Friday, September 4, 2020



Moroccan beef stew is filling, flavorful and perfect for a cool night! It's perfect slow simmered on the stovetop, in the oven or in the pressure cooker.


  • 1 cup of red wine
  • 8 oz of button mushrooms
  • 2 1/2 cups of beef broth
  • 1 cup of carrots, chopped
  • 1 teaspoon of cumin
  • 5 prunes, cut into a few pieces
  • 2 garlic cloves, chopped
  • 1 teaspoon of sweet paprika
  • 1 1/2 cup pearl onions
  • 1/4 teaspoon of ginger
  • 1 tablespoon of tomato paste
  • Salt and pepper
  • 1/4 teaspoon cinnamon
  • 1 tablespoon of ghee or oil for cooking
  • 1 1/2 pounds grass-fed beef cut into pieces
  • 1 tablespoon of flour (optional)
  • Parsley for garnish


First, heat some ghee or oil in a casserole dish or other heavy saucepan

Then, season the meat with salt and pepper

Put the meat in a saucepan and brown on each side

Once browned, remove the meat from the pot

Add the spices to the pan: cumin, paprika, cinnamon, ginger and cook for 1 minute

Add the tomato paste and garlic and cook for another minute

Add the mushrooms and pearl onions and cook for 5 minutes

Add the wine and cook for a few minutes

Return the meat to the pan

Add the carrots and prunes

Pour in the broth, cover and cook for about 50 minutes until the meat is tender.

If the sauce is not thick enough, you can mix the flour with 1/3 cup of water, mix well and add it to the pan

Cook for a few more minutes

Sprinkle with parsley and serve the stew with mashed potatoes.

Happy Cooking Time.