Moroccan Beef Stew
This Moroccan Beef Stew provides 26g protein and 653 calories per serving, offering substantial calories with moderate protein density for strength days. Batch-preps 6 servings in quick prep time on the stovetop, giving you flexible portions to pair with sides. Works for anyone structuring carb-cycling meals around training volume.
Ingredients
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Beef Stew Meat(680g)
- •Yellow Onion
- •Ginger, Fresh Root
- •Garlic(8g)
- •Allspice, Ground(8g)
- •Cinnamon, Ground(8g)
- •Wine, Red, Table(240g)
- •Tomato Paste(85g)
- •Honey(15g)
- •Red pepper flakes(1g)
- •1/2 tsp salt ($0.02)
- •3 cups water ($0.00)
- •Apricots, Dried
- •Raisins, Seedless(60g)
- •Rice, Jasmine, White, Dry(360g)
Instructions
- 1Heat the olive oil in a large pot over medium high heat. When the oil is very hot (but not smoking), add the beef. Cook the beef until it is well browned and all of the juices have cooked off (about 15 minutes).
- 2While the beef is cooking, dice the onion. Peel the ginger with a vegetable peeler or scrape the skin off with a spoon and then grate about 2 inches on a cheese grater. Add the onion, ginger, and minced garlic to the pot with the beef and cook until tender (about 5 minutes).
- 3Add the allspice and cinnamon to the pot. Stir and cook for about one minute. Add the red wine to deglaze the bottom of the pot. If you’re not using wine, the water in the next step will do the same.
- 4Add the water, the tomato paste, honey, crushed red pepper, and salt. Give everything a good stir to dissolve the tomato paste. Let it come up to a boil then reduce the heat to low, place a lid on top, and let it simmer for one hour.
- 5While the stew is simmering, cook the jasmine rice. Add the dry rice and 3 cups of water to a medium pot. Bring it up to a boil with a lid in place. As soon as it reaches a rolling boil, reduce the heat to the lowest setting and let simmer for 20 minutes. After 20 minutes, turn the heat off and let the pot sit, undisturbed, until you are ready to serve.
- 6When the stew has simmered for about an hour, roughly chop the apricots and add them to the stew along with the raisins. Let the stew simmer for another 15-20 minutes without a lid to allow it to thicken. You may need to increase the heat just slightly to keep it simmering without the lid to hold the heat in.
- 7Fluff the rice with a fork, pile some into a bowl, and then ladle the stew on top. Enjoy!
Nutrition — Per Serving
653
calories
26g
protein
29g
fat
- Carbohydrates
- 65g
- Saturated fat
- 7.4g
- Sodium
- 96 mg
- Dietary fiber
- 3.2g
6 servings per batch · ~249g each
Macro data sourced from USDA FoodData Central
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How much protein does Moroccan Beef Stew have per serving?
Each serving provides 26g of protein and 653 calories, with 29g fat and 65g carbs. The macro spread makes this a balanced dinner that combines protein with substantial carbohydrate content.
How long does Moroccan Beef Stew take to prep?
Quick prep on the stovetop produces 6 servings, so you're creating multiple ready-to-eat dinners from one cooking cycle. This batch size works well for meal prepping half a week at once.
Is Moroccan Beef Stew good for muscle gain?
At 26g protein and 653 calories per serving, this stew is carbohydrate-forward, making it ideal for muscle gain phases where you need elevated calorie intake alongside protein. The 65g carbs support energy for training and muscle recovery.
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