Beef Chourba Stew
A comforting and aromatic North African-inspired beef stew packed with tender meat, chickpeas, and vibrant spices.
Ingredients
- •1 lb (450g) beef chuck, cut into 1-inch cubes
- •2 tablespoons olive oil
- •1 large onion, finely diced
- •2 cloves garlic, minced
- •1 can (15 oz/425g) chickpeas, drained and rinsed
- •2 tablespoons tomato paste
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon cayenne pepper
- •3 cups (700ml) beef stock
- •1/2 cup fresh cilantro, chopped
- •Salt and black pepper to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- 2
Add the beef cubes and sear until browned on all sides, then remove the beef from the pot and set aside.
- 3
In the same pot, add the onion and cook until translucent, about 5 minutes.
- 4
Stir in the garlic, tomato paste, cumin, coriander, cinnamon, and cayenne, cooking for 1 minute until fragrant.
- 5
Return the beef to the pot and pour in the beef stock, scraping up any browned bits from the bottom.
- 6
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- 7
Stir in the chickpeas and continue to simmer for another 10 minutes until the beef is tender.
- 8
Season with salt and pepper to taste, and stir in the fresh cilantro before serving.
💡 Chef tips
- For a deeper flavor, sear the beef in small batches to ensure a good crust without steaming the meat.
- This stew tastes even better the next day as the spices have more time to meld; store in an airtight container in the fridge for up to 3 days.
- If you prefer a thicker consistency, mash a few of the chickpeas against the side of the pot during the final minutes of cooking.
✅ How it should turn out
The finished stew should be rich and dark red with tender, melt-in-your-mouth beef, smelling deeply of warm spices and fresh herbs.