Pork stew with beets, carrots and orange: stew recipe with Moroccan flavors

This delicious pork stew with beets, carrots and oranges is a tribute to Moroccan tajines, knowing that your cuisine would never use pork. But, why not get inspired by its rich gastronomy also using other types of meat? Those who have no restrictions on their diet of any kind can thus play with the ingredients to introduce more variety.

Of course, this recipe can also be prepared with beef, lamb or chicken, and it would certainly be great also in a vegetarian version with firm tofu or, simply, good chickpeas. It is a delicious and fragrant stew, ideal to accompany with couscous.


For 4 people
  • Pork stew (sirloin, for example) 800 g
  • Garlic cloves 3
  • Purple Onion 1
  • Fresh ginger (a piece peeled) 20 g
  • Chili or fresh chili to taste 0.5
  • 2 teaspoons coriander
  • Cinnamon stick 1
  • Raw or precooked beets (not very large) 3
  • Carrot not very big 2
  • Honey 15 ml
  • Orange blossom water (optional) 5 ml
  • Small orange with thin skin 2
  • Fresh parsley
  • Ground black pepper
  • Salt
  • Extra virgin olive oil
  • Sesame seeds for sprinkling (optional)

How to make pork stew with beets, carrots and orange

Difficulty: easy
  • Total time 1 h 30 m
  • Elaboration 10 m
  • Cooking 1 h 20 m

Clean the meat of possible excesses of fat and cut into pieces of a bite, not too small. Crush the coriander seeds in a mortar, to break them up a bit and release their aroma. Cut the onion into a thin julienne, chop the garlic, grate the peeled ginger and chop the chilli without the seeds.

If we use already cooked beets, drain from the canning liquid being careful not to stain. If using natural, wash well with the carrots, peel them lightly and cut off the ends of the stems. Chop into bite-size pieces.

Heat a couple of tablespoons of olive oil in a saucepan and add the onion, garlic and ginger, stirring until they release their aromas. Add the coriander in grain, the chilli and the cinnamon. Season with salt and pepper until the onion begins to turn white.

Add the carrot and the beets and sauté for about 3-5 minutes. * Add the meat, season and brown over high heat for 1-2 minutes **. Cover with water or broth, bring to a boil, lower the heat, cover and cook slowly for 1 hour.

Squeeze the juice of half an orange and peel and chop the rest, or separate into wedges. Add the juice to the stew with honey and orange blossom. Incorporate the cut orange, stir gently and cover. Cook 15-20 minutes more, or until the meat is very tender and has reduced.

If it has too much broth, cook over a slightly stronger fire, uncovered a few more minutes. Serve with roasted sesame seeds and washed and chopped parsley to taste.

With what to accompany the Moroccan pork stew

Without a doubt, this pork stew with beets, carrots and orange goes perfectly with couscous or semolina cooked with a little butter, or simple white rice. With a side salad or a simple cold cream or soup we will have a very complete menu, even better if there is good bread to slice.

Tags:  Vegetables And Legumes Desserts Meats And Birds 

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