Ras el Hanout Beef Stew

Dine around the world without ever leaving your home!  That’s what cooking and experimenting and a spirit of adventure lets you do in the kitchen.  I’ve done several recipes with Ras el hanout thanks to my precious and treasured friend, Nanou, who’s from Algeria introduced me to it.  When I stumbled upon some marked down beef, not expensive cuts I decided to transform them into a luxurious chic meal.  I also got adventurous with my plating of the ‘Ras el Hanout Beef Stew’, and I decided upon papparedelle pasta.  However, risotto was a close second!  Finally, I used the cherry tomatoes I’d already cooked in the stew.  Here’s that recipe!  Cherry Tomatoes Basil & Olive Oil.   Now, put some pizaaazzzz and panache in your cooking and go global!!

Ras el hanout or Rass el hanout (Arabicراس الحانوت) is a blend of spices from Morocco but also used in other countries in North Africa. The name is Arabic for “head of the shop” and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or stirred into rice.

There is no definitive combination of spices that makes up ras el hanout. Each shop, company, or person may have their own blend.

Ras el Hanout Beef Stew

Serves:  About 4-6

Preheat Oven to 325

What you need:

4 tbl butter

3 tbl canola oil

1 tsp sea salt

1 tsp coarse ground pepper

1 tsp red chili pepper flakes

1 tbl Ras el Hanut

½ cup flour

2 lbs cubed beef (chuck roast)

4 garlic cloves sliced in half

3 bay leaves

1 cup red wine

¾ cup water

2 cans diced tomatoes

1 green bell pepper cut into chunks

Ras el Hanout Beef Stew

Ras el Hanout Beef Stew

What you do:

In a large heavy pot over medium heat melt butter and oil.  In a medium bowl, combine salt, pepper, chili pepper flakes, ras el hanut, and flour, blend then add the beef cubes and toss and coat with your hands.  Add beef and brown on all sides (toss and turn).  Add the garlic chunks, bay leaves and continue cooking about 3 minutes.

Slowly add in wine and deglaze pot as you do, then add the water and tomatoes and blend.   Cover tightly and put in a preheated 325 degree oven for approximately 2 hours.  Remove and add green bell peppers.  Cover and let ‘rest’ about 15 minutes then it’s ready to serve!

Ras el Hanout Beef Stew

Ras el Hanout Beef Stew

Ras el Hanout Beef Stew

©Alice D’Antoni Phillips   Ally’s Kitchen