Spicy Beef Stew with Moroccan Spice Rub
Goat meat or lamb can be used instead of beef. You can use any type of onions or shallots, and try a red wine like Merlot in place of the rose.
If you don't have ras el hanout, substitute with an equal mix of powdered spices such as cardamom, cloves, cinnamon, anise, ground chile peppers, coriander, cumin, nutmeg, peppercorns, and turmeric. You could also add saffron and ground ginger.
Shortcut: if you are in a hurry or simply can't bother with the slow-cooking, use a pressure cooker. After deglazing with the wine, transfer to a pressure cooker and add stock, herbs, etc., as specified above. Put the lid on and once pressure builds, reduce heat to low and cook for 30 minutes; the time will vary on the type and cut of meat you are using. Once off the heat, wait for the cooker to release pressure before attempting to open it.