Moroccan Lamb And Beef Stew Recipe

Name: Moroccan Lamb And Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Lamb Shoulder, Cubed; 2 pounds Beef Chuck, Cubed; 3/4 cups Flour; 2 Tablespoons Vegetable Oil; 1 teaspoon Salt; 1/4 teaspoons Cinnamon; 1/4 teaspoons Ground Ginger; 1/2 teaspoons Freshly Ground Black Pepper; 4 whole Carrots, Peeled And Diced; 2 whole Medium Onions, Diced; 2 whole Medium Turnips, Peeled And Diced; 3 whole Cloves Garlic, Peeled And Diced; 2/3 cups Dried Apricots; 2/3 cups Prunes, Pitted; 3 cups To 4 Cups Beef Broth

Servings: persons

2 pounds Lamb Shoulder, Cubed
2 pounds Beef Chuck, Cubed
3/4 cups Flour
2 Tablespoons Vegetable Oil
1 teaspoon Salt
1/4 teaspoons Cinnamon
1/4 teaspoons Ground Ginger
1/2 teaspoons Freshly Ground Black Pepper
4 whole Carrots, Peeled And Diced
2 whole Medium Onions, Diced
2 whole Medium Turnips, Peeled And Diced
3 whole Cloves Garlic, Peeled And Diced
2/3 cups Dried Apricots
2/3 cups Prunes, Pitted
3 cups To 4 Cups Beef Broth

1
1. Trim any excess fat from the meat and cube. Heat a large pot with oil and flour the cubes in a bowl. Shake the meat cubes well and place them in the pot, being sure not to crowd. Remove as they finish cooking and place on a plate or rack to drain.
2
2. Once all the meat cubes are finished cooking and drained, put it back into the pan. Sprinkle it with salt, cinnamon, ginger and pepper. Then add the vegetables, garlic and dried fruit. Pour in enough broth to barely cover the meat* and then bring it to a boil. Lower the heat, cover and simmer gently for 2 hours until tender.
3
Skim off any excess fat from the stew surface with a spoon. Serve with couscous (Israeli couscous is my favorite). This also is good when made ahead of time. Then, the flavors really have time to develop.
4
*Please note you may need up to 4 cups of beef broth.

1567

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds Lamb Shoulder, Cubed, 2 pounds Beef Chuck, Cubed, 3/4 cups Flour, 2 Tablespoons Vegetable Oil, and more.

Yes, Moroccan Lamb And Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Lamb And Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions