Moroccan Beef Stew - Beef Tagine

Ingredients

• 2½ lb beef chuck roast (stew meat, or beef round steak)
• 1 tbsp salt
• 1 tbsp paprika
• 1 tsp cumin
• ½ tsp cinnamon
• ¼ tsp turmeric
• 3 tbsp olive oil (or avocado oil or ghee)
• 1 cup onion (white or yellow, chopped)
• 3 clove garlic (minced)
• 4 cup beef broth
• 1 canned diced tomatoes, diced
• 2 tbsp tomato paste
• 1 tbsp ginger powder
• 2 tsp cumin
• ½ tsp cinnamon stick
• ¼ tsp cayenne optional
• 3 cup carrot (peeled and cut in chunks)
• 2 turnips (trimmed and cut in chunks)
• 2 tbsp raisins (or golden raisins)
• to taste cayenne

Steps

1. Cut beef roast or steaks into large chunks
2. Combine the spice rub for the beef
3. Rub the spices into the beef, evenly coating. Allow the beef to marinate in the spices for at least an hour
4. Heat a large dutch oven (or cast iron pot with a lid) over medium heat. Add the olive oil, and place the chunks of beef into the pot. Do not overcrowd the pan. The beef will steam instead of browning. I cook the beef cubes in 3-4 batches, turning each piece to brown the top and bottom, then returning it to a plate
5. Into the pot, add the onions and the garlic. Saute for 7-10 minutes until the vegetables have softened
6. Return the beef to the pot, along with the beef broth, diced tomatoes, tomato paste, and spices. Bring the mixture to a simmer, then reduce the heat to low
7. Cover the dutch oven, and allow the stew to cook for 2 hours. Test the beef. It should be melt-in-your mouth tender at this point
8. Add the vegetables and dried fruit, and return the lid to the pot. Allow it to stew on low for another 30 minutes, or until vegetables are tender
9. Adjust seasonings to taste. Typically all I add at this stage is extra salt and pepper. A little cayenne pepper is also great if you’d like to increase the spiciness of this stew