Moroccan Beef Bowl  recipe provided by the Certified Angus Beef® brand.

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Moroccan Beef Bowl

Serves 6 to 8
Cuisine: Moroccan
Category: Soups & Stews, One Pan
Bring global flavors to your table with this Dutch oven beef and vegetable dish inspired by traditional Arabic tagine (aka tajine). Named after an earthenware pot with a conical lid, tagines host loads of flavor and may become a weekly special at your house.
Prep Time
15 mins
Other Time
30 mins
Cook Time
15 mins
Total Time
1 hr
  • 2 pounds Certified Angus Beef ® sirloin tip steaks, cut to 1/2-inch cubes
  • 3 teaspoons salt, divided
  • 1 teaspoon black pepper
  • 2 teaspoons canola oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric (optional) 
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground clove
  • 2 cups beef broth
  • 3 cups (12 ounces) frozen cauliflower florets
  • 3 cups (12 ounces) frozen butternut squash or sweet potato, diced
  • 1 (15 ounce) can garbanzo beans, drained
  • 3 tightly packed cups chopped kale (approx. 5 ounces)
  1. Season beef with 2-teaspoons salt and 1-teaspoon pepper. Heat a medium Dutch oven or heavy pot with a tight-fitting lid over medium-high heat. Add canola oil and sear beef, working in three batches and adding more oil if needed to brown at least two sides of the beef (about 3 minutes per batch). Reserve beef to a clean plate.
  2. Add garlic and onion to pan, reduce heat to medium low. Season with remaining 1-teaspoon salt, sauté 3 minutes while scraping up any browned bits that may have stuck to the pan. Stir in cumin, ginger, cinnamon, turmeric, allspice and clove; sauté 1 more minute.
  3. Return beef to pan, stir in beef broth, turn heat to medium high and bring to simmer. Reduce to medium low, affix lid and simmer 10 minutes.
  4. Spread cauliflower atop stew, replace lid, simmer 5 minutes. Finally, add squash, garbanzo beans and kale; return lid and simmer an additional 5 minutes.
  5. Remove lid and, with a large spoon, stir all ingredients together to coat all vegetables with broth.
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