Moroccan ground beef stew

Published: 2025-05-12

Last Updated: 2025-05-12

Tags:

• entrees
• beef
• recipes

Info	Amount
Prep Time	10 min
Cook Time	15 min
Yields	4 servings

Equipment

• large skillet
• cutting board
• chef’s knife
• garlic press
• measuring spoons
• can opener
• strainer

Ingredients

Quantity	Item
450 g	ground beef
225 g	white onion
20 g	garlic, minced
15 g	all-purpose flour
20 g	Ras el hanout 1
	olive oil
35 g / 1 Tbsp	tomato paste
15 g	beef bouillon paste
400 g	beef broth
400 g	chickpeas
1 dash	brown sugar
10 g	parsley, coarsely chopped 2
	Greek yogurt
	lemon juice
	water
	salt
1 cup	brown rice or couscous

Directions

1. Cook rice or couscous according to instructions.
2. While the grains are cooking, brown and break up ground beef in a large skillet.
   1. Add the garlic and onion and cook on medium-low heat until transluscent.
   2. Sprinkle in flour and ras el hanout, then stir to combine and cook until fragrant.
3. Add tomato paste, beef bouillon paste, and beek stock or borth.
   1. Reduce heat and simmer for ~10 min.
   2. Add in chickpeas, a dash of brown sugar, and parsley.
   3. Continue cooking until the liquid has thickened into a stew.
4. While simmering, mix yogurt, lemon juice, and salt in a small mixing bowl, to taste, thinning out with water to form a light drizzle.
5. To serve, layer the grains then coat with a moderate amount of the stew.
   1. Drizzle the yogurt dressing and top extra parsley leaves.

References

1. Original recipe: Brian Lagerstrom