As a London-based Moroccan chef, I consider myself well-versed in both European and Moroccan cuisines, and as much as I love the more traditional approaches to each, I have a lot of fun blending those approaches. It's exactly what I’ve done in the beef stew recipe here, which is multi-layered and heady without being too heavy. This interpretation of beef stew combines Western stewing techniques with some of my favorite flavors of Moroccan cuisine: tender chunks of beef stewed with fresh collard greens, chickpeas, and fragrant ras el hanout. It's not a dish that's purely Moroccan or European, but a mixture of both.

Why This Moroccan Stew is Not a Tagine

To be clear, this recipe is a stew and not a tagine. Both a tagine and a stew are slow-cooked braises, and there can be a lot of overlap with the terms. For someone less familiar with Moroccan food, they might assume that a recipe for beef seared and simmered with Moroccan spices like ras el hanout should be labeled a tagine. But for Moroccans, this recipe would never be considered a tagine, and not just because it isn’t prepared in the unique cone-shaped pot known as a tagine (it's very common for Moroccans to prepare tagines without using the classic clay tagines at home). This stew wouldn't be considered a tagine because tagines made in Morocco follow rules that aren’t used in this recipe, a few of which I’m listing here: 

• A tagine starts with an onion-and-garlic base that’s sautéed in olive oil and/or butter.
• For meat-based tagines, larger bone-in cuts of meat are used.
• Meat in a tagine is never browned. 
• Ras el hanout is only used for a particular type of tagine called mrouzia (lamb with raisins, almonds, and honey), and would not be paired with beef in a tagine.
• Tomato paste is only used in tomato-based tagines.
• A tagine that contains vegetables, like collard greens used here, would typically be cooked the m'qualli way (with ground turmeric and ground ginger) and never with ras el hanout.

Of course, "rules" are made to be broken, and one might argue that some recipes that defy one or more of the above could still be considered a tagine. In the case of this recipe, though, I'm breaking so many rules and adopting so many others from Western cooking that I wouldn't call this recipe a tagine, and I'm pretty sure most others who are knowledgeable about Moroccan cuisine would agree.

Steps for a Flavorful Moroccan-Style Beef Stew

So why break from Moroccan tagine traditions, and apply Moroccan flavors to a stew? It’s simply because I love this combination of flavors. To me, this recipe is a classic stew to which I’ve added ras el hanout for an aromatic Moroccan flair, and its success comes down to a few flavor-building and texture-enhancing techniques:

• Brown the meat: In a Moroccan tagine, the meat would not be browned, but for my stew I brown the beef chunks on all sides over high heat to form a caramelized crust before braising. The reason why tagines don’t brown the meat likely stems from functionality: Tagines are traditionally clay pots set over lower heat to ensure the pot isn’t damaged. The tool itself limited browning and made it a less important element of that style of cooking.
  
  There’s also the fact that you get more tenderness when you don't brown (because browning dehydrates the surface of the meat), and there's so much flavor-building happening elsewhere in most moroccan tagines (spices, preserved lemon, etc.) that the deep roasted flavors of the Maillard reaction could be deprioritized over tenderness and a more clean, clear flavor profile. But in this stew, I love how the broth is enriched with a deep, savory flavor from browning the meat, and how that flavor pairs with the fragrant spices of ras el hanout.
  
  
• Create a flavorful aromatic base: This stew’s aromatic base is where the majority of its flavor comes from. The ras el hanout spice blend, tomato paste, and garlic are added to sautéed onions to briefly infuse into the rendered beef fat. Blooming the spices in fat before adding the liquid allows the full complexity of the ras el hanout to come through, spreading its fat-soluble floral, earthy, and warming flavor molecules throughout. I also add just a teaspoon of honey to balance the intense flavor from the beef and spices, and simmer a cilantro bundle with the stew to enhance its Moroccan flavor profile. 
  
  
• Simmer slowly: This is a key cooking step for any meat stew. A slow, gentle simmer ensures that the beef chuck’s tough connective tissue has a chance to break down and soften until fork-tender. I chose to simmer on the stovetop, avoiding the need to lift a big, heavy pot of hot liquid in and out of the oven (though you could braise it in a moderately-low oven, if desired). Just make sure to periodically check on the pot, and adjust the burner setting to maintain a simmer, while avoiding scorching the bottom.
  
