Warm, spiced, and full of depth, this Moroccan Spiced Beef Stew brings the rich flavors of North Africa right into your kitchen. Tender beef chunks simmer slowly with tomatoes, chickpeas, and fragrant spices that fill your home with an unforgettable aroma. It’s the kind of meal that feels like a hug in a bowl — hearty, earthy, and layered with just the right balance of heat and sweetness.
Table of Contents
Why You’ll Love This Moroccan Spiced Beef Stew
This dish blends bold spices and melt-in-your-mouth beef in a stew that’s deeply satisfying and surprisingly easy to make.
- One-pot comfort meal with exotic Moroccan flair
- Tender beef infused with cumin, coriander, and cinnamon
- Naturally rich and high in protein
- Chickpeas add texture and extra heartiness
- Great for meal prep and freezer-friendly
- A flavorful alternative to traditional beef stew
When I first cooked this, I wanted something comforting but different from my usual Texas chili. I remembered a Moroccan street market I once visited while trucking across the coast — the air smelled like cinnamon, turmeric, and roasted meat. This stew brings that same magic to your dinner table, one spoonful at a time.
Ingredients You’ll Need
Every ingredient here builds flavor — from the earthy base to the fragrant finish.
Main Ingredients:
- 1.5 lbs beef chuck, cut into 1-inch cubes – tender and perfect for slow simmering
- 2 tablespoons olive oil – for searing and flavor
- 1 large onion, chopped – forms a sweet base
- 3 cloves garlic, minced – deepens the aroma
- 2 teaspoons ground cumin – smoky and warm
- 2 teaspoons ground coriander – citrusy undertone
- 1 teaspoon ground cinnamon – adds a sweet, comforting spice
- 1 teaspoon ground turmeric – golden color and subtle flavor
- 1 teaspoon paprika – mild heat and smokiness
- 1 teaspoon cayenne pepper (optional) – adds a spicy kick
- 1 can (14 oz) diced tomatoes – balances with acidity
- 4 cups beef broth – rich liquid base
- 1 can (15 oz) chickpeas, rinsed and drained – for body and texture
- 3 large carrots, sliced – natural sweetness
- 1 red bell pepper, chopped – color and crunch
- 1 zucchini, sliced – fresh contrast
- Salt and pepper, to taste – for final balance
- Fresh cilantro or parsley – bright garnish
Optional Add-Ons or Substitutes:
- Swap beef for lamb for an authentic Moroccan twist
- Add raisins or apricots for sweetness
- Use sweet potatoes instead of carrots for a heartier stew
- Replace chickpeas with lentils for a different texture
- Add a pinch of saffron for luxury depth
- Serve over couscous, rice, or warm bread for soaking up the sauce
Step-by-Step Instructions
Cooking this Moroccan beef stew is a slow-simmered process that builds flavor with each step.
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides. (Jake’s tip: Don’t overcrowd — browning equals flavor.)
- Sauté the Aromatics: Remove beef and add onion and garlic to the same pot. Sauté until translucent.
- Add Spices: Stir in cumin, coriander, cinnamon, turmeric, paprika, and cayenne. Toast for 1 minute until fragrant. (This step wakes up the spices and deepens flavor.)
- Deglaze and Simmer: Add diced tomatoes and beef broth, scraping up browned bits from the pan. Return beef to pot and bring to a simmer.
- Add Veggies: Stir in carrots and bell pepper. Cover and simmer for 1 hour until beef is tender.
- Add Chickpeas and Zucchini: Simmer for 15–20 more minutes until vegetables are soft and stew thickens.
- Season and Serve: Adjust salt and pepper to taste. Garnish with fresh parsley or cilantro.
Quick Reminders:
- Always brown your beef first — it’s the flavor foundation.
- Don’t rush the simmer; low and slow equals tender beef.
- Add zucchini near the end so it doesn’t overcook.
- Adjust spices to your preferred heat level.
Expert Tips for Success
The beauty of Moroccan-style cooking is layering flavor with patience and warmth.
- Use good-quality beef broth for richness.
- Add a touch of honey or apricot jam for subtle sweetness.
- Stir occasionally to prevent sticking as it thickens.
- For thicker stew, simmer uncovered in the last 15 minutes.
- Serve with lemon wedges for brightness.
- Let it rest for 10 minutes before serving — flavors deepen beautifully.
If you love bold, warming recipes like this, you’ll also enjoy my Hearty Oxtail Stew Recipe or try Egyptian Beef Goulash for another Mediterranean twist. Both are comfort food classics with rich, simmered flavor.
Serving Suggestions
This stew shines with simple, hearty sides that soak up every drop of the flavorful broth.
- Serve over fluffy couscous or jasmine rice
- Pair with warm pita or naan bread
- Add a dollop of Greek yogurt for creaminess
- Sprinkle with toasted almonds for crunch
- Pair with a citrus salad to balance the spices
- Serve alongside Garlic Parmesan Dinner Rolls for dipping
Every spoonful feels comforting and vibrant — a perfect meal for family dinners or Sunday meal prep.
Storing and Reheating
This stew tastes even better the next day as the flavors continue to blend.
How to Store It:
- Cool completely before storing.
- Refrigerate in airtight containers up to 4 days.
- Freeze in portions for up to 3 months.
- Label with the date before freezing.
- Thaw overnight before reheating.
How to Reheat It:
- Reheat gently on the stovetop over low heat.
- Add a splash of broth or water to loosen if needed.
- Microwave in intervals, stirring between rounds.
- Avoid boiling to preserve tenderness.
- Garnish with fresh herbs before serving.
It reheats beautifully and holds its rich, hearty flavor for days.
Nutrition (per serving, 6 servings)
Calories: 410 | Protein: 34g | Fat: 20g | Carbohydrates: 26g | Fiber: 5g | Sugar: 6g | Sodium: 840mg
Frequently Asked Questions
Can I make this in a slow cooker?
Yes — brown the beef and aromatics first, then cook on low for 6–8 hours.
Can I make it vegetarian?
Skip the beef and use extra chickpeas, lentils, or tofu with vegetable broth.
What makes Moroccan stew unique?
It’s the spice blend — the mix of cinnamon, cumin, and turmeric creates warmth and depth you won’t find in traditional beef stew.
Final Thoughts
This Moroccan Spiced Beef Stew is slow-cooked comfort with soul — hearty, fragrant, and meant to be shared. It’s proof that simple ingredients and good spices can turn any evening into something special.
- Let it simmer slow for deep, developed flavor.
- Balance the spices with a touch of sweetness.
- Serve it with love — and plenty of bread for dipping.
From my Texas kitchen to yours, may this stew bring warmth, adventure, and a little global flavor to your family table.
Moroccan Spiced Beef Stew
Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides without overcrowding.
- Remove beef and add onion and garlic to the same pot. Sauté until translucent.
- Stir in cumin, coriander, cinnamon, turmeric, paprika, and cayenne. Toast for 1 minute until fragrant.
- Add diced tomatoes and beef broth, scraping up browned bits. Return beef to pot and bring to a simmer.
- Stir in carrots and bell pepper. Cover and simmer for 1 hour until beef is tender.
- Add chickpeas and zucchini. Simmer for 18 more minutes until vegetables are soft and stew thickens.
- Adjust salt and pepper to taste. Garnish with fresh parsley or cilantro before serving.
Nutrition
Notes
- Replaced any potential wine with beef broth + lemon (none specified).
- Zucchini added later to avoid overcooking. Let stew rest before serving for enhanced flavor.
