Spicy Beef Stew with Moroccan Spice Rub Recipe

Recipesfull introduces to you: Beef Recipes. (Spicy Beef Stew with Moroccan Spice Rub Recipe). 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.

Brief

Prep 25 mins

Cook: 1hr40 mins

Additional: 15 mins

Total: 2hrs20 mins

Servings: 4

Yield: 4 servings

Spicy Beef Stew with Moroccan Spice Rub Recipe

Ingredients

1 pound beef stew meat

cut into 2-inch pieces

1 tablespoon ras el hanout

or more to taste

2 tablespoons olive oil

1 leek

halved lengthwise and thinly sliced crosswise

1 small onion

cut in half and thinly sliced

2 cloves garlic

minced

1 tomato

diced

1 cup diced pumpkin

2 tablespoons tomato paste

or more to taste

1 cup rose wine

2 cups beef stock

2 sprigs fresh rosemary

1 sprig fresh mint

1 bay leaf

salt and ground black pepper to taste

1 parsnip

halved lengthwise and thickly sliced

1 carrot

halved lengthwise and thickly sliced

2 teaspoons lemon juice

or to taste

2 teaspoons white sugar

or to taste

Homemade Lasagna

Soup, Stew and Chili

Directions

Step 1

Place beef in a large bowl. Add ras el hanout and rub until beef is completely coated. Let sit for 15 minutes.

Step 2

Heat 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 3

Reduce 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 4

Pour 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 5

Add parsnip and carrot cover and simmer until beef is tender about 40 minutes longer. Taste sauce and add lemon juice and sugar if needed.

Nutritional Information

Spicy Beef Stew with Moroccan Spice Rub Recipe

Servings Per Recipe:4

Calories: 430

% Daily Value *

Protein: 23g 46%

Carbohydrates: 24g 8%

Dietary Fiber: 4.7g 19%

Sugars: 10.1g

Fat: 23.2g 36%

Saturated Fat: 7.3g 36%

Cholesterol: 62.5mg 21%

Vitamin A Iu: 6297.3IU 126%

Niacin Equivalents: 7.4mg 57%

Vitamin B6: 0.5mg 30%

Vitamin C: 29.9mg 50%

Folate: 67mcg 17%

Calcium: 81.9mg 8%

Iron: 4.3mg 24%

Magnesium: 58.3mg 21%

Potassium: 915.3mg 26%

Sodium: 218.1mg 9%

Thiamin: 0.2mg 19%

Calories From Fat: 208.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.