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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 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes


  • 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.


  • Jen
    Posted June 2, 2010 at 4:29 am

    Wow, this look divine!!! I can't wait to try it.

  • Joanne
    Posted June 2, 2010 at 4:29 am

    Oh YUM. I have to try this!

  • Jen B.
    Posted June 2, 2010 at 4:30 am

    I love that this is a little more interesting than your average stew. I'm going to try it out on my family!

  • Frances
    Posted June 2, 2010 at 4:30 am

    It was delicious!

  • Julia
    Posted June 2, 2010 at 4:30 am

    This looks delicious and I know it was! I love lamb and prunes…

  • Chip
    Posted June 2, 2010 at 6:16 pm

    Talk about perfect timing. Just relocated to upstate NY from coastal Carolina and need something to keep me warm, this should do the trick nicely.

  • Rachel
    Posted December 20, 2010 at 8:48 pm

    Oh my gosh, this week I have been putting off work (I know, procrastination is bad, right?) with watching lots of Anthony Bourdain and have been seriously craving lamb. The guy eats a lot of lamb. And I just arrived back in Rochester NY where is is snowy and cold. Really cold. I want stew, I want lots of slowly cooked meat to warm my belly and my soul. Anyways, my prayers have been answered. Thanx 🙂

  • selfmanic
    Posted December 30, 2010 at 8:54 am

    Planning to try this, looks great.

  • Justine
    Posted August 11, 2013 at 10:50 pm

    Wonderful, Georgia. But, could you check to see why half the pictures don’t appear? [I need all the help I can get. :)]

    • Justine
      Posted August 11, 2013 at 10:53 pm

      So, so sorry (and ignorant)! The pictures must have taken awhile to load on my old PC. Sorry.

  • Ernie Hahn
    Posted March 12, 2014 at 11:54 am

    Love the recipe. I substituted venison for the beef and added in 2/3 cup of raisins toward the end of the cooking time and garnished the plated dish with sliced almonds.

  • Stephen
    Posted January 21, 2016 at 3:28 pm


  • Mary M. Martinez
    Posted March 26, 2016 at 12:38 am

    I haven’t made beef stew in so long and this just makes me want to dive into that bowl! This looks beyond delicious!

  • Denise debane
    Posted April 30, 2020 at 3:28 am

    There is no such thing as Israeli couscous or hummus or or – it is all cultural misappropriation – (Jewish SAFArdi cuisine is just that not israeli)

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