Moroccan Beef Stew with Dates
Calories: 11
Adjust Servings Here: 8 servings
Description
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.
Ingredients
- 2 lbs (1 kg) Beef chuck roast or shoulder cut into large cubes
- 1 cup (150 g) 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
- 2 cups (470 ml) 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
- 1 cup (200 g) Couscous
- 1 tbsp Olive oil
- 1 cup (240 ml) 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.💡 Pro Tip: The flour helps achieve a nice brown crust and thickens your sauce later.2 lbs 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.1 cup Dates, 3 Bay leaves, 2 cups Chicken or beef both
- Stovetop Method - Bring to a boil, then reduce heat to low. Cover and simmer 1.5 to 2 hours, until the beef is fork-tender. Add a splash of water if the liquid reduces too much.
- Slow Cooker Method - Transfer everything to a slow cooker. Cook 6–8 hours on low or 3–4 hours on high, until tender.💡 Pro Tip: I prefer the low setting for deep flavor and juicy meat.
- Serve It With - Fluffy couscous, steamed rice, or warm pita bread. For the couscous, just combine:1 cup couscous 1 tbsp olive oil1 cup boiling waterSalt + pepperCover 5 minutes, fluff with a fork, and toss with herbs and chopped dates.½ tsp Pepper, 1 cup Couscous , 1 tbsp Olive oil, 1 cup 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