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Moroccan Beef Stew with Olives & Raisins

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Ras el hanout is a Moroccan spice blend of cardamom, clove, cumin, coriander, turmeric and more, and it’s what makes this stew special. (Most large grocers carry it in the spice aisle.) A roasty black lager — also called schwarzbier — delivers the spice deep into the meat. Serve the stew piping hot over couscous, rice or quinoa.

Makes: 6

  • 2 pounds beef stew meat
  • 2 tablespoons ras el hanout
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 12-ounce bottle black lager
  • 1 15-ounce can diced fire-roasted tomatoes
  • 1 cup pitted, halved green olives
  • 12 cup golden raisins


1. Toss the beef with the ras el hanout and salt. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add 1/2 the beef; cook until just brown, 4 to 5 minutes; remove from the pan and set aside. Repeat with the remaining oil and beef, adjusting heat as necessary to avoid burning.
2. Transfer the beef to a slow cooker. Add the onion to the pan and cook until golden brown, about 5 minutes. Add the garlic and cook 30 seconds. Add the beer; bring to a boil and let cook until slightly reduced, about 5 minutes. Transfer to the slow cooker.
3. Add the tomatoes, olives and raisins to the slow cooker. Cook on low 8 hours or high 4 hours.

PAIR IT WITH: a witbier’s coriander spice echoes the ras el hanout; its ethereal body washes it down


Choose a Schwarzbier (Black Beer) for this recipe

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