Moroccan Spiced Beef Stew

Dish Snapshot

There’s something about the first spoonful of a Moroccan Spiced Beef Stew that slows time: steam rising in a fragrant swirl of cumin and cinnamon, tender beef giving way into a silky broth flecked with bright tomato and fresh cilantro. The aroma is warm and exotic; the taste is an inviting chorus of savory meat, gently sweet carrots, and a whisper of cinnamon that keeps you reaching for another bite. The texture balances melt-in-your-mouth beef with just-soft vegetables and a broth that’s rich enough to feel indulgent but clean enough to leave you wanting more.

This recipe is perfect for a chilly weeknight when you want comfort without fuss, for a cozy weekend gathering where a single pot serves a crowd, or for meal-prep that delivers satisfying lunches all week. If you love one-pot dinners that travel well to potlucks or fit into a slow-simmered Sunday tradition, you’ll find this stew hits the mark. For ideas on other comforting beef stews and variations, you might enjoy this take on a classic beef-pea-carrot stew: beef pea carrot stew.

Dish yields: hearty, welcoming, and worthy of seconds.

Nutrition Highlights

Below is an approximate nutritional breakdown per serving, calculated for 6 servings. Values were estimated using USDA FoodData Central and standard references for common ingredients; consider them a guideline rather than a clinical measurement. For reliable guidance on portioning and dietary needs, consult government resources such as the USDA FoodData Central and general nutrition guidance from the CDC.

Per serving (1 of 6):

• Calories: ~480 kcal
• Protein: ~28 g
• Total Carbohydrates: ~8–10 g
• Dietary Fiber: ~2–3 g
• Total Fat: ~35–36 g
• Saturated Fat: ~12–14 g
• Sodium: variable (depends on broth; estimate 600–900 mg)
• Vitamin A, Vitamin C, iron, and potassium: present in moderate amounts from vegetables and beef

Notes:

• These estimates assume 2 lb (907 g) beef stew meat, 2 tbsp olive oil, 14 oz canned tomatoes, 4 cups beef broth, and the vegetables listed in the recipe divided into 6 servings.
• If you prefer lower sodium, use low-sodium beef broth or dilute regular broth with water to reduce per-serving sodium (CDC and USDA recommend limiting sodium intake for heart health).
• Leaner cuts of beef or substituting part of the beef with legumes can lower total fat and increase fiber and plant-based protein.

Why You’ll Love It

• Irresistible aroma: Toasted cumin and coriander with a hint of cinnamon create a warming scent that evokes gatherings and comfort.
• Crowd-pleasing depth: The long simmer allows flavors to meld — savory umami from beef, acidity from tomatoes, and subtle warmth from spices — so one pot tastes like hours of work.
• Comfort with balance: It’s hearty but not heavy; vegetables add texture and nutrients, while the broth keeps it spoonable and soul-satisfying.
• Versatile and social: Serve over couscous for a Moroccan touch, with rice for simplicity, or spoon into bowls for a casual dinner party. It’s a dish that brings people together.

How to Make Moroccan Spiced Beef Stew

Ingredients

• 2 lbs (907 g) beef stew meat, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 1 bell pepper (any color), chopped
• 1 can (14 oz / ~397 g) diced tomatoes
• 4 cups (about 960 mL) beef broth
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish

Optional ingredients and substitutions:

• Swap beef for lamb (authentic Moroccan flavor) or for cubed boneless chicken (shorter cook time).
• For a vegetarian/vegan version, replace beef with 2 cups cooked chickpeas and 1 lb diced butternut squash; use vegetable broth.
• Add a pinch of smoked paprika or a teaspoon of harissa paste for heat and depth.
• Use low-sodium beef broth to control sodium content.

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic, sautéing until the onion is translucent (about 4–5 minutes).
3. Increase heat to medium-high and add the beef, browning it on all sides (work in batches if needed to avoid overcrowding).
4. Stir in the carrots and bell pepper and cook 2–3 minutes to begin softening.
5. Add diced tomatoes, beef broth, and all the spices (cumin, coriander, cinnamon, ginger). Stir to combine.
6. Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours, until the beef is tender.
7. Season with salt and pepper to taste. Adjust spices if desired.
8. Serve hot, garnished with fresh cilantro or parsley.

Practical tips

• Brown the beef in batches: don’t crowd the pan — good browning builds flavor.
• Check doneness by testing a piece of beef with a fork; it should shred slightly when fully tender.
• If the stew is too thin at the end, uncover and simmer on medium heat for 10–15 minutes to reduce; if too thick, add a splash of broth or water.
• For faster prep, use a pressure cooker/Instant Pot: brown meat in sauté mode, add ingredients, cook on high pressure for ~35–40 minutes with a natural release.

Best Pairings

• Over couscous: light, fluffy couscous soaks up the fragrant broth and adds a North African touch.
• With steamed basmati rice or fluffy white rice for a neutral base that highlights the spices.
• Spoon over mashed potatoes or buttered egg noodles for extra comfort.
• Serve alongside a simple yogurt-cucumber salad (tzatziki-style) to introduce cool, creamy contrast.
• Warm, crusty bread is perfect for sopping up the sauce; for a traditional pairing, try flatbreads or warm pita.

