Spicy Beef Stew with Moroccan Spice Rub

Ras el hanout, a spice blend used in Moroccan cooking, adds warm, spicy flavor to this beef stew while tomatoes, pumpkin, carrots, and parsnips add a blend of tart and sweet.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr 5 mins
• Calories: 430 Calories

Ingredients

• 2 tablespoons olive oil
• 1 bay leaf
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 tomato, diced
• 1 sprig fresh mint
• 2 cups beef stock
• 2 sprigs fresh rosemary
• 2 teaspoons white sugar, or to taste
• 1 small onion, cut in half and thinly sliced
• 1 leek, halved lengthwise and thinly sliced crosswise
• 2 tablespoons tomato paste, or more to taste
• 2 teaspoons lemon juice, or to taste
• 1 pound beef stew meat, cut into 2-inch pieces
• 1 tablespoon ras el hanout, or more to taste
• 1 cup diced pumpkin
• 1 cup rose wine
• 1 parsnip, halved lengthwise and thickly sliced
• 1 carrot, halved lengthwise and thickly sliced

Recipe Instructions

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

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 3

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 4

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.

Step 5

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.