Rainbow

Introduction
This hearty ground beef and vegetable stew is the kind of comforting, one-pot meal that fills the kitchen with rich, savory aromas and warms you from the inside out. Made with ground beef, a generous mix of colorful bell peppers, carrots, onions, potatoes, and mushrooms, all gently simmered in a thick, tomato-based sauce, it strikes a perfect balance between hearty protein and nutrient-packed vegetables. The dish draws inspiration from classic home-style stews found across Mediterranean and North African kitchens, yet remains simple enough for everyday cooking. In places like Beni Mellal, where evenings can turn cool even in milder seasons, this stew feels especially welcoming—easy to prepare, deeply satisfying, and ideal for feeding a family or stocking the fridge for several days. Using a pressure cooker cuts the time significantly while still delivering that long-simmered depth of flavor, making it practical for busy schedules without sacrificing taste.

Ingredients (serves 4-6)

• 600–700 g ground beef (80/20 fat ratio recommended for best flavor and texture)
• 2 large onions, peeled and cut into thick wedges or petals
• 3–4 mixed bell peppers (red, orange, yellow, and/or green), seeded and chopped into large bite-sized pieces
• 4 medium carrots, peeled and sliced into generous 1–2 cm thick rounds
• 3–4 medium potatoes, peeled and cut into 2–3 cm cubes
• 200–250 g mushrooms (button or cremini), cleaned and quartered or halved depending on size
• 4 garlic cloves, finely minced
• 400 g canned crushed tomatoes or tomato passata
• 2–3 tablespoons tomato paste
• 600–800 ml beef stock, vegetable stock, or water (adjust for preferred thickness)
• 2–3 tablespoons olive oil or vegetable oil
• Seasonings: 2 teaspoons sweet paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground cinnamon (optional but recommended for subtle warmth), salt and freshly ground black pepper to taste, optional pinch of chili flakes or teaspoon of harissa paste
• Optional extras: 1–2 bay leaves, small handful of fresh parsley or cilantro (chopped for finishing), splash of red wine vinegar or lemon juice at the end for brightness

Instructions

1. Set your pressure cooker (or a heavy-bottomed pot) over medium-high heat and add the oil. Once hot, add the ground beef. Break it up with a wooden spoon and cook, stirring occasionally, until fully browned and no pink remains—about 8–10 minutes. If there is a large amount of fat rendered, you may spoon out some, but leave a couple of tablespoons for flavor.
2. Add the minced garlic and onion wedges to the browned beef. Stir and cook for 4–6 minutes until the onions begin to soften and turn translucent, releasing their sweetness.
3. Add the carrot slices, chopped bell peppers, potato cubes, and mushroom pieces. Stir everything together so the vegetables are coated in the beef juices and cook for another 5 minutes. This step starts to build layers of flavor and slightly softens the edges of the vegetables.
4. Stir in the tomato paste along with the paprika, cumin, coriander, cinnamon (if using), salt, black pepper, and any chili or harissa. Cook the mixture for 2 full minutes, stirring constantly. This “blooms” the spices and caramelizes the tomato paste slightly, intensifying the overall taste.
5. Pour in the crushed tomatoes and stock (start with 600 ml and add more later if needed). Use your spoon to scrape up any browned bits stuck to the bottom of the pot—this prevents burning and adds depth. Add bay leaves if using, then give everything a thorough stir.
6. For pressure cooker: secure the lid, set to high pressure, and cook for 10–12 minutes. Allow a natural release for 10 minutes, then quick-release any remaining pressure. For stovetop: bring to a gentle boil, then reduce to low, cover, and simmer for 40–50 minutes, stirring every 15 minutes or so, until the potatoes and carrots are fork-tender.
7. Open the pot and taste the stew carefully. Adjust salt, pepper, and spices. If the sauce is too thin, simmer uncovered for 5–10 minutes to reduce. If too thick, stir in a little extra stock or water. Finish with a splash of vinegar or lemon juice and remove bay leaves. Stir in chopped fresh herbs just before serving if desired.

Tips

• Browning the beef thoroughly is the single most important step for rich flavor—don’t rush it or crowd the pan.
• Keep vegetable pieces relatively large and uniform so they cook evenly and retain some texture rather than turning mushy.
• The mix of bell pepper colors isn’t just for looks; red and yellow bring sweetness, green adds a pleasant bitterness that balances the dish.
• Mushrooms release a lot of liquid during cooking, which naturally thins the sauce—don’t be tempted to add extra broth too early.
• For a stronger Moroccan character, increase the cinnamon and add a pinch of ras el hanout or a small cinnamon stick during simmering.
• If you prefer a thicker stew, mash a few potato pieces against the side of the pot at the end or stir in a teaspoon of cornstarch slurry.
• This recipe scales easily—double the ingredients for larger batches, but increase pressure-cooking time by only 1–2 minutes.
• Always taste at the end; long cooking can mute saltiness, so don’t season fully until the final adjustment.

Storage
Allow the stew to cool to room temperature within two hours of cooking to stay food-safe. Transfer to airtight containers and refrigerate for up to 4–5 days. The flavors usually deepen after the first day, making leftovers even better. For longer storage, portion into freezer-safe containers or heavy-duty zip bags, leaving a little space for expansion, and freeze for up to 3 months. Label with the date. To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop over medium-low heat, adding a splash of water or stock to loosen the sauce if necessary. Microwave in covered bowls in 2-minute intervals, stirring between each, until piping hot. Avoid refreezing after thawing to preserve the best texture of the vegetables.

Serving Suggestion
Serve the stew hot in deep bowls so everyone can enjoy plenty of that glossy, flavorful sauce. A sprinkle of freshly chopped parsley or cilantro on top adds brightness and a burst of green color. Pair it with warm, crusty bread—ideally Moroccan khobz or any good sourdough—for sopping up every last drop. For a more filling meal, spoon it over fluffy couscous, steamed white rice, or even buttery bulgur. A side of plain yogurt or a wedge of lemon on the plate lets each person add a cooling or tangy contrast. For a complete casual dinner, accompany it with a simple green salad dressed with olive oil, lemon, and a pinch of salt. On colder evenings, this stew makes a satisfying main course that leaves everyone comfortably full and content.

This straightforward yet deeply flavorful dish proves that great comfort food doesn’t need complicated techniques or exotic ingredients—just good browning, thoughtful seasoning, and time for everything to come together. It’s the kind of recipe that quickly becomes a household favorite, requested again and again whenever the weather turns chilly or a quick, nourishing meal is needed. Enjoy every warm, hearty spoonful.