Description
Moroccan spiced beef stew is a hearty, aromatic dish made with tender beef, warming spices like cinnamon and cumin, and a touch of sweetness from dried fruit. It’s rich, flavorful, and perfect for cozy dinners or meal prep.
Ingredients
- 2 lbs beef chuck or stew meat, cut into cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground paprika
- ½ tsp ground coriander
- ½ tsp ground turmeric
- Salt and black pepper to taste
- ½ cup dried apricots or raisins (optional)
- 1 can (15 oz) chickpeas, drained and rinsed
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef cubes in batches, then set aside.
- In the same pot, sauté onions and garlic until softened and golden.
- Stir in tomato paste, cumin, cinnamon, paprika, turmeric, and coriander. Cook for 1 minute until fragrant.
- Return beef to the pot. Add carrots, diced tomatoes, beef broth, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beef is tender.
- In the last 15–20 minutes of cooking, add dried apricots (or raisins) and chickpeas.
- Taste and adjust seasoning. Garnish with chopped parsley or cilantro before serving.
Notes
- Sweet potatoes or butternut squash can be added for extra heartiness.
- Lamb can be used instead of beef for a richer flavor.
- Add cayenne or harissa for extra heat.
- Serve with couscous, rice, or flatbread.
- Stew flavors deepen overnight—great for leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg
