Moroccan-style Beef Bourguignon

Ingredients

While the original French Beef Bourguignon is traditionally cooked with red wine and served with potatoes or crusty bread, our Moroccan adaptation infuses the dish with exotic spices like cumin, coriander, and cinnamon. We also incorporate Moroccan ingredients such as preserved lemons, olives, and dried fruits to add a unique twist to this beloved dish. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1/4 cup (60ml) red wine vinegar 1/4 cup (60ml) red wine vinegar
• 1/4 cup (60g) pitted green olives 1/4 cup (60g) pitted green olives
• 1/4 cup (60g) dried apricots, chopped 1/4 cup (60g) dried apricots, chopped
• 1/4 cup (60g) raisins 1/4 cup (60g) raisins
• 2 tablespoons preserved lemon, finely chopped 2 tablespoons preserved lemon, finely chopped
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 12g
• Protein: 50g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. 4.
   Add the ground cumin, ground coriander, ground cinnamon, paprika, ground ginger, and cayenne pepper (if using). Stir well to coat the onions and garlic with the spices.
5. 5.
   Return the browned beef to the pot and pour in the beef broth, tomato sauce, and red wine vinegar. Stir to combine.
6. 6.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 2 hours, or until the beef is tender.
7. 7.
   Add the pitted green olives, dried apricots, raisins, and preserved lemon to the pot. Stir gently to incorporate the ingredients.
8. 8.
   Continue cooking for an additional 30 minutes, uncovered, to allow the flavors to meld together.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Moroccan-style Beef Bourguignon hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Preserved lemon — Rinse the preserved lemon under cold water to remove excess salt before chopping and adding it to the dish.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in the spice mixture for a few hours or overnight before cooking.
• If you prefer a milder heat, reduce or omit the cayenne pepper.
• Serve the Moroccan-style Beef Bourguignon with couscous or crusty bread to soak up the delicious sauce.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a quick and flavorful meal.
• Experiment with different dried fruits such as dates or prunes for a variation in flavors.

Serving advice

Serve the Moroccan-style Beef Bourguignon in deep bowls, allowing the aromatic sauce to mingle with the tender beef. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To elevate the presentation, sprinkle some toasted almonds or sesame seeds over the stew. The contrasting colors and textures will make the dish visually appealing.