Moroccan Stew with Turnips and Beef – A Hearty Slow-Cooked Delight

Moroccan Stew with Turnips and Beef is a hearty and aromatic dish, perfect for warming up on a cool day. This slow-cooked stew features tender beef, sweet carrots, earthy turnips, and a blend of traditional Moroccan spices that create a rich, flavorful broth. It’s a classic family dish that pairs beautifully with bread, couscous, or rice.

Ingredients

Main Ingredients:

• 2 lbs (900g) beef stew meat (chuck, shank, or brisket), cut into large cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 3 medium turnips, peeled and cut into chunks
• 2 large carrots, peeled and sliced into thick rounds
• 1 large tomato, grated or finely chopped
• 1 cup beef or vegetable broth (or water)
• 1/4 cup chopped fresh parsley or cilantro (for garnish)

Spices:

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon black pepper
• Salt to taste
• A pinch of saffron threads (optional)

Instructions

1. Prepare the Beef:

1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
2. Add the beef cubes and brown them on all sides for about 5-7 minutes. This step enhances the flavor of the stew. Remove the beef and set it aside.

2. Sauté the Aromatics:

1. In the same pot, add the chopped onion and garlic. Sauté until the onion becomes soft and translucent, about 5 minutes.
2. Add the grated tomato and cook for another 3-4 minutes, stirring occasionally.

3. Add Spices and Beef:

1. Stir in the cumin, coriander, paprika, turmeric, cinnamon, ginger, and saffron (if using). Let the spices toast in the pot for about 1 minute to release their aroma.
2. Return the browned beef to the pot and stir to coat it with the spice mixture.

4. Simmer the Stew:

1. Add the broth (or water) to the pot and bring it to a boil. Reduce the heat to low, cover, and let the beef simmer for 45 minutes.
2. Stir occasionally and check if more liquid is needed. Add a little water if necessary.

5. Add Vegetables:

1. After 45 minutes, add the turnips and carrots to the pot. Stir gently to combine.
2. Cover and continue cooking for another 30-40 minutes, or until the beef is tender and the vegetables are soft but not mushy.

6. Final Touch:

1. Taste the stew and adjust the seasoning with salt and pepper if needed.
2. Sprinkle with fresh parsley or cilantro before serving.

Serving Suggestions

• Serve the stew with crusty Moroccan bread, couscous, or rice to soak up the flavorful broth.
• Pair with a light side salad for a complete meal.

Tips and Variations

• Meat Options: You can substitute the beef with lamb for a different flavor profile.
• Vegetables: Feel free to add other vegetables like potatoes, parsnips, or zucchini for extra variety.
• Spices: Adjust the spice levels to suit your taste. Add a pinch of cayenne for heat if desired.
• Make Ahead: The stew tastes even better the next day as the flavors continue to develop.