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This Moroccan Beef Stew is Bursting with Vegetables

Why It Works

Ras el hanout introduces a rich array of flavors and scents with just one component. The process of browning the beef and blooming spices creates a sauce that is both deeply aromatic and complex. By incorporating fresh collard greens and chickpeas towards the end, this dish transforms into a satisfying one-pot meal.

As a chef based in London with roots in Moroccan cuisine, I take pride in merging various culinary traditions. This beef stew exemplifies that fusion, blending traditional Western techniques with vibrant Moroccan flavors. The result is a comforting dish that features tender beef simmered with collard greens, chickpeas, and the distinctive taste of ras el hanout, making it a delightful marriage of both worlds.

Why This Moroccan Stew is Not a Tagine

This recipe is categorized as a stew, not a tagine. Although both methods involve slow cooking, the terms often overlap, particularly for those unfamiliar with Moroccan cuisine. While many might assume that a meat dish flavored with ras el hanout falls under the tagine umbrella, the strict definitions held by Moroccan culinary tradition differentiate the two. Not only is this stew prepared outside of the traditional clay tagine pot, but it also disregards several key principles typical of Moroccan tagines:

• A tagine typically begins with the sautéing of onions and garlic in olive oil or butter.
• Meat used in tagines is usually in larger, bone-in pieces and is not browned before cooking.
• Ras el hanout is traditionally reserved for specific tagines, such as mrouzia, which pairs lamb with sweet ingredients.
• Tomato paste is exclusive to tomato-based tagines.
• Vegetable tagines often follow the m’qualli technique, utilizing spices like turmeric and ginger rather than ras el hanout.

That said, culinary conventions can be flexible, and while breaking away from tradition, many might argue that unconventional recipes could still be deemed tagines. However, given the numerous rules I am diverging from and the blend of Western cooking methods I am employing, I feel confident labeling this dish as a stew.

Steps for a Flavorful Moroccan-Style Beef Stew

Why stray from traditional tagine practices to craft a stew flavored with Moroccan spices? For me, it’s all about this unique flavor combination. This recipe offers a comforting stew enriched with the enticing notes of ras el hanout, and succeeds through a few critical cooking techniques:

Brown the meat: In contrast to a traditional tagine that avoids browning the meat, I recommend searing the beef chunks over high heat to create a flavorful crust before braising. This step enhances the dish with a rich, savory depth that complements the fragrant spices.

Create a flavorful aromatic base: The stew’s rich flavor profile largely comes from its aromatic foundation. By sautéing onions with garlic and tomato paste, then adding ras el hanout, the spices release their full complexity, mingling beautifully with the rendered beef fat. A touch of honey adds balance to the robust flavors, while fresh cilantro enhances the overall taste.

Simmer slowly: Slow cooking is essential for breaking down the tough connective tissues in the beef. This recipe simmers on the stovetop, allowing for an easily monitored cooking process, ensuring the meat becomes tender over a delightful 2 to 2.75-hour period.

Add bright flavor and heartiness with fresh vegetables and beans: Finally, the addition of fresh collard greens and canned chickpeas enhances the stew’s texture and nutrition. Added in the final stages of cooking, they provide a refreshing contrast to the stew’s richness.

Ras el Hanout: The Key to This Stew’s Flavor

Ras el hanout, a quintessential Moroccan spice blend, is the cornerstone of this aromatic stew. The term translates to “head of the shop” in Arabic, indicative of the top-quality spices offered by merchants. This blend is notable for its variety; while there is no standard recipe, it commonly features ground cinnamon, coriander, cumin, and ginger, often with the inclusion of rose petals or saffron. The complexity and warmth it provides make it indispensable to this dish.

Once regarded as a niche ingredient, ras el hanout is now more readily available in many spice shops and larger grocery stores in the U.S., allowing home cooks to infuse their dishes with its distinct flavors effortlessly.

This stew’s combination of robust beef, warm spices, and vibrant vegetables makes it a perfect choice for any occasion, though it shines particularly well in transitional seasons as we move into spring. For family gatherings or special events, consider serving it alongside bread, couscous, or rice.

Recipe for Moroccan Beef Stew

Ingredients:

• 2 1/2 pounds (1.13 kg) boneless beef chuck or other stewing beef, trimmed and cut into 1- to 1 1/2-inch chunks
• Kosher salt
• 1/4 cup (60 ml) extra-virgin olive oil, divided
• 2 medium yellow onions (1 pound; 454 g), diced
• 3 medium cloves garlic, minced
• 1 tablespoon (15 ml) tomato paste
• 2 teaspoons homemade or store-bought ras el hanout
• 2 cups (480 ml) homemade beef stock or chicken stock, or store-bought low-sodium chicken broth
• 1 teaspoon (5 ml) honey
• 1 small bunch cilantro, tied into a bundle, plus chopped for serving (optional)
• 6 ounces (170 g) collard greens, thick stems removed, cut crosswise into 1-inch-wide strips
• 1 (15.5-ounce) can chickpeas, drained and rinsed
• Bread, couscous, or rice for serving

Instructions:

1. Pat the beef dry and season with salt. In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add half the beef and cook until browned on all sides, about 8 to 10 minutes. Remove and repeat with the remaining beef.
2. In the now-empty pot, reduce the heat and add the remaining oil. Cook the onions until softened, then add garlic, tomato paste, and ras el hanout, stirring until fragrant.
3. Return the beef to the pot, along with stock, salt, and honey. Stir to combine.
4. Add the cilantro bundle, bring to a boil, cover, and then reduce heat. Simmer until the beef is fork-tender, about 2 to 2.75 hours, stirring occasionally.
5. Stir in collard greens and chickpeas, adding more liquid if necessary. Simmer until the greens are tender, about 15 to 20 minutes.
6. Remove the cilantro bundle, adjust seasoning, skim excess fat, and serve garnished with cilantro alongside bread, couscous, or rice.

Special Equipment

Large Dutch oven or heavy-bottomed pot

Notes

Ras el hanout can be homemade or found in grocery stores with diverse spice sections.

Make-Ahead and Storage

The stew can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.

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