Name: Moroccan Spiced Beef Stew Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Moroccan
Ingredients: 1.5 lbs beef chuck, cut into 1-inch cubes; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 3 large carrots, sliced; 1 red bell pepper, chopped; 1 zucchini, sliced; 1 can (15 oz) chickpeas, rinsed and drained; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon ground turmeric; 1 teaspoon paprika; 1 teaspoon cayenne pepper (optional, for heat); Salt and pepper to taste; 1 can (14 oz) diced tomatoes; 4 cups beef broth; Fresh cilantro or parsley for garnish (optional)

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Introduction

This Moroccan Spiced Beef Stew is a hearty and flavorful dish, perfect for cozy dinners. Tender beef cubes blend beautifully with warm spices and fresh vegetables, creating a rich and aromatic meal.

A white plate holds a dish with two main parts: on the right side, there is a smooth, creamy layer of light beige mashed potatoes with a soft, swirled texture; on the left side, there is a rich, dark brown stew made up of thick chunks of tender meat, orange carrot pieces, and light yellow potato cubes, all coated in a shiny, glossy sauce. Fresh green parsley leaves are scattered on top of the stew and mashed potatoes, adding a fresh touch. A silver spoon rests on the left side of the plate, partially in the stew. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon cayenne pepper (optional, for heat)
1 can (14 oz) diced tomatoes
4 cups beef broth
1 can (15 oz) chickpeas, rinsed and drained
3 large carrots, sliced
1 red bell pepper, chopped
1 zucchini, sliced
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
Step 2: In the same pot, add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Stir in the ground cumin, coriander, cinnamon, turmeric, paprika, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly to toast the spices.
Step 4: Add the browned beef back into the pot along with the diced tomatoes and beef broth. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 1 hour.
Step 5: After 1 hour, add the chickpeas, carrots, red bell pepper, and zucchini to the pot. Stir to combine and check seasoning. Add salt and pepper to taste.
Step 6: Cover the pot again and continue to simmer for an additional 30 minutes until the vegetables are tender and the flavors have melded.
Step 7: Serve hot, garnished with fresh cilantro or parsley if desired, alongside couscous or crusty bread to soak up the rich stew.

Tips & Variations

For a milder stew, omit the cayenne pepper or reduce the amount to your preference.
You can substitute beef chuck with lamb for a traditional twist.
Adding a handful of dried apricots during the simmering stage adds a subtle sweetness.
Use fresh spices if possible for more vibrant flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a white bowl filled with a thick stew consisting of tender chunks of brown meat and bright orange carrot pieces. The stew has a rich, glossy dark brown sauce that covers the ingredients, giving it a hearty and comforting look. Small green parsley leaves are sprinkled on top, adding a fresh color contrast. A silver spoon is partially dipped into the stew on the right side of the bowl, resting against its edge. The bowl is placed on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew in a slow cooker?

Yes, brown the beef and sauté the onions and garlic first, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.

What can I serve with this stew?

This stew pairs wonderfully with couscous, rice, or crusty bread to soak up the delicious sauce. A side of roasted vegetables or a fresh salad also works well.