Ras el hanout is a Moroccan spice blend of cardamom, clove, cumin, coriander, turmeric and more, and itβs what makes this stew special. (Most large grocers carry it in the spice aisle.) A roasty black lager β also called schwarzbier β delivers the spice deep into the meat. Serve the stew piping hot over couscous, rice or quinoa.
- 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
- 1⁄2 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