finely chopped)
- 2 tablespoon Cooking oil (olive or canola)
- 1 tablespoon Ground ginger ((or 1 teaspoon fresh grated))
- 1 tablespoon Garlic (grated)
- 3 Bay leaves
- 2 cups (470 ml) Chicken or beef both
- 1 ½ tablespoon Tomato paste
- 2 teaspoon Hot paprika ((or use half sweet paprika))
- ½ teaspoon Cinnamon
- 1 teaspoon Cumin
- 2 tablespoon All purpose flour
- ½ teaspoon Salt
- ½ teaspoon Pepper
For the Couscous
- 1 cup (200 g) Couscous
- 1 tablespoon Olive oil
- 1 cup (240 ml) Boiling water
- ½ cup Herbs (chopped parsley or cilantro)
- 2 Dates (finely chopped )
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Trim off excess fat from the meat. Using a sharp chef's knife and sturdy cutting board cut the beef into large bite-size cubes and set aside.
- Season with salt, pepper, and toss in the flour – coat well.Tip - The flour gives these that toasted brown look and will help thicken the sauce later.
- In a pan or Dutch oven pot over medium heat sear the beef on all sides. Tip - Cook 2 minutes on one side before you turn over. Then cook 2 minutes on the other side as well.
- Once the beef is browned – add in the chopped onions, garlic, and ginger – saute a minute.
- Then, add the tomato paste, spices (paprika, cinnamon and cumin) – broth, and bay leaves.
- Season again with salt and pepper and sprinkle the chopped dates all over making sure they do not clump in one place. Combine well.
Stovetop
- Bring to a boil. Cover and simmer on low for one hour or two until the meat is fork-tender. Add ¼ to ½ cup water if necessary to prevent it from sticking at the bottom.Tip - Depending on the cut of meat you use, it will take between 1 to 2 hours. For example, brisket takes me almost 2 hours, stew meat makes just 1 ½ hour or less
- When cook to fork-tender, adjust gravy by adding a bit more water depending on how you going to serve it.Tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
Slow-cooker
- Alternatively, transfer to a slow cooker or crockpot, and cook until the meat is fork-tenderTip- You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender
Instant couscous
- Place couscous in a bowl, stir in the oil. Season with salt and pepper and add the boiling water.
- Cover and let rest for 5 mins then fluff with a fork. Add in the herbs and chopped dates
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Kristin
My family really enjoyed this, my 3 year old included. A great recipe!
Veena Azmanov
Thankyou Kristin
Dan
Am I missing something? I can’t see in your cooking instructions when to add the paprika, cummin and cinnamon?
Veena Azmanov
Sorry, Dan. I had the word spices but now I've made it clearer. Thanks for bringing it to my attention.