Name: Moroccan-Inspired Beef Stew With Ras el Hanout
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 8
Cuisine: Moroccan
Ingredients: 2 1/2 pounds (1.13 kg) boneless beef chuck or other stewing beef, trimmed of excess fat and cut into 1- to 1 1/2–inch chunks; Kosher salt; 1/4 cup (60 ml) extra-virgin olive oil, divided; 2 medium yellow onions (1 pound; 454 g), diced; 3 medium cloves garlic, minced; 1 tablespoon (15 ml) tomato paste; 2 teaspoons homemade or store-bought ras el hanout (see notes); 2 cups (480 ml) homemade beef stock or chicken stock, or store-bought low-sodium chicken broth,; 1 teaspoon (5 ml) honey; 1 small bunch cilantro, tied with kitchen string into a bundle, plus chopped cilantro for serving (optional); 6 ounces (170 g) collard greens, thick central stems removed, leaves cut crosswise into 1-inch-wide strips (about 3 cups prepped leaves); 1 (15.5-ounce) can chickpeas, drained and rinsed; Bread, cooked couscous, or rice, for serving

Moroccan-Inspired Beef Stew With Ras el Hanout

This Moroccan-style beef stew features the hearty and comforting combination of tender beef, warm spices, and bright fresh greens with chickpeas.

3 hr 20 min total 3 hr 20 min cook 8 512 cal

Instructions

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1 Pat beef dry with paper towels and season all over with salt. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon (15 ml) oil over medium-high heat until shimmering. Add half of beef and cook, turning occasionally (wait until beef releases easily from the bottom of the pot with a gentle lift), until well browned on all sides, 8 to 10 minutes; transfer to a large plate. Repeat with 1 tablespoon (15 ml) oil and remaining beef.
2 In now-empty Dutch oven or pot, reduce heat to medium and add remaining 2 tablespoons (30 ml) oil. Add onion and cook, stirring occasionally, until softened and just beginning to brown, 3 to 5 minutes. Add garlic, tomato paste, and ras el hanout and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return seared meat to pot and add stock or broth, 1 teaspoon salt, and honey and stir to combine.
3 Add cilantro bundle, increase heat to medium-high and bring to a boil, then cover pot, reduce heat to low, and simmer, adjusting heat as needed to maintain a gentle simmer, until beef is fork-tender, 2 to 2 3/4 hours; stir every 30 minutes or so to prevent sauce from sticking to bottom of pot.
4 Stir in collard greens and chickpeas. There should be enough liquid to partially cover the ingredients; if necessary, add a little more stock or water. Cover pot and simmer until collard greens are tender, 15 to 20 minutes.
5 Off heat, discard cilantro bundle and season to taste with salt, if needed. Using a ladle or wide spoon, skim any excess fat from top of stew. Sprinkle individual portions with chopped cilantro, if desired, and serve with bread or cooked couscous or rice.