Moroccan Inspired Ground Beef Stew
When beef stew comes to mind I’m sure many of us envision a hearty meat, potatoes, and vegetable dish in a delicious thick broth. Although I enjoy that version very much, it’s not something I eat all year long. This Moroccan Inspired Ground Beef Stew is great anytime of the year. This stew has a light broth and a unique flavor profile that might just make it your new favorite meal!
About two years ago I was dining out with my boyfriend at one of my favorite restaurants in town. I always try something new, and on this particular evening the lamb meatballs were calling my name. The entree was delicious, but what distinctly stood out to me was cinnamon and how well that flavor pairs with lamb. Since then, I’ve been researching and testing how I can include cinnamon in savory cooking more often!
After conducting some research, I decided to look into Moroccan food! The warm spices used in Moroccan cooking fit the exact flavor profile I was hoping to recreate.
Jump to Recipe
I found and made several different recipes for Moroccan Beef Stew. Although I loved those recipes, I wanted to make a version that was more budget and pantry friendly. My goal was to be able to make this recipe any night of the week with ingredients the average home cook would have on hand. After various tweaks, I can honestly say this is my favorite recipe I’ve created so far!
This Moroccan Inspired Ground Beef Stew is the perfect dish to switch up your weekly dinners! The cinnamon mellows a bit in the dish so don’t be afraid of it!
What I enjoy most about this stew is that this version isn’t too heavy. My Moroccan Inspired Ground Beef Stew can be enjoyed all year long! In the cooler months I serve it with couscous or quinoa. During the summer I enjoy this over spaghetti squash. What you serve this with is really up to you! I just hope you enjoy it!
Moroccan Inspired Ground Beef Stew
Equipment
- Electric Pressure Cooker
Ingredients
Spice Mixture
- 1 tbsp Ground cinnamon
- 2 tsp Cumin
- 2 tsp Paprika
- 1/2 tsp Coriander
- 1 tsp Turmeric
- 1/2 tsp Ground ginger
- 1/4 tsp Crushed red pepper
Other Ingredients
- 1 lbs Ground Beef
- Olive Oil
- 1 medium onion chopped
- 2 medium carrots sliced
- 1 15oz can of chickpeas drained and rinsed
- 2 garlic cloves chopped
- 1/2 cup Kalamata Olives halved & pitted
- 1 cup broth Increase 2 cups if making on stovetop!
- Salt
- Pepper
- 1/2 cup Fresh cilantro chopped
- 1 tbsp tomato paste optional
- 1/2 golden raisins optional
Instructions
Making the spice mixture
- Combined cinnamon, cumin, coriander, ginger, paprika, turmeric, and red pepper in a small bowl. Mix well and set aside.
Brown the meat
- Set pressure cooker to Saute function to preheat.
- Once pot is hot add in one tbsp of oil, ground beef, 1 tsp of the spice mixture, and salt & pepper to taste.
- Cook and brown meat for about 5-10, breaking up as you go until all meat is browned.
- Remove meat from the pan and set aside.
Making the stew
- If the pan seems dry, add in 1 more tbsp of oil along with onions, carrots, a a pinch of salt and pepper. Cook vegetables for about 5 minutes, stirring occasionally, until they begin to soften..
- Once carrots and onions are soft, add in garlic and cook 30 more seconds. Stir frequently
- If using tomato paste, stir in paste, being sure to cover all the vegetables. While stirring frequently, cook for 3-4 minutes until paste begins to turn dark and stick to the bottom of the pot.
- Sprinkle remaining spice mixture over vegetables. Continue to cook for 1 minute while stirring constantly.
- Pour in broth to de-galze pan, making sure to scrap up all the bits stuck on the bottom of the pot.
- Turn the Saute mode off.
- Add in chickpeas, olives, raisins, and ground beef to the pot.
- Stir well to combine
- Place lid on pressure cooker and make sure the valve in on sealing. Manually set the cooker on high for 15 minutes.
- Once timer goes off, let the cooker natural release for 10 minutes. Release any remaining pressure after that.
- Stir in cilantro.
- Taste and adjust seasoning if necessary
- Serve over couscous, rice, quinoa, or spaghetti squash! Enjoy!
Notes
- Follow above instruction cooking everything over medium heat.
- Once it’s time to add the broth, increase the amount from 1 cup to 2 cups.
- Bring stew to a boil, and then reduce heat, cover and let simmer over low heat for at least 30 minutes before serving.
- Use two cans of chickpeas or 1/2 cup of lentils!
Hi,
Somehow mine came out very bland, I must have missed something! Any idea what spices I can add after it’s cooked, to boost it up? I could make more of the spice mix to add, but I feel like some of those ingridients won’t enhance the flavor if they are not cooked with the meat.
Thank you!
Hi Sara!
So sorry this recipe did not turn out well for you. It’s hard for me to say why as it could be a number of things. I recommend tasting as you go next time that way you can adjust the flavors to your liking before it’s finished cooking.
It’s hard to boost the flavor after a dish is already cooked,but here’s what I suggest.
Mix up the spice blend again and get some crushed or plain tomato sauce 1-2cups depending on how much stew you have.)Heat up a pot over medium heat. Once hot add in one tablespoon of cooking oil. Wait about 5-10 seconds for it to get warm then throw in the spice blend. Stir the oil and spices constantly for about 45seconds until the spices are fragrant. Add in the tomatoes or tomato sauce & bring to a simmer.reduce to medium low Let mixture simmer for at least 10 minutes. Taste for seasoning and adjust. Once you’re happy with how the tomato sauce taste, add in the stew and let simmer together for and additional 10 minutes at least.
I hope this helps! Thanks for writing Sara, I definitely want these recipes to work for everyone so I’ll have my recipes testers & I retest & see where we can improve.
Happy Cooking!
Camille