During my travels, one of my favorite foods to enjoy is Middle Eastern food, especially Moroccan food. There is so much to leave about the Middle Eastern foods from simple chickpea hummus but also amazing kebabs and grills. When I met Ziv, I had an excuse to cook and try my favorite foods all the time. Being born in Israel, hummus, falafels, and grills were home to him, so no matter where we lived, we had to have some of that often.
About this recipe
The recipe for this stew doesn’t get any easier. Dates add a subtle sweetness to the beef, and hot paprika adds a hint of spice. When combined, these sweet and spicy flavors create an amazing burst of complex flavors. For years, I’ve cooked this over the stovetop, but now that I have a slow cooker, I often use it to make this beef. The advantage of a slow cooker is that you can leave it unattended. The disadvantage is that it does not allow the liquid to evaporate, giving you more gravy, which works better when served with rice and couscous. Whether I use a slow cooker or not, I still prefer to sear the meat on the stovetop so I don’t miss out on all the flavor from that caramelization. After all, it’s all about building layers of flavor.
Ingredients and substitutes
Beef—I like to use chuck roast, brisket, or round, which are good for slow cooking and stews. I never buy already-cut beef labeled beef for stew. These are offcuts from different parts that often produce very different textures in the stew. Date – I use Medjool dates. These are soft and almost disappear when cooked. They are not much, but the flavor they add to the beef is huge. Hot Paprika—Make it a nice hot, smoky paprika. The contrasting flavors of sweet dates with this hot, smoky paprika are the real essence of this dish. You think it will be spicy, but in reality, it’s not. Ginger—In Moroccan cooking, ground ginger is used. However, you can use 1 tsp of grated fresh ginger. Spices – Cinnamon, cumin, and paprika are commonly used in Moroccan cooking and can be found in any supermarket.
Step-by-step instructions
Trim off excess fat from the meat. Using a sharp chef’s knife and sturdy cutting board, cut the beef into large bite-size cubes and set aside. Season with salt and pepper, and toss in the flour – coat well.Pro tip – The flour gives these that toasted brown look and will help thicken the sauce later. In a pan or Dutch oven pot over medium heat, sear the beef on all sides.Pro tip – Cook for two minutes on one side before turning over. Then, cook for two minutes on the other side as well. Once the beef is browned, add the chopped onions, garlic, and ginger and saute for a minute. Then, add the tomato paste, spices (paprika, cinnamon, and cumin) – broth, and bay leaves. Season again with salt and pepper, and sprinkle the chopped dates all over, making sure they do not clump together. Combine well.
Stovetop
Bring to a boil. Cover and simmer on low for one hour or two until the meat is fork-tender. Add 1/4 to 1/2 cup water if necessary to prevent it from sticking at the bottom.Pro tip – Depending on the cut of meat you use, it will take between 1 and 2 hours. For example, brisket takes me almost 2 hours, stew meat makes just 1 1/2 hour or less. When cooked to fork-tender, adjust the gravy by adding a bit more water, depending on how you will serve it.Pro tip – If you serve it with chapati, naan, or roti, keep it thick. And if you serve with rice, add a little water to make a gravy.
Slow-cooker
Alternatively, transfer to a slow cooker or crockpot and cook until the meat is fork-tender.Pro tip – You can cook for 6 to 8 hours on low or 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy, and fork-tender.
Instant couscous
Place the couscous in a bowl and stir in the oil. Season with salt and pepper and add the boiling water. Cover and let rest for 5 mins, then fluff with a fork. Add in the herbs and chopped dates. Enjoy!
Frequently asked questions
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