Round Steak Recipe

Moroccan Stew

Sweet potatoes and chick peas stand in for the more typical carrots and potatoes found in a basic old-fashioned beef stew.

Golden raisins and burnt-orange apricots give color and texture to this deliciously easy stew recipe making each bite a delight.

Both spices and fruit work together to tenderize round steak, a notoriously tough cut of meat. But lean, and high in protein and iron, round steak is perfect for stews. And it’s inexpensive—which makes this spicy beef stew a budget recipe too.

For this Moroccan stew recipe you will need:

1 tablespoon vegetable oil

1 pound beef bottom round steak, cubed (1 inch)

1 medium onion, chopped finely

4 cloves garlic, minced

1/2 teaspoon EACH ground: ginger, cinnamon, nutmeg, turmeric

Salt and freshly ground black pepper to your taste

1/2 cup dried apricots, chopped

1/4 cup golden seedless raisins

2 sweet potatoes, cut into 1/2 inch dice

3 cups beef or chicken broth

1 can (15-ounce) chickpeas, drained

Garnishes: Thin strips orange zest, handful of parsley


In large non-stick saucepan or pot over medium-high heat, heat oil. Transfer meat to plate as it browns.

Working in batches, add beef and brown on all sides, 3 to 4 minutes per batch.

Add onion to saucepan. Cook until softened, 5 minutes, adding a spoonful of water, if needed, to prevent sticking.

Add garlic, ginger, cinnamon, nutmeg, turmeric, salt and pepper. Cook 1 minute.

Add apricots, raisins, potatoes, reserved beef, and chicken broth.

Cover and simmer spicy beef stew until meat is very tender, 1 1/2 hours.

Stir in chickpeas. Heat through.

Garnish spicy stew with orange zest.

This Moroccan stew recipe serves 6

Hope you enjoy this round steak recipe. Find more beef recipes...