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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!



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 tsp coriander

1 tsp cumin

1 tsp paprika

½ tsp cinnamon

½ tsp curry

¼ tsp 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 tsp turmeric, and add 1 TB lemon juice.


Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. 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!!

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

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

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

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

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