Moroccan Beef Stew with Olives & Raisins

Recipe by makes 6 1-cup servings

Serves: 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
  • 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