Table of Contents
- Moroccan Beef Mince Stew with Rice and Spices (Easy Everyday Recipe)
- What Makes a Good Beef Stew?
- An Unusual Beef Mince Stew Recipe
- Moroccan Spices for Minced Beef
- Ground Beef Stew with Rice and Herbs
- How to Make Beef Mince Tender
- Recipe: Moroccan Beef Mince Stew
Moroccan Beef Mince Stew with Rice and Spices (Easy Everyday Recipe)
Some recipes find the sweet spot—and this Moroccan Beef Mince Stew is one of them. Spiced with cumin, smoked paprika, and oregano, it’s a comforting one-pot meal with bold, earthy flavours and a nourishing rice base.
What Makes a Good Beef Stew?
When making a quick stew like this, spices and good-quality stock do most of the heavy lifting. Season the meat generously, crisp it well, and don’t skip the final garnish of herbs—they tie all the flavours together.
An Unusual Beef Mince Stew Recipe
Instead of beef stock, this recipe uses chicken stock, which creates a softer base and lets the warming spices shine. Homemade chicken stock brings richness and depth, but a natural shop-bought one works too.
Moroccan Spices for Minced Beef
Nothing enhances minced beef quite like cumin and smoked paprika. This spice combo brings out the meat’s natural savouriness while adding smoky depth and a comforting warmth.
Ground Beef Stew with Rice and Herbs
Rice turns this stew into a full meal. Oregano pairs beautifully with beef, but you can also try thyme, marjoram or parsley for variety. These dried herbs blend well with the spice base and balance the dish.
How to Make Beef Mince Tender
Crisping the mince before adding it to the stew is key. That seared, caramelised flavour adds richness to the stock. As it simmers, the beef softens beautifully while the flavours meld into a hearty, spoonable stew.
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Recipe: Moroccan Beef Mince Stew
Moroccan Beef Mince Stew
Ingredients
- 1 red onion chopped fine
- 2 cloves garlic crushed
- 200g beef mince
- 100g long grain rice
- 1 red chilli chopped fine or 1 tsp dried chilli flakes
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 500ml chicken stock
- 200g tinned tomatoes
- Squeeze lemon juice
- Yoghurt chopped mint or parsley for garnish
- Drizzle of good olive oil
Instructions
- Cook rice according to packet instructions. Drain and set aside.
- Fry onions in olive oil until soft. Add garlic, cumin, smoked paprika, chilli, oregano and another splash of oil and saute for a couple more minutes or until spices are fragrant.
- Heat a frying pan with a little oil and add beef mince along with a good sprinkling of salt. Fry until browned and slightly crispy (frying the mince until crispy causes caramelisation and when added to the soup base will produce a richer flavour).
- Pour in the stock and tinned tomatoes, break tomatoes up with a wooden spoon, bring to the boil then simmer for 10 – 15 minutes or until slightly thickened.
- Remove from the heat and squeeze in lemon juice. Taste and season with salt and pepper if needed.
- Garnish with yoghurt and chopped mint or parsley. Drizzle with good quality tasting olive oil.
