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) chickpeas, drained and rinsed
- •2 medium carrots, diced
- •1 can (14 oz) crushed tomatoes
- •4 cups beef stock
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon cayenne pepper
- •Salt and black pepper to taste
- •1/4 cup fresh cilantro, chopped
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 carrots, sautéing for 5 minutes until the onion is translucent.
- 4
Stir in the garlic, cumin, coriander, cinnamon, and cayenne, cooking for 1 minute until fragrant.
- 5
Return the beef to the pot and pour in the crushed tomatoes and beef stock.
- 6
Bring the mixture 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 fork-tender.
- 8
Season with salt and pepper to taste, and garnish with fresh cilantro before serving.
💡 Chef tips
- For a deeper flavor, sear the beef in small batches to ensure a good crust rather than steaming it.
- This stew tastes even better the next day as the spices have more time to meld into the beef.
- 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 fragrant with a deep red color, featuring tender, melt-in-your-mouth beef and a savory, spiced tomato broth.