Moroccan Beef Stew

This Moroccan-inspired beef stew hits the sweet-savory notes that make North African cooking so addictive. Beef chuck gets dredged in seasoned flour and browned hard, then braised slowly with cumin, ginger, coriander, and cayenne until fork-tender.

The pineapple chunks are the unexpected move here. Added toward the end with fresh tomato wedges, they bring a bright acidity and tropical sweetness that cuts through the rich, heavily spiced gravy. Moroccan tagines often use dried fruit for this purpose, and pineapple fills that same role with a juicier, tangier punch.

Browning the flour-coated beef first serves two purposes: it builds a dark, caramelized crust on the meat and thickens the stew liquid as it simmers. The gravy practically makes itself during that hour of slow cooking.

Kitchen Tips

• Cut the chuck into generous chunks, at least 1 ½ inches. Smaller pieces overcook during the long simmer and fall apart into shreds.
• Brown the beef in batches without crowding the pan. Overcrowding drops the temperature and the meat steams instead of searing.
• Add the carrots 30 minutes before the end, not at the start. They cook quickly and turn to mush if they go the full hour.
• The tomatoes and pineapple only need to heat through. Adding them too early breaks down their texture and you lose the fresh contrast.

Variations

• Use dried apricots instead of pineapple for a more traditional Moroccan flavor profile.
• Stir in a spoonful of harissa paste for deeper, smokier heat.
• Serve over couscous with a sprinkle of fresh mint and toasted almonds for a full Moroccan presentation.