Easy Moroccan Beef Stew

Moroccan Beef Stew

This hearty Moroccan Beef stew has warm and inviting flavors and is very simple to make.

Perfect for the colder midwestern months ahead.

My Moroccan Flatbread recipe would be a perfect compliment to this stew.

Makes 4 to 6 servings

Ingredients:

• 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

• 1 LARGE RED ONION, CHOPPED

• 2 MEDIUM CARROTS, PEELED AND CHOPPED

• 2 MEDIUM CELERY STALKS, CHOPPED

• 1 BUNCH CILANTRO, CHOPPED, STEMS AND LEAVES RESERVED SEPARATELY

• KOSHER SALT AND GROUND BLACK PEPPER

• 3 TABLESPOONS TOMATO PASTE

• 2 TABLESPOONS HARISSA PASTE, PLUS MORE TO SERVE

• 2 TEASPOONS GROUND TURMERIC

• 1½ POUNDS RIPE TOMATOES, HALVED, PULP GRATED ON THE LARGE HOLES OF A BOX GRATER AND SKINS DISCARDED

• 1½ POUNDS YUKON GOLD POTATOES, PEELED AND CUT INTO ½-INCH CUBES

• 1 QUART LOW-SODIUM BEEF BROTH

• 2 POUNDS BONELESS BEEF STEW MEAT

• 2 15½-OUNCE CANS CHICKPEAS, DRAINED BUT NOT RINSED

• 2 TABLESPOONS LEMON JUICE, PLUS LEMON WEDGES TO SERVE

Directions:

1. In a large Dutch oven over medium, heat the oil until shimmering. Add the onion, carrots, celery, cilantro stems and ½ teaspoon salt. Cover and cook, stirring occasionally, until the vegetables begin to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring, until the paste begins to brown and stick to the pot, about 1 minute. Stir in the harissa and turmeric, followed by the tomatoes. Bring to a simmer over medium-high and cook, stirring occasionally, until the mixture begins to thicken, about 5 minutes.

2. Stir in the potatoes and broth, then bring to a simmer. Add the beef, stir to combine and return to a simmer. Cover, reduce to medium-low and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until a skewer inserted into the beef meets no resistance, about 1½ hours.

3. Remove the pot from the heat. Transfer the beef to a cutting board and cut it into bite-size pieces. Using a potato masher, mash the vegetables in the pot to a coarse puree. (Alternatively, use an immersion blender to process the vegetables and cooking liquid.) Return the beef to the pot.

4. Stir in the chickpeas. Bring to a simmer over medium and cook, uncovered and stirring occasionally, until the chickpeas are heated through and tender, about 15 minutes, adding water, if needed, to thin the soup to the desired consistency. Off heat, stir in the lemon juice and cilantro leaves. Taste and season with salt and pepper. Serve with additional harissa on the side.