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Cumin-Garlic Beef Stew
The Moroccan dish called tangia is named for the urn-like clay vessel in which it traditionally is cooked. It’s a meat-centric dish typically seasoned with saffron and cumin but not herbs, and it gave us the idea for this recipe. Dried apricots absorb the beef’s juices during braising, creating a velvety, sweet-savory sauce that coats the meat. Serve with steamed couscous, hunks of crusty bread or warmed flatbread.
6
Servings
3½ hours
30 minutes active
Ingredients
-
4-5
pounds boneless beef chuck roast, trimmed and cut into 1½-inch chunks
-
⅔
cup dried apricots, sliced
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December 29, 2023
Delicious but is it really a stew?
The flavor and minimal prep time make this an excellent dish. Added some chick peas and they fit in well. Taking off a star as 1/2 cup water for 4-5lb of beef leaves this dry and more like a roasted pilaf meat, is this a typo? Add more water if you want a sauce/stew.
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This is a winner. The dried apricots, which disintegrated into the saucy bits, really impart a sweetness that rounds out the flavor of the beef. Not to mention this recipe requires minimal hands-on time.