Moroccan Beef Stew with Dates

Author: Veena Azmanov

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Calories: 30

Adjust Servings Here: 6 servings

Description

This slow cooker Moroccan beef stew combines tender beef with dates, tomatoes, cumin, paprika, ginger, and cinnamon. The dates soften into the gravy as it cooks, adding just enough sweetness to balance the warm spices.

Ingredients

1 kg (2 lbs) Beef chuck roast or shoulder cut into large cubes
150 g (1 cup) Dates chopped
1 large Onion finely chopped
2 tbsp Cooking oil olive or canola
1 tbsp Ground ginger
4 large Garlic clove grated
3 Bay leaves
360 ml (1½ cup) Chicken or beef both
1 ½ tbsp Tomato paste
2 tsp Hot paprika (or use half sweet paprika)
½ tsp Cinnamon
1 tsp Cumin
2 tbsp All purpose flour
½ tsp Salt
½ tsp Pepper

For the Couscous

200 g (1 cup) Couscous
1 tbsp Olive oil
240 ml (1 cup) Boiling water
½ cup Herbs chopped parsley or cilantro
2 Dates finely chopped
½ tsp Salt to taste
½ tsp Pepper to taste

Instructions

Prep the Beef - Trim excess fat and cut the beef into large cubes. Season with salt and pepper, then toss in flour to coat.
1 kg Beef chuck roast or shoulder, ½ tsp Salt, ½ tsp Pepper, 2 tbsp All purpose flour
Brown the Meat - Heat oil in a heavy-bottomed pan or Dutch oven. Sear beef in batches on all sides until golden. Remove and set aside.
Build the Base - In the same pan, add onions, garlic, and ginger. Sauté 2 minutes, then stir in tomato paste and spices (paprika, cinnamon, cumin).
1 large Onion, 2 tbsp Cooking oil, 1 tbsp Ground ginger, 4 large Garlic clove, 2 tsp Hot paprika, ½ tsp Cinnamon , 1 tsp Cumin , 1 ½ tbsp Tomato paste
Add the Liquid - Pour in stock, add bay leaves, and return beef to the pot. Sprinkle chopped dates over the top — don’t let them clump. Stir well.
150 g Dates, 3 Bay leaves, 360 ml Chicken or beef both
Slow Cooker - Transfer everything to a slow cooker. Cook 6–8 hours on low or 3–4 hours on high, until tender.
Serve It With - Fluffy couscous, steamed rice, or warm pita bread. For the couscous, just combine:
1 cup couscous
1 tbsp olive oil
1 cup boiling water
Salt + pepper
Cover 5 minutes, fluff with a fork, and toss with herbs and chopped dates.
½ tsp Pepper, 200 g Couscous , 1 tbsp Olive oil, 240 ml Boiling water, ½ cup Herbs, 2 Dates, ½ tsp Salt

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

Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen