Ingredients
- Beef chuck, cut into 1-inch cubes: 2 pounds
- Olive oil: 2 tablespoons
- Onion, chopped: 1 large
- Garlic, minced: 4 cloves
- Ginger, grated: 1 tablespoon
- Ras el Hanout spice blend: 2 tablespoons
- Diced tomatoes, canned: 28 ounces
- Beef broth: 4 cups
Instructions
- Step 1: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef cubes with salt and pepper and brown them in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.
- Step 2: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- Step 3: Stir in the Ras el Hanout spice blend and cook for 30 seconds, until fragrant. Add the diced tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.
- Step 4: Return the browned beef to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 2.5-3 hours, or until the beef is very tender.
- Step 5: Skim off any excess fat from the surface of the stew before serving. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro or parsley, if desired.
Notes
- For longer storage, cool the stew completely before refrigerating in an airtight container for up to 3 days, or freezing for up to 3 months.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to maintain desired consistency.
- Serve this rich stew with couscous or crusty bread to soak up all that flavorful sauce.
- Don't be shy with the browning – a good sear on the beef develops deep flavor that's key to an amazing stew.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American