Middle Eastern Beef Recipes Slow Cooker

This Moroccan beef stew with dates produces fork-tender meat that falls off the basic. The contrasting flavors from the sweet dates and hot spicy paprika create a flavorful gravy that is absolutely succulent over steamed rice or couscous.

A bowl of beef stew. — Beef Stew - Slow Cooked Moroccan Recipe

Table of Content

About this recipe
Ingredients and substitutes
Stride by step instructions
Oftentimes asked questions
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During my travels, i of my favorite foods to relish would exist Middle Eastern especially Moroccan food. There is then much to leave about the Eye Eastern foods from uncomplicated chickpea hummus but as well astonishing kebabs and grills.

When I met Ziv I got an excuse to cook and endeavor my favorite foods all the time. Beingness born in Israel, hummus, falafels, and grills were dwelling house to him and so no matter where we lived we had to take some of that often.

About this recipe

The recipe for this stew doesn't become whatsoever easier. Dates add together a subtle sweetness to the beefiness and the hot paprika adds that hint of spice. These sweetness and spicy flavors, when combined together, create this amazing burst of circuitous flavors.

For years, I've cooked this over the stovetop just now that I have a slow-cooker I frequently use it to brand this beef. The advantage of a deadening cooker means you can exit it unattended. The disadvantage is, it does not allow the liquid to evaporate giving you lot more gravy which works better when served with rice and couscous.

Whether I use a ho-hum cooker or non, I however prefer to sear the meat on the stovetop, so I don't miss out on all the season from that caramelization when searing the meat. Subsequently all, it's all about edifice layers of flavor.

Ingredients and substitutes

Beef - I like to use chuck roast, brisket, or round, which are good for slow cooking and stews. I never buy already cut beefiness labeled beef for stew. These are offcuts that are from different parts and frequently produce very dissimilar textures in the stew.
Appointment - I utilize Medjool dates. These are soft and almost disappear when cooked. They are not much only the flavour they add to the beef is huge.
Hot Paprika - Make it a prissy hot smoky paprika. It's the contrasting flavors of sweet dates with this hot smoky paprika that is the existent essence of this dish. You call back it will be spicy but in reality, information technology's not.
Ginger - In Moroccan cooking basis ginger is used. Having said that, you can apply 1 teaspoon of grated fresh ginger.
Spices - Cinnamon, cumin, and paprika are very commonly used in Moroccan cooking and tin can be found in whatever supermarket.

Step past pace instructions

Trim off excess fat from the meat. Using a sharp chef's knife and sturdy cut lath cut the beef into large seize with teeth-size cubes and set aside.
Season with salt, pepper, and toss in the flour – coat well.
Pro tip - The flour gives these that toasted brown await and will help thicken the sauce after.
In a pan or Dutch oven pot over medium heat sear the beef on all sides.
Pro tip - Melt ii minutes on 1 side before yous turn over. Then, cook 2 minutes on the other side every bit well.
One time the beef is browned – add in the chopped onions, garlic, and ginger – saute a minute.
Then, add the tomato paste, spices (paprika, cinnamon and cumin) – broth, and bay leaves.
Season over again with salt and pepper and sprinkle the chopped dates all over making sure they do non clump in 1 place. Combine well.

Stovetop

Bring to a boil. Cover and simmer on low for 1 hour or two until the meat is fork-tender. Add ¼ to ½ cup h2o if necessary to prevent it from sticking at the bottom.
Pro tip- Depending on the cut of meat you utilize, it will take between 1 to 2 hours. For case, brisket takes me almost two hours, stew meat makes just 1 ½ 60 minutes or less.
When cook to fork-tender, adjust gravy past calculation a fleck more water depending on how y'all going to serve information technology.
Pro tip - If you serve it with chapati, naan, or roti - keep it thick. And if y'all serve with rice, add a fiddling water to brand a gravy.

Slow-cooker

Alternatively, transfer to a slow cooker or crockpot, and melt until the meat is fork-tender.
Pro tip - You can cook for 6 to viii hours on low or for 3 to 4 hours on high. Personally, I like cooking on low and then the meat is moist, juicy and fork-tender.

Instant couscous

Place couscous in a bowl, stir in the oil. Season with table salt and pepper and add the boiling water.
Cover and let rest for 5 mins and then fluff with a fork. Add in the herbs and chopped dates.
Enjoy!

Often asked questions

How long will this beef stew keep?

If stored properly this stew will concluding in the refrigerator for three to 4 in the refrigerator.

What cut of beefiness is best for wearisome cooking?

Chuck roast, circular steak, bract steak, topside, silverside, shin stake, are best for slow cooking. They take a while to become tender, just the tin can endure slow cooking, stewing, roasting and absorb flavors very well.

Tin can I apply chicken instead of beef for this stew?

You can utilize chicken thighs instead of beef, simply the cooking fourth dimension will be much shorter as the chicken cooks faster. Information technology will take almost an hour or more on low rut on the stovetop while in the dull cooker you can melt information technology on high for 3 hours.

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