How to Store

• Room temperature: Do not store stew at room temperature for extended periods — per USDA food safety guidance, do not leave cooked food out more than 2 hours (or 1 hour if above 90°F).
• Refrigeration: Store in airtight containers for up to 3–4 days. Cool to room temperature (no more than 2 hours) then refrigerate promptly.
• Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat on the stovetop over medium-low heat until steaming (internal temp 165°F / 74°C), or microwave in covered container, stirring occasionally.

Pro Tips & Tricks

• Best cuts: Choose well-marbled stew beef like chuck for flavor and tenderness after long simmering.
• Spice bloom: Toast whole spices briefly in the pot (or in a dry pan) before grinding or adding to the stew to deepen flavor.
• Texture balance: Add delicate vegetables (peas, zucchini) only in the last 10–15 minutes to avoid turning them to mush.
• Doneness cues: Beef is done when it pulls apart easily with a fork; if it resists, keep simmering and check every 15–20 minutes.
• Make-ahead: This stew often tastes better the next day as flavors settle — make it a day ahead and gently reheat before serving.

Creative Twists

• Vegan Moroccan Stew: Replace beef with 2 cups cooked chickpeas and 1 lb diced sweet potato or butternut squash; use vegetable broth and add a tablespoon of tomato paste for depth.
• Spicy Harissa Version: Stir in 1–2 teaspoons of harissa paste when adding tomatoes for a smoky, spicy edge.
• Citrus & Olive Finish: Right before serving, stir in a tablespoon of lemon juice and a handful of chopped green olives for a bright, briny contrast. Also see an alternative stew featuring apple vinegar for tangy depth: best beef stew red apple vinegar sauce.
• Slow-Cooker Adaptation: Brown meat and aromatics, then transfer to a slow cooker with remaining ingredients; cook on low for 6–8 hours.

Frequently Asked Questions

Q: Can I use a different cut of beef?
A: Yes — chuck is ideal for stews because it becomes tender and flavorful. Brisket or round can work but may be leaner or require longer cooking.

Q: How can I reduce the fat content?
A: Trim visible fat from the beef, use less olive oil, and choose a leaner cut. Refrigerate the cooked stew and skim congealed fat from the surface before reheating.

Q: My stew tastes flat — how do I fix it?
A: Brighten flavors with a splash of lemon juice or a teaspoon of red wine vinegar; adjust salt; or add more spices to taste.

Q: Can I freeze individual portions?
A: Yes — freeze in meal-sized containers for up to 3 months. Thaw overnight in the fridge and reheat to steaming.

Q: Is this suitable for meal prep?
A: Absolutely — the flavors deepen over 24–48 hours, and it reheats well for lunches and dinners.

Conclusion

Ready to bring this warm, aromatic Moroccan Spiced Beef Stew to your table? If you want another variation and serving inspiration, this version collected from classic home-cook methods offers helpful perspective and ideas from other cooks. For a similar take on Moroccan-style flavors and technique, check out this recipe roundup and another home-style version that highlights family-favorite methods. For more inspiration, see Moroccan Spiced Beef Stew – Eating European and Moroccan Beef Stew Recipe – From A Chef’s Kitchen.

I’d love to hear how yours turns out — share photos, tweaks, and pairing ideas in the comments or on social media. Happy cooking!

Moroccan Spiced Beef Stew

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: ollierecipegmail-com
• Total Time: 135 minutes
• Yield: 6 servings 1x
• Diet: None

Print Recipe

Pin Recipe

Description

This hearty Moroccan Spiced Beef Stew is filled with tender beef, aromatic spices, and colorful vegetables, perfect for comforting cozy meals.

---

Ingredients

Scale 1x2x3x

• 2 lbs (907 g) beef stew meat, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 1 bell pepper (any color), chopped
• 1 can (14 oz / ~397 g) diced tomatoes
• 4 cups (about 960 mL) beef broth
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic, sautéing until the onion is translucent (about 4–5 minutes).
3. Increase heat to medium-high and add the beef, browning it on all sides (work in batches if needed to avoid overcrowding).
4. Stir in the carrots and bell pepper and cook 2–3 minutes to begin softening.
5. Add diced tomatoes, beef broth, and all the spices (cumin, coriander, cinnamon, ginger). Stir to combine.
6. Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours, until the beef is tender.
7. Season with salt and pepper to taste. Adjust spices if desired.
8. Serve hot, garnished with fresh cilantro or parsley.

Notes

For a vegetarian/vegan version, replace beef with 2 cups cooked chickpeas and 1 lb diced butternut squash; use vegetable broth.

• Prep Time: 15 minutes
• Cook Time: 120 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Moroccan

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 6g
• Sodium: 800mg
• Fat: 36g
• Saturated Fat: 13g
• Unsaturated Fat: 23g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 80mg