Grammy's Kitchen · Beef Stew · Moroccan-Inspired Beef Stew With Ras el Hano
One of 148 beef stew recipes we measured
from www.seriouseats.com
4 cooks on www.seriouseats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.
| this recipe | typical | |
|---|---|---|
| liquid | 31% | 71% |
| fat | 3% | 3% |
| aromatics | 30% | 23% |
| sweetener | 0% | 0% |
| salt | 0% | 0% |
| thickener | 0% | 1% |
| vegetables and beans | 0% | 91% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.5 | 0.5 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1134 g | 2 1/2 pounds (1.13 kg) boneless beef chuck or other stewing beef, trimmed of excess fat and cut into 1- to 1 1/2–inch chunks |
| Kosher salt | |
| 54 g | 1/4 cup (60 ml) extra-virgin olive oil, divided |
| 454 g | 2 medium yellow onions (1 pound; 454 g), diced |
| 9 g | 3 medium cloves garlic, minced |
| 16 g | 1 tablespoon (15 ml) tomato paste |
| 2 teaspoons homemade or store-bought ras el hanout (see notes) | |
| 480 g | 2 cups (480 ml) homemade beef stock or chicken stock, or store-bought low-sodium chicken broth, |
| 7 g | 1 teaspoon (5 ml) honey |
| 1 g | 1 small bunch cilantro, tied with kitchen string into a bundle, plus chopped cilantro for serving (optional) |
| 170 g | 6 ounces (170 g) collard greens, thick central stems removed, leaves cut crosswise into 1-inch-wide strips (about 3 cups prepped leaves) |
| 439 g | 1 (15.5-ounce) can chickpeas, drained and rinsed |
| Bread, cooked couscous, or rice, for serving |
Method: 5 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Easy and delicious one dish dinner. I doubled the ras el hanout, substituted spinach for collard greens (added them at the very end), and served with couscous. A crowd pleaser!” — a cook, 5★