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 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 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 tablespoons olive oil; 1 can (14 oz) diced tomatoes; 4 cups beef broth; Salt and pepper, to taste; Fresh cilantro or parsley for garnish (optional)

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Introduction

This Moroccan Spiced Beef Stew is a comforting and flavorful dish that brings warm spices and tender beef together in a hearty meal. Perfect for chilly evenings, it combines aromatic spices with fresh vegetables and chickpeas for a satisfying stew.

A close-up view of a bowl filled with a rich beef stew showing about three layers: the bottom layer is a deep red-brown broth with oily spots, the middle layer has chunks of dark brown beef, bright orange carrot pieces, and yellow potato chunks, all mixed with wilted deep green leafy vegetables, while the top layer is decorated with fresh bright green mint leaves and herbs, giving a fresh touch. The bowl is dark brown wood with a rustic texture, placed on a white marbled texture background with a slightly blurred old metal spoon in the top right corner. 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 its quantity.
Add sweet potatoes or butternut squash for extra sweetness and texture.
Use lamb instead of beef for a traditional Moroccan variation.
Serve with warm flatbread or couscous to complement the rich flavors.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A round dark wooden bowl filled with a rich stew showing three main layers: large chunks of brown beef pieces, bright orange carrot cubes, and yellow potato cubes mixed throughout a thick red-orange broth. Dark green leafy herbs are scattered inside the stew and a fresh green mint sprig sits in the center on top. A silver spoon is partially submerged on the right side of the bowl. The bowl is placed on a wooden surface with some green herbs lying in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this stew?

Yes, you can use other stew-friendly cuts like brisket or short ribs, but adjust cooking times until the meat is tender.

Is this stew spicy?

The cayenne pepper adds heat, but it is optional. You can omit or reduce it for a milder dish without losing the complex spice flavors.