Main Dish

Moroccan Surfer Stew

Longboard Vineyards

5 Fitch Street
Healdsburg, CA 95448

Surfing the cold waters of the Moroccan coast will chill you to the bone, just as the Pacific Ocean does at the Jenner Rivermouth. Nothing brings you back to life like a bowl of hearty stew and a glass of Longboard "DaKine" Merlot.

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 1 3/4 pounds beef brisket, smoked and shredded
  • 2 cups beef broth
  • 1/2 cup Kalamata olives, halved and pitted
  • 1/2 cup golden raisins
  • 1 can chickpeas, drained and rinsed
  • Salt and freshly ground pepper, to taste
  • Cooked couscous for serving
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon grated lemon zest


In a Dutch oven or other large pot over medium-high heat, warm the olive oil. Add the onion, carrot and garlic and cook, stirring frequently, until the vegetables are tender, about 10 minutes. Add the paprika, cumin and cinnamon and cook, stirring occasionally, until fragrant, about 1 minute. 

Add the brisket, broth, olives, raisins and chickpeas and bring to a boil. Reduce the heat and simmer until the juices thicken, about 20 minutes.  

Adjust the seasoning with salt and pepper. Serve the stew on a bed of couscous, sprinkled with the cilantro and lemon zest.