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Moroccan Spiced Beef Stew Recipe

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★★★★★

4.6 from 68 reviews

This Moroccan Spiced Beef Stew is a hearty and flavorful one-pot meal featuring tender beef chuck simmered with aromatic North African spices, chickpeas, and fresh vegetables. Perfect for a comforting dinner, this stew combines warming spices like cinnamon, cumin, and turmeric with a slow simmer that melds the flavors beautifully. Serve it garnished with fresh cilantro or parsley alongside couscous or crusty bread for a fully satisfying meal.

Ingredients

Scale

Meat and Oils

  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil

Vegetables and Legumes

  • 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

Spices and Seasonings

  • 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

Liquids

  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth

Garnish

  • Fresh cilantro or parsley for garnish (optional)

Instructions

  1. Brown the beef: 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 to prepare for the stew base.
  2. Sauté onions and garlic: In the same pot, add the chopped onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant and aromatic.
  3. Toast the spices: Stir in ground cumin, coriander, cinnamon, turmeric, paprika, and cayenne pepper (if using). Cook the spice mixture for 1-2 minutes, stirring constantly to release the essential oils and intensify flavors.
  4. Add liquids and beef: Return the browned beef cubes to the pot, then add diced tomatoes and beef broth. Stir to combine and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let it simmer gently for about 1 hour to tenderize the beef and develop the stew’s depth.
  5. Add vegetables and chickpeas: After 1 hour, add chickpeas, sliced carrots, chopped red bell pepper, and sliced zucchini to the pot. Stir well to incorporate all ingredients and season with salt and pepper to taste.
  6. Simmer until tender: Cover the pot again and continue simmering for an additional 30 minutes, or until the vegetables are tender and the flavors have fully melded.
  7. Serve: Ladle the stew hot into bowls and garnish with fresh cilantro or parsley if desired. Serve alongside couscous or crusty bread to soak up the rich, spiced sauce.

Notes

  • You can adjust the cayenne pepper quantity depending on your preferred spice level or omit it completely for a milder stew.
  • Using a Dutch oven or heavy-bottomed pot ensures even heat distribution and prevents scorching during the long simmer.
  • This stew tastes even better the next day as the flavors continue to develop.
  • For a gluten-free meal, serve with gluten-free couscous alternatives or rice.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: Moroccan beef stew, spiced beef stew, chickpea beef stew, North African stew, comforting beef recipe, easy beef stew, one-pot meal

Find it online: https://leofoster.com/moroccan-spiced-beef-stew-recipe/