  
• Add bright flavor and heartiness with fresh vegetables and beans: The final additions liven up the stew and make it more filling: fresh collard greens and canned chickpeas. They’re added after the meat has simmered for hours, and cooked just long enough to wilt and tenderize the greens while retaining some freshness. I love how these final vegetable additions balance the richness of the stew while keeping it hearty.

Ras el Hanout: The Key to This Stew's Flavor

At the heart of this deeply aromatic stew is ras el hanout, a signature Moroccan spice blend. The name ras el hanout translates to "head of the shop" in Arabic and refers to the best spices a spice merchant has to offer. Although there is no single recipe for ras el hanout—as each spice vendor has their own variation—it typically includes a mix of ground cinnamon, coriander, cumin, ginger, and sometimes even rose petals or saffron. This aromatic and complex blend gives this stew welcome depth and warmth.

While once difficult to find outside North Africa, ras el hanout is now more widely available at spice shops and some large-scale grocery stores throughout the US, bringing its special mix of fragrant and earthy notes to home kitchens everywhere, though it's also easy to make your own. 

This stew’s exciting combination of hearty beef, warm spices, and bright fresh vegetables make it a great meal for any time of year, but I especially enjoy it during the shoulder season leading into spring. I recommend serving it for family gatherings and special occasions with bread, couscous or even rice.

Pat beef dry with paper towels and season all over with salt. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon (15 ml) oil over medium-high heat until shimmering. Add half of beef and cook, turning occasionally (wait until beef releases easily from the bottom of the pot with a gentle lift), until well browned on all sides, 8 to 10 minutes; transfer to a large plate. Repeat with 1 tablespoon (15 ml) oil and remaining beef.

In now-empty Dutch oven or pot, reduce heat to medium and add remaining 2 tablespoons (30 ml) oil. Add onion and cook, stirring occasionally, until softened and just beginning to brown, 3 to 5 minutes. Add garlic, tomato paste, and ras el hanout and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return seared meat to pot and add stock or broth, 1 teaspoon salt, and honey and stir to combine.

Add cilantro bundle, increase heat to medium-high and bring to a boil, then cover pot, reduce heat to low, and simmer, adjusting heat as needed to maintain a gentle simmer, until beef is fork-tender, 2 to 2 3/4 hours; stir every 30 minutes or so to prevent sauce from sticking to bottom of pot.

Stir in collard greens and chickpeas. There should be enough liquid to partially cover the ingredients; if necessary, add a little more stock or water. Cover pot and simmer until collard greens are tender, 15 to 20 minutes.

Off heat, discard cilantro bundle and season to taste with salt, if needed. Using a ladle or wide spoon, skim any excess fat from top of stew. Sprinkle individual portions with chopped cilantro, if desired, and serve with bread or cooked couscous or rice.

Special Equipment

Large Dutch oven or heavy-bottomed pot

Notes

Ras el hanout, a Moroccan spice blend, can be made from scratch or purchased from most grocery stores with a good spice section (even major mass-market spice companies like McCormick make it).

Make-Ahead and Storage

The stew can be cooled down and refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.

Harcha is a traditional Moroccan bread made from semolina, a type of durum wheat flour with a distinct golden color and faintly sweet and nutty taste that creates the bread’s signature flavor. The name harcha is derived from the Arabic word for "rough" or "gritty," which refers to the coarse texture of the semolina flour, but the final bread is anything but rough: Each flatbread is pillowy and buttery soft.

Similar to other breads like Johnny cakes from the Caribbean or English muffins, harcha are shaped into individually portioned flat discs and cooked on a dry griddle or skillet until golden on both sides. And although they look a bit like English muffins, they’re closer to a biscuit or cornbread with their crumbly, tender texture and rich flavor.

