This Moroccan Beef Stew is a warm and hearty dish filled with tender beef and colorful veggies. Spiced with cumin and cinnamon, it has a unique flavor that brings the taste of Morocco to your table.
I love how this stew fills the house with a wonderful aroma as it simmers! Pair it with some crusty bread or rice, and you’ve got a meal that feels like a cozy hug. 🥰
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews due to its rich marbling. If you’re looking for a leaner option, you can use stew meat or sirloin, but note that they may not be as tender after long cooking.
Spices: Cumin and cinnamon are key for that authentic Moroccan flavor. If you don’t have ground ginger, fresh ginger works well too! For a milder spice, reduce the cayenne pepper or leave it out completely.
Vegetables: Carrots add sweetness and color. You can swap them for sweet potatoes or butternut squash for a different flavor profile. Add any veggies you have on hand!
Dried Apricots: They lend a unique sweetness to the stew. If you prefer, raisins or dried figs can be used instead. For a fresh twist, try adding chopped fresh dates.
How Do I Get the Beef Perfectly Tender?
To achieve juicy, tender beef in your stew, browning the meat is essential. This step enhances the stew’s depth of flavor. Here are tips to make it perfect:
- Use medium-high heat to sear the beef, allowing it to brown nicely. Don’t overcrowd the pot – cook in batches if necessary.
- When adding liquid, ensure it comes to a gentle simmer rather than a hard boil, which maintains tenderness.
- Low and slow cooking is crucial. Let it simmer on low for at least an hour to allow the flavors to meld and the meat to soften.
Patience is key! The longer you cook, the more tender the beef will become.
Moroccan Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-2 inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional, adjust for heat)
- Salt and black pepper, to taste
- 1 (14 oz) can diced tomatoes
- 2 cups beef broth or water
- 2 large carrots, peeled and chopped into chunks
- 1 cup chickpeas (canned, drained and rinsed or cooked)
- 1/2 cup dried apricots, chopped (optional for sweetness)
- Fresh cilantro or parsley, chopped for garnish
- Cooked couscous or rice, for serving
How Much Time Will You Need?
This Moroccan Beef Stew takes about 15 minutes of prep time, followed by approximately 1.5 to 2 hours of cooking, allowing your beef to tenderize and the flavors to develop beautifully. It’s a perfect dish for a leisurely evening at home!
Step-by-Step Instructions:
1. Browning the Beef:
In a large heavy-bottom pot or Dutch oven, heat the olive oil over medium-high heat. When hot, add the beef cubes in batches. Make sure not to overcrowd the pot; brown the beef on all sides, about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
2. Sautéing the Onions and Spices:
In the same pot, add the chopped onion. Sauté it for about 5 minutes until it becomes soft and translucent. Then, stir in the minced garlic, cumin, cinnamon, ginger, turmeric, cayenne pepper (if using), and season with salt and black pepper. Cook for 1-2 minutes until the spices are fragrant.
3. Creating the Stew Base:
Return the browned beef to the pot and mix it well with the onions and spices to coat evenly. Add the can of diced tomatoes along with the beef broth (or water). Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, allowing the beef to become tender.
4. Adding Veggies and Simmering:
After an hour, add the chopped carrots, chickpeas, and chopped dried apricots (if using). Continue to simmer, uncovered, for another 30-45 minutes. This will allow the flavors to meld and the beef to become melt-in-your-mouth tender.
5. Adjusting and Serving:
Once the stew has thickened and the beef is tender, taste it to adjust seasoning if necessary. Serve the stew hot over cooked couscous or rice, and garnish generously with fresh chopped cilantro or parsley.
Enjoy this rich and aromatic Moroccan beef stew that combines tender meat, savory spices, and delightful sweetness from dried fruit! It’s a comforting meal perfect for sharing with family and friends.
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for stews due to its tenderness after long cooking, you can also use brisket or round, though they might require slight adjustments in cooking time to reach optimal tenderness.
Can I Make This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the onions and spices, transfer everything into a slow cooker. Cook on low for about 6-8 hours or high for about 4 hours until the beef is tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew for up to 3 months. When reheating, add a splash of water or broth to maintain moisture.
What Can I Serve with This Stew?
This Moroccan beef stew pairs wonderfully with couscous or rice to soak up the delicious sauce. You can also serve it with crusty bread or a fresh green salad for a complete meal!
