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Moroccan Inspired Beef Stew

Yields1 ServingPrep Time15 minsCook Time40 minsTotal Time55 mins

Sweet Potatoes, carrots, collards, grass fed beef work perfectly with cumin, coriander and turmeric. It was inspired by Elisabeth Rozin's description of Moroccan flavor profiles.

 3 lbs Grass Fed Chuck Roast - Cut Into Bite Sized Cubes
 2 Cloves of Garlic - Minced
 1 Onion - Peeled and Rough Chopped
 1 Bunch of Collards - Stems removed and Rough Chopped
 2 Carrots - Peeled and Sliced Into Coins
 1 2" Piece of Ginger - Skin Removed and Minced
 ½ cup Full Fat Coconut Milk
 45 Shakes of Fish Sauce (About a TBSP)
 1 Jalapeno - Stem and Seeds Removed and Chopped or 2 Thai Chiles - Same Treatment
 4 cups Beef Broth - Extra Points for Homemade Bone Broth
 1 tsp Turmeric
 1 tsp Cumin Seeds
 1 tsp Whole Coriander Seeds
 1 tsp Cracked Pepper
 1 tsp Kosher Salt

I used an 8 Qt. Instant Pot but a 6 Qt. will work, just pay attention to the fill line.

Salt and Pepper the Roast and let it hang out on a plate while you prep the veggies.

Prep all of your veggies and then cut the roast into bite-sized pieces but before you put any of the items in the Instant Pot select the saute function and add the cumin, turmeric, and coriander seeds and toast them for a few seconds until they're fragrant. Hit cancel and add the fish sauce. Then add the rest of the ingredients to the Instant Pot.

You're going to seal the lid, close the vent and set it to Pressure Cooker and set the time for 25 minutes.

The Instant Pot will take a few minutes to pressure up and then the 25 minutes will start to count down. When the time is up carefully vent pressure and then remove the lid.

I didn't garnish it with anything, i was too busy devouring it to think about garnish, but cilantro and a little lime juice would be a nice touch.