Moroccan Beef Stew

I was supposed to be talking about kale today. It’s the first week of January, and I, like everyone else in America, am back on a diet that started off strong with a delicious massaged kale salad with roasted butternut squash.

But then I woke up to 7 inches of snow on my doorstep and a “Feels like -5F” wind chill, and salads were pushed far from my mind. I just complained about the weather a few weeks ago so I’ll spare you the details of my agony, but let’s just say that I’ve spent some quality time in bed this week, canceling plans and skipping the gym to hide under my covers.

If there’s anything good that can come of these frosty temps, it’s stew. Stews are the perfect thing to make when it’s cold out — they’re hearty comfort food and take so long to cook that they double as heating.

My original plan was to make a vegetarian stew that doubled as “first week of January” fare — you know, the wholesome, I’m-on-a-diet-now stuff filled with vegetables and lean protein, etc.? But then I stepped outside and realized that nothing but a big bowl of beef stew could cut through this chill, so I swapped out the chickpeas for cubes of lean beef. It’s perhaps not as diet-friendly as kale salad (few things are), but it’s not all that bad for you. Carrots, potatoes, butternut squash, zucchini and tomatoes simmer with the beef, and the spices–cumin, cinnamon, turmeric and ginger–are all supposed to have health benefits. (Plus they add a Moroccan touch to the recipe, and we all know how obsessed I am with that.)

The end result is a spicy, filling and most importantly, warming, stew that is delicious on Day 1, even better on Day 2, and freezes beautifully. That means the next time it’s cold out, I’ll have Moroccan beef stew and you won’t have to hear about the weather. Again.

Not quite the stew you’re looking for? Try one of these: Beef Stew with Root Vegetables, Butternut Squash Chili with Black Beans (also Beef or Turkey Chili), Chicken Tagine with Chickpeas and Apricots, Chipotle Beef with Cheddar Grits, Green Chili and Pork Posole, Quick Vegetable Stew (it’s diet-friendly!), Stewed Chickpeas with Kale (also diet-friendly), and Stovetop Braised Short Ribs.

Moroccan Beef Stew
Adapted heavily from Fitness
Serves 4-6

– 1-1/2 tablespoons olive oil

– 1 pound lean stew beef, cut into 1-inch cubes

– 1/2 red onion, thickly sliced

– 15-20 baby carrots

– 1 medium Yukon gold potato, cut into 1-inch cubes

– 1 20-ounce package of cubed butternut squash, cut into 1-inch cubes

– 2 garlic cloves, roughly chopped

– 3 quarter-size pieces peeled fresh ginger

– 2 teaspoons harissa paste, plus additional to taste

– 1 teaspoon ground cumin

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground coriander

– 1/4 teaspoon cayenne pepper

– 1/4 teaspoon turmeric powder

– 2 plum tomatoes, cored and chopped

– 1 15-ounce can diced tomatoes

– 1 medium zucchini, quartered and cut into 1/2-inch chunks

– 1/2 cup water

– freshly squeezed juice of 1/2 lemon, plus additional to taste

1) In a large heavy pot or Dutch oven, heat the oil on medium-high heat until shimmering. Season the beef with salt and pepper, then add to the pot. Brown the meat on all sides, 10-12 minutes, then transfer to a plate and set aside.

2) Lower the heat to medium-low, then add the onions. Cook, stirring occasionally, for 5 minutes. Add the carrots and continue to cook for 5 more minutes.

3) Add the potato, butternut squash, garlic and ginger, and cook for 5 minutes. Then stir in the harissa, cumin, cinnamon, coriander, cayenne and turmeric and stir until fragrant, 1 minute.

4) Add the plum and diced tomatoes, as well as the zucchini, and stir well. Pour in the water and bring to a simmer. Cover and simmer gently, stirring occasionally, until the vegetables are tender but not mushy, 40-45 minutes.

5) Stir in the lemon juice. Raise the heat and simmer, uncovered, until the liquid has thickened slightly, 5-7 minutes. Season to taste, then serve, perhaps with a side of couscous, quinoa or even rice.