Spicy Beef Stew with Moroccan Spice Rub
Description
Ras el hanout, a spice blend used in Moroccan cooking, adds warm, spicy flavor to this beef stew while tomatoes, pumpkin, carrots, and parsnips add a blend of tart and sweet.
Ingredients
•
1 pound beef stew meat, cut into 2-inch pieces
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1 tablespoon ras el hanout, or more to taste
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2 tablespoons olive oil
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1 leek, halved lengthwise and thinly sliced crosswise
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1 small onion, cut in half and thinly sliced
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2 cloves garlic, minced
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1 tomato, diced
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1 cup diced pumpkin
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2 tablespoons tomato paste, or more to taste
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1 cup rose wine
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2 cups beef stock
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2 sprigs fresh rosemary
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1 sprig fresh mint
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1 bay leaf
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salt and ground black pepper to taste
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1 parsnip, halved lengthwise and thickly sliced
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1 carrot, halved lengthwise and thickly sliced
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2 teaspoons lemon juice, or to taste
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2 teaspoons white sugar, or to taste
Directions
1
Place beef in a large bowl. Add ras el hanout and rub until beef is completely coated. Let sit for 15 minutes.
2
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.
3
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.
4
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.
5
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.