Spicy Beef Stew with Moroccan Spice Rub

Name: Spicy Beef Stew with Moroccan Spice Rub
Total time: 140
Yield: 4
Ingredients: 1 pound beef stew meat, cut into 2-inch pieces; 1 tablespoon ras el hanout, or more to taste; 2 tablespoons olive oil; 1 leek, halved lengthwise and thinly sliced crosswise; 1 small onion, cut in half and thinly sliced; 2 cloves garlic, minced; 1 tomato, diced; 1 cup diced pumpkin; 2 tablespoons tomato paste, or more to taste; 1 cup rose wine; 2 cups beef stock; 2 sprigs fresh rosemary; 1 sprig fresh mint; 1 bay leaf; salt and ground black pepper to taste; 1 parsnip, halved lengthwise and thickly sliced; 1 carrot, halved lengthwise and thickly sliced; 2 teaspoons lemon juice, or to taste (Optional); 2 teaspoons white sugar, or to taste (Optional)

Recipe by Vidya from allrecipes.com

Dinner 2 Hr. 20 Mins.

Ingredients

4 servings

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1 pound beef stew meat, cut into 2-inch pieces
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1 tablespoon ras el hanout, or more to taste
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2 tablespoons olive oil
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1 leek, halved lengthwise and thinly sliced crosswise
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1 small onion, cut in half and thinly sliced
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2 cloves garlic, minced
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1 tomato, diced
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1 cup diced pumpkin
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2 tablespoons tomato paste, or more to taste
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1 cup rose wine

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2 cups beef stock
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2 sprigs fresh rosemary
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1 sprig fresh mint
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1 bay leaf
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salt and ground black pepper to taste
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1 parsnip, halved lengthwise and thickly sliced
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1 carrot, halved lengthwise and thickly sliced
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2 teaspoons lemon juice, or to taste (Optional)
•

2 teaspoons white sugar, or to taste (Optional)

Instructions

Place beef in a large bowl. Add ras el hanout and rub until beef is completely coated. Let sit for 15 minutes.
Heat oil in a stew pot over high heat until shimmering. Add meat, making sure it's not overcrowded, and sear to seal in the juices, stirring occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate.
Reduce heat to medium and add leek and onion to the pot. Saute until leeks turn golden and translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and saute until they begin to soften, 2 to 3 minutes. Add cooked meat back to the pot, along with diced pumpkin and tomato paste. Cook and stir for 2 minutes.
Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Cook until wine reduces by half, 2 to 3 minutes. Add beef stock, rosemary, mint, bay leaf, salt, and pepper and return to a boil. Reduce heat, cover, and simmer for 40 minutes.
Add parsnip and carrot, cover, and simmer until beef is tender, about 40 minutes longer. Taste sauce and add lemon juice and sugar, if needed.