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 Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins


  • 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


  • 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.
  • 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.
  • 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.
  • Serve with couscous (Israeli couscous is my favorite). This is also good made ahead of time and allowed to sit so the flavors develop.