Some recipes find the sweet spot and this Moroccan Beef Mince Stew is one of those recipes
Smoked paprika, cumin and oregano make a wonderful and simple spice combination, powerful enough to give instant intense flavour to this Moroccan Beef Mince Stew soup base.
What is the secret to a good beef stew?
When making an instant stew such as this one, using spices and good quality stock will do the majority of flavour building in a short time. The meat should also be seasoned well and the final garnish of herbs plays an important role in tying all the flavours together.
Unusual beef mince stew recipe
Adding chicken stock instead of beef gives a softer all-round flavour base that allows the other ingredients to shine through. Fresh homemade chicken stock gives the best results due to its fatty rich thickness and flavour, but a natural shop-bought version also works well.
Moroccan mince
Nothing adds more flavour to beef than the combination of cumin and smoked paprika. It brings out the earthiness of the meat and the smoky touch gives depth and comfort.
Ground beef stew with rice
Oregano is a wonderful pairing to ground beef and rice. Other dried herbs such as thyme, marjoram or parsley can be added as a substitute.
How to make beef mince tender
By crisping the meat nicely before adding it to the soup base, you get an instant delicious charred meat flavour that adds to the stock base of the stew. As the Moroccan mince slowly cooks in the stock, the meat will soften and create the perfect combination of flavours and texture.
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Moroccan Beef Mince Stew
Ingredients
- 1 red onion chopped fine
- 2 cloves garlic crushed
- 200 g beef mince
- 100 g 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
- 500 ml chicken stock
- 200 g 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, 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.
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