This is one of my favorite stews. It is perfect for the really cold months and for large gatherings when you have a lot of people to feed. In isn’t your everyday beef stew. For one, it has equal parts lamb in it and then it also has a middle eastern flair…a little dried fruit, a little ginger…it’s a good thing. I recently made it for our Christmas party and it was a huge hit.

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You’ll need a big pot. I needed a really big one because I had a lot of people to feed but this recipe is scalable.

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You’ll want to set yourself up with a rack and two bowls, one with flour and one with your meat cubes.

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Get your pot very hot with vegetable or grape seed oil. (Olive oil has a low smoking point and will burn too easily). You could also use butter.

Toss your meat in the bowl of flour, shake it off…

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…and place it in the hot pot to brown. You can flour the meat in large batches to make it go more quickly.

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Let your cubes get brown on all sides. But we’re not trying to cook them through here, just give them a crust and a seal to lock in the juices. You don’t want to crowd the pot because that will steam them and they won’t get the brown color we’re going for.

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Like so! Put the browned cubes on a rack and then add another batch.

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Once you have all of the meat browned on a rack, place it back in the pot.

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Sprinkle with your salt and spices…

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Spices like cinnamon and ground ginger…mmm


Then add any vegetables you desire. I took these turnips from the garden which were especially sweet from the first frost. So I only added a few.

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Then onion…

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Rutabaga. Ooh, purty.

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Carrots. Basically whatever you have would be perfectly fine. Just remember the theme is “sweet and spicy.”

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Once you’ve added all of those to the pot, you next add dried apricots…

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And prunes!

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Then barely cover with beef stock and let ‘er stew for several hours partially covered. You’ll want to bring the liquid up to a boil and then lower the heat so the liquid is gently percolating.

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It is a delightful stew. Sweet and spicy all at once. And the lamb has a higher fat content than the beef which keeps all the meat moist.

“Moroccan Lamb and Beef Stew”

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

“Moroccan Lamb and Beef Stew”


  • 2 pounds lamb shoulder, cut into cubes
  • 2 pounds beef chuck, cut into cubes
  • 3/4 cup flour
  • 2 tablespoons vegetable or grape seed oil or butter
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon freshly ground black pepper
  • 2 medium onions, diced
  • 4 carrots, peeled and diced
  • 2 medium turnips, peeled and diced
  • 3 cloves garlic, rougly chopped
  • 2/3 cup dried apricots
  • 2/3 cup prunes, pitted
  • 3 to 4 cups beef broth


  1. Trim any excess fat from the meat. Heat a large pot with oil and flour the cubes in a bowl. Shake them well and place them in the pot, being sure not to crowd. Once seared, remove to a plate or rack.
  2. Put all of the browned meat back in the pan and sprinkle with salt, cinnamon, ginger and pepper. Then add the vegetables, garlic and dried fruit.
  3. Pour in enough stock to barely cover the meat and bring it to a boil. Lower the heat so the bubbles percolate. Cover and simmer gently for 2 hours until tender. Skim off any excess fat from the surface with a spoon.
  4. Serve with couscous (Israeli couscous is my favorite). This is also good made ahead of time and allowed to sit so the flavors develop.

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