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Moroccan Spiced Beef Stew

Category: Everyday Mains Made Simple

This Moroccan-inspired beef stew features tender cubes of chuck browned to develop rich flavor, then slowly simmered with aromatic spices like cumin, coriander, cinnamon, and turmeric. The addition of diced tomatoes and beef broth creates a luscious base, while chickpeas and a mix of fresh vegetables—including carrots, bell pepper, and zucchini—add texture and depth. The slow cooking allows the spices to meld beautifully, producing a comforting and hearty dish best served with couscous or crusty bread to soak up the flavorful sauce.

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Breanna smiling at the camera.
Created By Breanna
Last updated on Mon, 29 Dec 2025 16:40:34 GMT
A bowl of Moroccan spiced beef stew. Save
A bowl of Moroccan spiced beef stew. | foodiffy.com

This Moroccan spiced beef stew is perfect for anyone looking to bring a little exotic warmth to their weeknight dinners without spending hours in the kitchen. It's rich and comforting with a fragrant blend of spices that fill your home with delicious aromas.

This is one of those recipes I stumbled upon on a chilly evening craving something cozy, and now it's a staple that fills my home with laughter and warmth each time I make it

Ingredients

  • Beef chuck: 1.5 pounds cut into cubes for tender slow-cooked meat that melts in your mouth
  • Olive oil: to sear the beef lending depth of flavor and extra richness
  • Large onion: to create a savory base that balances the spices
  • Fresh garlic: minced for that essential aromatic punch
  • Spices: including ground cumin ground coriander ground cinnamon ground turmeric and paprika each layered to create a complex Moroccan flavor profile fresh and vibrant spices are key for intensity
  • Cayenne pepper: optional adds a gentle heat but can be left out for a mild stew
  • Canned diced tomatoes: bring acidity and sweetness that brightens the stew
  • Beef broth: for a rich flavorful liquid that ties all the elements together
  • Chickpeas: drained add creaminess and protein making this dish wholesome
  • Carrots red bell pepper and zucchini: provide natural sweetness and freshness
  • Salt and pepper: to season and enhance every flavor component
  • Fresh cilantro or parsley: optional for garnish that brings a fresh herbaceous note

Instructions

Build The Base:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown evenly on all sides for about 5 to 7 minutes. This seals in the meat's juices. Remove beef and set aside.
Sauté Onions And Garlic:
Add chopped onion to the pot and cook for about 5 minutes until softened releasing sweetness to balance the stew. Add minced garlic and cook another 1 to 2 minutes until fragrant but not burnt.
Toast The Spices:
Stir in the cumin coriander cinnamon turmeric paprika and cayenne pepper if using. Cook for 1 to 2 minutes stirring constantly to toast the spices gently releasing their essential oils and deepening flavor.
Simmer The Stew:
Return the beef to the pot. Add diced tomatoes and beef broth. Bring to a boil then reduce heat to low and cover. Let simmer for about 1 hour allowing the meat to tenderize and flavors to marry beautifully.
Add Vegetables And Chickpeas:
After an hour stir in chickpeas carrots red bell pepper and zucchini. Season with salt and pepper to taste. Cover and simmer for another 30 minutes until vegetables are tender and stew is thick and flavorful.
Serve And Garnish:
Serve the stew hot topped with fresh cilantro or parsley if using. I like it alongside fluffy couscous or a crusty bread that soaks up every bit of the rich sauce.
A bowl of soup with meat and vegetables.
A bowl of soup with meat and vegetables. | foodiffy.com

My favorite ingredient is the cinnamon because it adds that subtle warmth that makes this stew truly distinctive. This recipe always reminds me of family dinners where stories were shared over hearty bowls of stew and warm bread

Storage Tips

This stew tastes even better the next day so store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave stirring occasionally.

Ingredient Swaps

Lamb can be swapped for beef for a more traditional Moroccan flavor. You can use canned pumpkin instead of zucchini in the fall for a seasonal twist. Swap chickpeas with white beans if you prefer a milder legume.

