Make this recipe with a few pounds of stew meat or with a roast, such as a rump roast, that you can easily cube up into 1 to 2 inch cubes.
– 3 lb. rump roast or other stewing beef, cubed
– Sea salt
– 5 Tbsp. Ras-el-hanout spice mix (make your own, like this one here, or buy pre-purchased; blends vary but any Moroccan seasoning mix will work)
– 1 Tbsp. Sweet Paprika
– Oil for frying (we prefer lard or coconut oil)
– 1 med onion, chopped small
– 1 Tbsp. chopped ginger
– 3 cloves garlic, minced
– 1 12oz. can diced tomatoes
– 3 cups beef stock (hopefully you’ve made some with your extra bones; if not, use a low salt version)
– 1 small winter squash, such as butternut or acorn, peeled and cubed
– 1/2 cup dried apricots, cut in half
– 1 can chickpeas, drained (optional)
– Juice of 1 lemon
– Toasted, chopped or slivered almonds
– Fresh cilantro
Cube beef. Place in a bowl, season with salt and pepper, add spice blend and paprika and toss to coat. Let marinate in the spices for an hour or so in the refrigerator, or overnight.
To cook, heat oil in an enameled dutch oven or other heavy-bottomed pot you use for slow cooking. Add beef and fry for 5 min or until browned. Add onion and sauté five minutes. Add ginger and garlic and cook another minute.
Dump in tomatoes and 1.5 cups of the beef stock. Cover the pot and simmer for 1.5 hours.
Keep stew on a simmer and add squash, apricots, and beans if using. Add remaining beef stock. Cover and cook another hour or so.
By this time the meat should be super tender. If the stew is too watery, simmer for a bit with the lid off to reduce the liquid. Adjust any seasonings. Add the lemon juice. To serve, garnish with almonds, and cilantro.
We recommend serving with rice or couscous and crunchy veggies. We stir fried kale and cabbage briefly in butter, then dressed with sea salt and apple cider vinegar for a bright crunch next to the hearty stew. Enjoy!