Moroccan flavours fill the air with this easy Moroccan beef stew. The ground cinnamon and paprika add a spicy earthy tone to the dish, while the olives add a nice salty bite. The raisins just balance everything out with the addition of sweetness. What I love about Moroccan dishes are the fact that the flavours are rather simple but complex at the same time. The spices really add a nice punch of flavour while not being spicy "hot". I think this one is a good one to try if you're one to shy away from spicy foods. The fresh lemon juice that is added at the end really just perks everything right up. This was an enjoyable and comforting dish that I will for sure make again.

Adapted and modified from the "Moroccan Beef Stew" recipe from the Bon Appétit Magazine (April 2006 Issue)

Serves 4


  • 3 tbsp olive oil
  • 1-3/4 lb. beef tenderloin, cut into 1" cubes
  • coarse salt and ground black pepper
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp paprika
  • 1-1/2 tsp ground cinnamon
  • 2-1/2 cups beef broth
  • 1/2 cup olives, halved and pitted
  • 1/2 cup golden or sultana raisins
  • 1 large handful of kale, chopped
  • 1 can of white kidney beans (19 0z.), drained and rinsed
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp lemon zest
  • juice of half a lemon

1. Heat 2 tbsp of olive oil in a large heavy bottom saucepan on medium high heat. Season the cubed beef tenderloin with salt and pepper and sear the meat on both sides for about 3-4 minutes. Make sure to work in batches. Once the beef is properly seared, transfer the beef onto a plate.

2. Add the remaining 1 tbsp of oil, and add in the chopped onion, carrot, and garlic. Cook until soft in texture, then add in the spices and stir for one minute. Pour in the beef broth and scrap up all of the brown beef bits.

3. Then add and stir in the olives, raisins, and kale. Once the kale starts to wilt a bit, add in the beans and the chopped cilantro. Gently mix the stew. Simmer about 5 minutes or until the juices thicken slightly, then add the beef back into the pan along with it's juices. Zest in the lemon peel and cover the lid for 2 minutes. Once the beef has warmed through, turn the heat off and juice the lemon right on top. Serve immediately with a side of couscous.

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