Serving Ideas

Serve with couscous steamed rice or warm flatbreads to complement the spices. A dollop of Greek yogurt or a sprinkle of toasted almonds adds a lovely creamy or crunchy contrast.

A bowl of soup with meat and vegetables.
A bowl of soup with meat and vegetables. | foodiffy.com

This Moroccan spiced beef stew offers a comforting exotic flavor perfect for any season. Enjoy the layering of spices and hearty ingredients for a dish that's both simple and satisfying.

Frequently Asked Recipe Questions

→ What cut of beef works best for this stew?

Beef chuck is ideal due to its balance of marbling and tenderness, which becomes succulent after slow simmering.

→ Can I adjust the spice heat level?

Yes, cayenne pepper is optional and can be reduced or omitted to suit your preferred spice tolerance.

→ What side dishes complement this beef stew?

Couscous or crusty bread work wonderfully to soak up the rich, spiced broth and round out the meal.

→ How can I thicken the stew if needed?

Simmer uncovered for a few extra minutes to reduce liquid or add a small amount of cornstarch slurry.

→ Can I prepare this stew in advance?

Absolutely, the flavors deepen when reheated the next day, making it a perfect make-ahead meal.

Moroccan Spiced Beef Stew

Tender beef chunks simmered with fragrant spices, vegetables, and chickpeas in a tomato broth.

Preparation Time
15 mins
Time to Cook
90 mins
Overall Time
105 mins
Created By: Breanna

Type of Recipe: Lunch & Dinner

Cooking Difficulty: Intermediate Skill Needed

Cultural Origin: Moroccan

Portion Size: 6 Number of Servings

Dietary Options: Gluten-Free, Dairy-Free

Ingredients Required

→ Meat

01 680 grams beef chuck, cut into 2.5 cm cubes

→ Oils and Fats

02 30 milliliters olive oil

→ Vegetables

03 1 large onion, chopped
04 3 cloves garlic, minced
05 3 large carrots, sliced
06 1 red bell pepper, chopped
07 1 zucchini, sliced

→ Legumes

08 1 can (425 grams) chickpeas, rinsed and drained

→ Canned Goods

09 1 can (400 grams) diced tomatoes

→ Broth and Liquids

10 960 milliliters beef broth

→ Spices

11 2 teaspoons ground cumin
12 2 teaspoons ground coriander
13 1 teaspoon ground cinnamon
14 1 teaspoon ground turmeric
15 1 teaspoon paprika
16 1 teaspoon cayenne pepper (optional)
17 Salt and black pepper, to taste

→ Garnish

18 Fresh cilantro or parsley (optional)

Guide to Cooking

Step 01

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add beef cubes and sear until browned on all sides, about 5 to 7 minutes. Remove beef and set aside.

Step 02

In the same pot, add chopped onion and cook until softened, approximately 5 minutes. Add minced garlic and sauté for 1 to 2 minutes until fragrant.

Step 03

Stir in ground cumin, coriander, cinnamon, turmeric, paprika, and cayenne pepper if using. Cook for 1 to 2 minutes, stirring constantly to release aromas.

Step 04

Return browned beef to the pot. Add diced tomatoes and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer gently for 60 minutes.

Step 05

Incorporate chickpeas, sliced carrots, chopped bell pepper, and zucchini into the stew. Season with salt and pepper to taste. Stir gently to combine.

Step 06

Cover pot and continue simmering for 30 minutes, or until vegetables are tender and flavors have melded harmoniously.

Step 07

Ladle hot stew into bowls and garnish with fresh cilantro or parsley if desired. Accompany with couscous or rustic bread to soak up the sauce.

Extra Suggestions

  1. Browning the beef thoroughly enhances depth of flavor and locks in juices.

Necessary Equipment

  • Heavy-bottomed pot or Dutch oven

Allergen Info

Always check ingredient labels for allergens, and talk to a health expert if you’re unsure.
  • Contains legumes which may cause reactions in sensitive individuals

Nutritional Info (Per Serving)

Nutrition facts are for general information and shouldn’t replace professional health advice.
  • Energy (Calories): 420.5
  • Fats: 18.4 g
  • Carbohydrates: 30.2 g
  • Protein: 35.7 g