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Spiced Moroccan Beef Potato Stew with Carrots and Rutabaga
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Wooden Spoon

Ingredients
  

  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 potatoes, peeled and cubed
  • 2 carrots, peeled and sliced
  • 1 rutabaga, peeled and cubed
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the onion and garlic to the pot. Stir and cook for 3 minutes until the onion softens.
  • Stir in the tomato paste, cumin, coriander, cinnamon, paprika, and ginger. Cook for 1 minute to toast the spices.
  • Add the potatoes, carrots, rutabaga, and beef broth. Season with salt and pepper.
  • Bring the mixture to a boil, then lower the heat and cover the pot. Simmer for 35 minutes, stirring occasionally, until the vegetables are tender.
  • Ladle the stew into bowls and top with chopped cilantro before serving.

Notes

If the stew thickens too much while simmering, add a splash of extra broth to loosen it. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a little water added. Skip the cilantro if you prefer a milder finish.
Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon