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Moroccan Spiced Beef Stew Recipe

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★★★★★

4.7 from 71 reviews

This Moroccan Spiced Beef Stew is a hearty, aromatic dish featuring tender beef chuck simmered with a blend of warm spices, vegetables, and chickpeas. Infused with cumin, coriander, cinnamon, turmeric, and paprika, this slow-cooked stew delivers a robust and comforting flavor perfect for a cozy meal. Garnished with fresh cilantro or parsley and served with couscous or crusty bread, it makes a satisfying and wholesome dinner option.

Ingredients

Scale

Beef and Spices

  • 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)

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

Liquids and Oils

  • 2 tablespoons olive oil
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth

Seasoning and Garnish

  • Salt and pepper, to taste
  • 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.
  2. Sauté Onions and Garlic: 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.
  3. Toast the Spices: 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 and release their aromas.
  4. Simmer the Beef: 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 gently for about 1 hour to tenderize the beef and develop flavors.
  5. Add Vegetables and Chickpeas: After 1 hour, add the chickpeas, carrots, red bell pepper, and zucchini to the pot. Stir to combine and season with salt and pepper to taste.
  6. Continue Simmering: Cover the pot again and continue to simmer for an additional 30 minutes until the vegetables are tender and the flavors have melded beautifully.
  7. Serve: Serve the stew hot, garnished with fresh cilantro or parsley if desired. It pairs wonderfully with couscous or crusty bread to soak up the rich sauce.

Notes

  • For a milder stew, omit the cayenne pepper or reduce the quantity.
  • For added depth, you can brown the vegetables slightly before adding the liquids.
  • This stew can be made a day ahead; flavors deepen beautifully after resting overnight.
  • Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Serve with couscous, rice, or crusty bread to complement the stew.

Keywords: Moroccan beef stew, spiced beef stew, beef chuck stew, Moroccan cuisine, hearty beef stew, slow simmered stew, North African beef stew

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