Spicy Beef Stew With Moroccan Spice Rub Recipes

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SPICY BEEF STEW WITH MOROCCAN SPICE RUB

The flavor for this recipe comes mainly from the spice rub I put on the meat at the start. The spices and their aromas just get locked into the beef and release during the stewing so each bite is really well flavored. I used a spice mix commonly used in Middle Eastern and Moroccan cooking called ras el hanout. The sauce is tart from the tomatoes and sweet from the pumpkin, carrots, and parsnips and has a heady aroma from the spices. Ladle into your favorite soup bowl and slurp away. This is hearty enough on its own so I usually don't serve any bread with it.

Provided by Vidya

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h20m

Yield 4

Number Of Ingredients 19



Spicy Beef Stew with Moroccan Spice Rub image

Steps:

  • Place beef in a large bowl. Add ras el hanout and rub until beef is completely coated. Let sit for 15 minutes.
  • Heat oil in a stew pot over high heat until shimmering. Add meat, making sure it's not overcrowded, and sear to seal in the juices, stirring occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate.
  • Reduce heat to medium and add leek and onion to the pot. Saute until leeks turn golden and translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and saute until they begin to soften, 2 to 3 minutes. Add cooked meat back to the pot, along with diced pumpkin and tomato paste. Cook and stir for 2 minutes.
  • Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Cook until wine reduces by half, 2 to 3 minutes. Add beef stock, rosemary, mint, bay leaf, salt, and pepper and return to a boil. Reduce heat, cover, and simmer for 40 minutes.
  • Add parsnip and carrot, cover, and simmer until beef is tender, about 40 minutes longer. Taste sauce and add lemon juice and sugar, if needed.

Nutrition Facts : Calories 430 calories, Carbohydrate 24 g, Cholesterol 62.5 mg, Fat 23.2 g, Fiber 4.7 g, Protein 23 g, SaturatedFat 7.3 g, Sodium 218.1 mg, Sugar 10.1 g

1 pound beef stew meat, cut into 2-inch pieces
1 tablespoon ras el hanout, or more to taste
2 tablespoons olive oil
1 leek, halved lengthwise and thinly sliced crosswise
1 small onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tomato, diced
1 cup diced pumpkin
2 tablespoons tomato paste, or more to taste
1 cup rose wine
2 cups beef stock
2 sprigs fresh rosemary
1 sprig fresh mint
1 bay leaf
salt and ground black pepper to taste
1 parsnip, halved lengthwise and thickly sliced
1 carrot, halved lengthwise and thickly sliced
2 teaspoons lemon juice, or to taste
2 teaspoons white sugar, or to taste

MO'S SPICY BEEF STEW

Wanting to do something different with the standard beef stew, I added a spicy twist to this family's comfort food. It's quick and easy and sure to please the hungry!

Provided by MOCOOKS2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 4h30m

Yield 6

Number Of Ingredients 12



Mo's Spicy Beef Stew image

Steps:

  • Mix flour, garlic salt, and black pepper together in a shallow dish.
  • Gently press beef cubes into the flour mixture to coat evenly.
  • Heat olive oil in a skillet over medium heat; cook and stir beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef with a slotted spoon to a bowl until all beef is browned.
  • Stir water and beef stew seasoning mix together in a slow cooker until the seasoning is dissolved into the liquid. Add browned beef, potatoes, onion, diced tomatoes with green chile peppers, and hot pepper sauce.
  • Cook on High, 3 1/2 to 4 1/2 hours. Add frozen corn and continue cooking until the corn is hot, about 30 minutes more.

Nutrition Facts : Calories 435.9 calories, Carbohydrate 38.3 g, Cholesterol 99.8 mg, Fat 13.4 g, Fiber 4.2 g, Protein 39 g, SaturatedFat 4.5 g, Sodium 933.8 mg, Sugar 2.4 g

all-purpose flour
1 pinch garlic salt, or to taste
ground black pepper to taste
2 ½ pounds beef stew meat, cut into cubes
1 tablespoon olive oil, or more if needed
3 cups water
1 (1.5 ounce) package dry beef stew seasoning mix
2 large potatoes, cut into cubes
1 small onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 teaspoon hot pepper sauce (such as Frank's RedHot®)
1 cup frozen corn

MOROCCAN SPICED BEEF

Categories     Beef     Herb     Quick & Easy     Spice     Summer     Grill/Barbecue     Gourmet

Yield Makes 2 servings

Number Of Ingredients 8



Moroccan Spiced Beef image

Steps:

  • Prepare grill.
  • In a shallow bowl stir together all ingredients except steaks. Add steaks and rub with spice mixture. Let steaks stand, covered, at room temperature 15 minutes.
  • Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Alternatively, broil steaks under a preheated broiler 3 to 4 inches from heat.)
  • Serve steaks with chutney.

1 teaspoon ground cumin
1 teaspoon ground coriander seeds
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons olive oil
two 3/4 inch-thick boneless sirloin steaks (about 1 pound total)
Accompaniment:Creamy mint-cilantro chutney

MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)

From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.

Provided by NELady

Categories     Low Cholesterol

Time 5m

Yield 5 Tablespoons, 1 serving(s)

Number Of Ingredients 10



Moroccan Spice Rub (For Lamb & Other Meat) image

Steps:

  • Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.

Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5

2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon ground coriander
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon clove
1/8 teaspoon cayenne, to taste
2 tablespoons minced fresh garlic, to taste

SPICY BEEF STEW WITH BEANS & PEPPERS

Just the thing to warm you up on a cold winter night

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 3h

Yield Serves 6 adults, or 4 adults and 4 kids

Number Of Ingredients 12



Spicy beef stew with beans & peppers image

Steps:

  • Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
  • Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
  • Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.

Nutrition Facts : Calories 400 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium

3 ½ tbsp vegetable oil
1kg stewing beef , cut into chunks
1 onion , sliced
2 garlic cloves , sliced
1 tbsp plain flour
1 tbsp black treacle
1 tsp cumin
400g can chopped tomato
600ml beef stock (from a cube is fine)
2 red peppers , deseeded and sliced
400g can cannellini bean , drained and rinsed
soured cream and coriander, to serve

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