Recipes for harcha vary from family to family in Morocco, but this simple, rustic bread is consistently served as a popular breakfast or snack, often paired with a dollop of honey, butter, or jam, and typically alongside a glass of mint tea. Although it’s often seen as a sweet treat, I think its faintly nutty and sweet flavor pairs well with savory accompaniments like cheeses, charcuterie, or even smeared with olive tapenade. So feel free to take liberties with how you serve them.

My favorite part about harcha is how easy they are to make. Unlike other Moroccan breads, such as khobz (a round, yeasted bread) or batbout (a Moroccan bread, similar to pita), harcha is made without yeast, and doesn’t require time to proof before shaping. The dough comes together very quickly in just one bowl and can be shaped and cooked after a short 15-minute rest, making it a perfect option for busy mornings or unexpected guests. 

I recommend using semolina flour labeled “course” on the packaging—I have had the best luck using King Arthur brand when I make them at home. The dough is prepared by first whisking the dry ingredients together (flour, sugar, baking powder, and salt) then using your hands to knead in the melted butter, followed by the milk. Don’t be tempted to reach for a spatula or fork when mixing, your hands are the best tool to ensure the semolina is evenly coated with the butter and milk, and it’s the butter-coated semolina that creates the bread’s tender, crumbly interior.

The dough at this stage should be very soft, but not sticky. If it is still sticky or wet, dust a tablespoon or two more of flour over top and knead until absorbed. Letting the dough rest briefly allows it to hydrate further, so it will be easier to shape into individual discs. When shaping the discs and cooking the harcha, I have three tips:

• Cracked edges are normal: When you flatten the dough into a circle, the edges may develop small cracks; this is completely normal and won’t affect the final texture.
• Use your palms for shaping: When flattening the dough by hand, rely more on your palms than your fingers. This helps create a smooth, even surface.
• Flip at the right time: Wait until the bottom of the harcha is golden brown and firm before flipping. Flipping too early can cause the dough to break apart.

As they cook in a skillet (or on a griddle), the breads develop a beautifully crispy exterior while staying soft and melt-in-your-mouth on the inside.

Harcha are not only delicious and easy to make, they also freeze and reheat well. After cooking, simply let them cool completely before wrapping tightly in plastic wrap and storing it in an airtight container or freezer bag. When you’re ready to eat one, just reheat it in a pan on the stovetop or in the toaster oven for a quick and easy breakfast or snack.

In a large mixing bowl, whisk to fully combine semolina flour, sugar, baking powder, and salt. Add melted butter and mix with your fingers until mixture has a sandy, crumbly texture.

Add milk and mix with your hands until dough comes together and forms a ball. It should be soft but not sticky. If dough is too wet, sprinkle 1 tablespoon semolina over top and knead in until absorbed. Repeat if needed until proper texture is achieved. Let it rest for 15 minutes to allow semolina to absorb the liquid.

Lightly dust a work surface with semolina and transfer dough to it. Using the palm of your hands, flatten dough into a 1/2-inch-thick circle, about 8 inches in diameter. Sprinkle dough’s surface with more semolina, then use a 3-inch round cookie cutter or glass to cut out discs. Gather dough scraps and reshape into 1/2-inch-thick round and cut out more discs; you should have 8 discs total. (Alternatively, divide the dough into eight equal portions and shape them into individual 1/2-inch-thick discs by hand.)

Heat a 12-inch cast-iron or stainless-steel skillet over medium-low heat for 3 minutes. Place 4 dough rounds in dry skillet and cook, pressing down occasionally with a spatula to prevent doming, until golden brown on first side, 5 to 7 minutes.

Flip flatbreads and continue to cook, adjusting heat as needed to prevent burning, until golden brown on second side, 3 to 5 minutes. Transfer cooked flatbreads to a parchment paper–lined baking sheet. Wipe skillet clean, then repeat with remaining 4 semolina breads. Serve immediately with your choice of spreads.

Special Equipment

12-inch cast-iron or stainless-steel skillet 

Make-Ahead and Storage

Leftover harcha can be stored in an airtight container at room temperature for up to 3 days. To freeze, individually wrap the cooked harcha in plastic, then transfer to an airtight container or freezer bag and freeze for up to 2 months. Reheat frozen harcha in a dry skillet over medium heat, flipping occasionally until warmed through or heat in a toaster oven.