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    Home » Cuisine » Arabic and Middle Eastern

    Moroccan Stew

    Published: Jun 8, 2009 · Modified: Apr 22, 2022 by Faith · This post may contain affiliate links · 5 Comments

    This stew has a lot of flavors going on, with the sweet golden raisins and spicy-hot chilies, not to mention the spices and other savory flavors galore.  I know it might sound weird to put raisins in a stew, but for me they really make the dish!

    img_0498-small

     

    Moroccan Stew

     

    (Yield:  6-8 servings)

     

    ½ lb beef, cubed

    1 TB olive oil

    2 medium-large onions, diced

    4 cloves garlic, minced

    2 small chilies, minced (optional)

    1 teaspoon coriander

    1 teaspoon cumin

    1 teaspoon paprika

    ½ teaspoon cinnamon

    ½ teaspoon curry

    ¼ teaspoon black pepper

    2 bouillon cubes

    1 bay leaf

    5 c water

    1 (28 oz) can petit diced tomatoes (with the juice)

    2 large carrots, diced

    2 c chopped kale (slightly packed)

    ½ c red lentils

    ½ c brown lentils

    1 (15 oz) can chickpeas, rinsed and drained

    ½ c golden raisins

    ¼ c fresh chopped parsley or cilantro (for garnish)

     

    Brown the beef in the olive oil in a large pot over high heat; add the onion, garlic, chilies (if using), and spices and sauté until the onion is softened a little.  Add the black pepper, bouillon cubes, bay leaf, and water; cover the pot, bring it to a boil, and allow to simmer for an hour (or until the beef is tender).  Add the tomatoes, carrots, kale, red and brown lentils, and raisins; bring up to a boil, cover the pot, and allow to simmer for 30 minutes.  Stir in the chick peas and turn off the heat.  Serve with fresh chopped parsley on top.

     

    Serving Suggestions:  This stew is great by itself, but if you want to serve it with an accoutrement I recommend couscous (in true Moroccan style) or basmati rice.

     

    Substitutions for the Beef:  You can use any number of things in place of the beef.  Boneless, skinless chicken breast would be excellent – just brown the chicken, reduce the water to 4 cups, and add the veggies, there’s no need to simmer the chicken for an hour.  I think shrimp would be delicious – just reduce the water to 4 cups add the shrimp at the same time you add the chickpeas.  If you want a vegetarian stew you could leave out meat entirely, since the lentils and beans are good sources of protein. 

     

    Indian Stew:  Omit the raisins and paprika, add 1” of fresh grated ginger (sauté it with the garlic), increase the curry to 1 tsp, add 1 teaspoon turmeric, and add 1 TB lemon juice.

    img_0473-small

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      Recipe Rating




    1. Faith says

      June 11, 2009 at 1:46 pm

      Okay, I don't have most of the ingredients necessary on hand but you've inspired me to make a lentil soup instead - now I'm starving!!

      Reply
    2. Laila says

      June 09, 2009 at 2:57 pm

      This looks absolutely delicious ... its a must try :)

      Reply
    3. nora@ffr says

      June 09, 2009 at 12:29 pm

      faith ive never tried any stew with raisins.. but will try it this time. m sure its gonna taste like heaven :)
      cheers!!

      Reply
    4. Krista says

      June 09, 2009 at 6:04 am

      I love all the components to this stew. Meat, lentils, chickpeas, veggies....it's all there!

      Reply
    5. Ruthie says

      June 08, 2009 at 4:48 pm

      That looks awesome, will definitely give it a try and let you know!

      Reply

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