Moroccan Stew

Posted January 29, 2016 by admin
Posted in :, Cuisines :
  • Recipe By :
  • Prep Time :
    25 min
  • Cook Time :
    180 min
  • Ready Time :
    3 hour, 25 min




  • 3 pounds stew meat in one inch cubes
  • 3 Cups yellow onions, chopped
  • 3 clove garlic clove, sliced
  • 1 tablespoon fresh grated ginger
  • 1 1/2 Teaspoons chili powder
  • 1 1/2 Teaspoons turmeric
  • 1 1/2 Teaspoons cumin
  • 1 1/2 Teaspoons cardamom
  • 1 whole cinnamon stick
  • 1 28 oz can diced tomatoes
  • 2 Cups chicken stock
  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 pound yukon gold potatoes, 1" dice
  • 1 pound butternut squash, peeled & cubed
  • 1/2 pound sweet potato, diced


This started out as a lamb shank recipe but since it ended up as a really delicious stew the shanks seemed an expensive cut so here we are using stew meat but it's really good. Like many braised dishes make it a day ahead for better flavor and use good stew meat of beef, elk or? While I'm suggesting a roasting pan in the oven a crock pot or slow cooker would do well too.


Oven to 300.  Pat dry the stew meat and brown in a skillet with one or two tablespoons of olive oil.  Transfer meat to a roasting pan and cook the onions about 5 minutes over medium low heat, add the garlic and ginger cooking for 30 seconds before adding the chili, turmeric, cumin and cardamom powders along with the cinnamon stick cooking for one minute more.  Stir in the tomatoes with their juice, chicken stock, brown sugar, salt and pepper.  Next add the potatoes, squash and sweet potatoes and bring to a boil.  Pour the sauce and vegetables over the stew meat, cover and roast for 3 hours.

When done and the meat is very tender thicken the sauce with corn starch and cold water if needed.