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Cumin-Garlic Beef Stew
The Moroccan dish called tangia is named for the urn-like clay vessel in which it traditionally is cooked. It’s a meat-centric dish typically seasoned with saffron and cumin but not herbs, and it gave us the idea for this recipe. Dried apricots absorb the beef’s juices during braising, creating a velvety, sweet-savory sauce that coats the meat. Serve with steamed couscous, hunks of crusty bread or warmed flatbread.
6
Servings
3½ hours
30 minutes active
Ingredients
-
4-5
pounds boneless beef chuck roast, trimmed and cut into 1½-inch chunks
-
⅔
cup dried apricots, sliced
Reviews
December 29, 2023
Delicious but is it really a stew?
The flavor and minimal prep time make this an excellent dish. Added some chick peas and they fit in well. Taking off a star as 1/2 cup water for 4-5lb of beef leaves this dry and more like a roasted pilaf meat, is this a typo? Add more water if you want a sauce/stew.
July 17, 2026
Something seems off
Even with the knowledge the this is more of a braise, this recipe really doesn't make sense in regards to the water. In an uncovered dutch oven at the specified temperature, half a cup of liquid evaporates far too quickly, I had to add more to keep it from getting burned. Ended up entirely dry, no standing liquid whatsoever. This doesn't match the photo attached to the recipe, nor the text. Flavor is good.
Would have been helpful to have the apricots and apricots listed by weight, as neither is sold by volume.
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This is a winner. The dried apricots, which disintegrated into the saucy bits, really impart a sweetness that rounds out the flavor of the beef. Not to mention this recipe requires minimal hands-on time.