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Moroccan Beef Stew
Camille

Moroccan Inspired Ground Beef Stew

4.94 from 16 votes
Ground beef stewed with beans, vegetable, and a few warm spices create a hearty flavorful meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4 people
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Electric Pressure Cooker

Method
 

Making the spice mixture
  1. Combined cinnamon, cumin, coriander, ginger, paprika, turmeric, and red pepper in a small bowl. Mix well and set aside.
Brown the meat
  1. Set pressure cooker to Saute function to preheat.
  2. Once pot is hot add in one tbsp of oil, ground beef, 1 tsp of the spice mixture, and salt & pepper to taste.
  3. Cook and brown meat for about 5-10, breaking up as you go until all meat is browned.
  4. Remove meat from the pan and set aside.
Making the stew
  1. 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..
  2. Once carrots and onions are soft, add in garlic and cook 30 more seconds. Stir frequently
  3. 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.
  4. Sprinkle remaining spice mixture over vegetables. Continue to cook for 1 minute while stirring constantly.
  5. Pour in broth to de-galze pan, making sure to scrap up all the bits stuck on the bottom of the pot.
  6. Turn the Saute mode off.
  7. Add in chickpeas, olives, raisins, and ground beef to the pot.
  8. Stir well to combine
  9. Place lid on pressure cooker and make sure the valve in on sealing. Manually set the cooker on high for 15 minutes.
  10. Once timer goes off, let the cooker natural release for 10 minutes. Release any remaining pressure after that.
  11. Stir in cilantro.
  12. Taste and adjust seasoning if necessary
  13. Serve over couscous, rice, quinoa, or spaghetti squash! Enjoy!

Notes

If making on stove top:
  1. Follow above instruction cooking everything over medium heat.
  2. Once it's time to add the broth, increase the amount from 1 cup to 2 cups.
  3. Bring stew to a boil, and then reduce heat, cover and let simmer over low heat for at least 30 minutes before serving.
Try swapping out the beef for ground lamb!
Want to make this plant-based?
  • Use two cans of chickpeas or 1/2 cup of lentils!