Moroccan Beef Stew
Immerse yourself in the warm, aromatic flavors of Morocco with this hearty Moroccan Beef Stew, a soul-soothing one-pot dish brimming with tender beef, vibrant vegetables, and bold spices. Seasoned with a fragrant blend of cumin, cinnamon, coriander, paprika, and turmeric, the stew offers layers of rich, earthy flavors balanced by the subtle sweetness of dried apricots. Slow-simmered to perfection, this dish features melt-in-your-mouth beef, soft carrots and potatoes, and creamy chickpeas in a tomato-based broth that’s both comforting and nourishing. Serve it over fluffy couscous, steamed rice, or with warm crusty bread for a complete and satisfying meal that’s perfect for cozy nights or entertaining. Whether you're new to Moroccan cuisine or a fan of exotic flavors, this recipe will transport your taste buds straight to North Africa.
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Recipe Information
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 units garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp ground paprika
- 0.5 tsp ground turmeric
- 14 oz canned crushed tomatoes
- 2 cups beef or chicken stock
- 3 units carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 0.5 cup dried apricots, chopped
- 15 oz chickpeas, drained and rinsed
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Sear the beef in batches, ensuring not to overcrowd the pot. Cook for 2-3 minutes per side until browned. Remove the browned beef and set aside.
Reduce the heat to medium and add the diced onion to the pot. Sauté for 5 minutes until softened, stirring occasionally.
Add the minced garlic to the onions and cook for 1 minute until fragrant.
Stir in the ground cumin, cinnamon, coriander, paprika, and turmeric, allowing the spices to toast for 1-2 minutes.
Return the browned beef to the pot and stir to coat it in the spices.
Pour in the crushed tomatoes and beef or chicken stock. Bring the mixture to a simmer and reduce the heat to low.
Cover the pot and allow the stew to simmer gently for 45 minutes, stirring occasionally.
Add the carrots, potatoes, and dried apricots to the stew. Stir to combine, cover, and let simmer for another 30-40 minutes until the vegetables are tender and the beef is fully cooked.
Stir in the drained chickpeas and cook for an additional 10 minutes to heat through.
Taste and adjust the seasoning if necessary, adding more salt or pepper to taste.
Serve the stew hot, garnished with fresh chopped cilantro if desired. Pair with couscous, rice, or warm bread.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 16.5 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1484 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
