Comments on: Moroccan Beef Stew

By: Egyptian

Egyptian — Tue, 10 Jan 2012 21:12:06 +0000

This is an absolutely amazing recipe! I’ve made it at least 3 times and each time it’s a little different (since I don’t measure out the spices)! Thank you so much for sharing. This really encourages me to try out other recipes on your site

By: Morocco « Around the world in 80 meals

Morocco « Around the world in 80 meals — Sat, 11 Jun 2011 07:34:28 +0000

[...] Morocco is one of the great food melting pots on the planet, mixing European, African and Middle Eastern flavours. The flavours are rich and blend exotic spices with fruit and rich meats. Thus, we’re going for Moroccan Beef Stew borrowed from Mike’s Table. [...]

By: Elizabeth

Elizabeth — Sun, 03 Oct 2010 21:51:23 +0000

Hey Mike, this was one of the best dishes I’ve ever eaten and I couldn’t believe I made it! Thanks. e.

By: tedew

tedew — Tue, 23 Feb 2010 17:12:07 +0000

This is the type of cooking I enjoy … hearty, fragrant and complex.
I did not have all the ingredients on hand but followed the recipe procedure for coating and browning the beef and basically for the rest. The changes I made were to add a variety of pre-soaked and slightly cooked beans (kidney, soldier and cattle) at the start and some honey and baked slowly at 275 degrees in a Le Creuset oval dutch oven. I added some dried apricots after 1 1/2 hours and then the raisins and dates after 2 1/2 hours; turned the heat down to 250 degrees and just let it go for about another hour and everything turned out great. I did not chop the raisins and basically just quartered the apricots and dates.
For the Ras el Hanout I used everything listed except the chipotle taking Mike’s advice to increase the same four he did. I would probably use more of everything the next time. I also did not have the fennel, cardamom, anise, habanero, parsley, cilantro or preserved lemon but cannot wait to include those the next time for what I know they will add. I also did not have any saffron but really cannot figure out what that expensive spice would add to this without being lost in the crowd.
I will definitely be treating this at my next dinner party.

By: Bill

Bill — Mon, 05 Oct 2009 01:41:24 +0000

I just did this in my pressure cooker and it is fantastic. The explosion of flavors is quite impressive.

Basically, I adapted it by browning the meat, and sauteing the shallot, garlic and ginger. Deglazed with the wine, then added the rest of the ingredients – I used fresh tomatoes and upped the broth a bit – holding back the sweet potato and the chick peas. Cooked for 8 minutes.

While it cooked, I sauteed the sweet potato in a bit of olive oil. After the 8 minutes, I quick released the cooker, added the sweet potato and chick peas, and cooked an additional 10 minutes with a natural release. I added a tbsp of cornstarch in 1/3 cup of water to thicken it. Wow!! I’m on my third helping.

Since I’m in Santa Fe, the cook times are 20% longer than they would be at sea level. Oh, and I used local green chili instead of the habanero.

By: Pauline

Pauline — Wed, 31 Dec 2008 09:24:56 +0000

That looks delicious! I have never tried Moroccan food, but would love to and also to cook it…..would be a challenge.

How many servings does this recipe make?

Pauline

By: arfi

arfi — Thu, 22 May 2008 01:07:59 +0000

Mike, I’d love to sit there and enjoy the dish. Looks delicious!

By: mike

mike — Wed, 19 Mar 2008 12:09:42 +0000

Laurie — thanks! Glad you enjoyed it

swirling — thanks! I’m looking forward to finding more places to use them now that I have them as they really are something fun and different. Fish sounds like a good next place to turn. And thanks again for hosting BC!

By: swirlingnotions

swirlingnotions — Tue, 18 Mar 2008 21:02:14 +0000

This looks fantastic, Mike! And I’m so glad it initiated you into the world of preserved lemons. They’re to die for. I love them chopped in pasta with really good olive oil, really good olive-oil poached or preserved tuna and some chopped olives. Yum . . .

Thanks for joining the Braisy Chain again, Mike. The roundup is up!

By: Swirling Notions » The Last of the Braisy Chain Roundups

Swirling Notions » The Last of the Braisy Chain Roundups — Tue, 18 Mar 2008 20:56:28 +0000

[...] Beef StewMike from Mike’s Table brings us a sublime-looking Moroccan Beef Stew with all the savory-sweet complexities that [...]