This Moroccan Beef and Vegetable Stew fills your kitchen with incredible aromas as it simmers. Tender beef, sweet carrots, potatoes, and chickpeas swim in a fragrant, spiced broth with dried apricots. It’s a comforting, one-pot meal that delivers restaurant-quality flavor with surprisingly little effort.
Nothing beats a great Moroccan Beef and Vegetable Stew. Whether you're a fan of Stew or want to try something from our Dinner Ideas selection, keep scrolling!
Why You’ll Love This Moroccan Beef and Vegetable Stew
- One-pot wonder: Everything cooks together for easy cleanup and deep flavor.
- Warm & aromatic: Cinnamon, cumin, and ginger create cozy fragrance without heat.
- Versatile ingredients: Swap vegetables based on season or preference.
- Better next day: Flavors deepen overnight for amazing leftovers.
Ingredients & Tools
- 1.5 kg beef chuck, cut into 3 cm cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- ½ tsp ground ginger
- ¼ tsp cayenne pepper (optional)
- 400 g can chopped tomatoes
- 1.5 L beef stock
- 3 medium carrots, peeled and sliced into rounds
- 2 medium potatoes, peeled and cubed
- 400 g can chickpeas, drained and rinsed
- 100 g dried apricots, roughly chopped
- 1 tbsp honey
- Salt and freshly ground black pepper, to taste
- Fresh coriander or parsley, chopped, for garnish
Tools: A large, heavy-bottomed pot or Dutch oven (around 5-6 L capacity) with a tight-fitting lid.
Notes: Using a good-quality beef chuck is key here—it has enough marbling to become tender during the long cook. And don’t skip the dried apricots; they add a subtle sweetness that balances the spices beautifully.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 38 g |
| Fat: | 18 g |
| Carbs: | 42 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right cut of beef. Chuck or stewing beef works best because it has connective tissue that breaks down during slow cooking, resulting in incredibly tender meat. Lean cuts can become tough.
- Don’t rush the browning step. Searing the beef properly creates a rich, caramelized fond at the bottom of the pot—that’s where a lot of the deep flavor comes from. Pat the beef dry first for a better sear.
- Toast your spices. Adding the spices to the pot for just 30–60 seconds after sautéing the onion and garlic wakes up their oils and makes the aroma really pop.
- Cut vegetables evenly. Try to keep carrot and potato pieces around the same size so they cook at the same rate and you don’t end up with some pieces overcooked and others underdone.
How to Make Moroccan Beef and Vegetable Stew
Step 1: Pat the beef cubes dry with kitchen paper and season generously with salt and pepper. Heat the olive oil in your large pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides—this should take about 4–5 minutes per batch. Transfer the seared beef to a plate and set aside. You’ll notice those browned bits stuck to the pot; that’s pure flavor, so don’t scrub it out!
Step 2: Reduce the heat to medium and add the chopped onion to the same pot. Sauté for about 5–6 minutes, until softened and starting to turn golden. Add the minced garlic and cook for another minute until fragrant—you really want to smell that garlic blooming in the oil.
Step 3: Now, add all the ground spices: cumin, coriander, cinnamon, smoked paprika, ginger, and cayenne if using. Stir constantly for about 30–60 seconds until the spices are toasted and aromatic. This quick toasting step makes a huge difference in the depth of flavor.
Step 4: Pour in the chopped tomatoes and use a wooden spoon to scrape up all those browned bits from the bottom of the pot. Let it bubble for a minute or two, then return the seared beef (and any juices) to the pot. Pour in the beef stock, stir everything together, and bring to a gentle simmer.
Step 5: Once simmering, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook gently for about 1 hour 30 minutes. You’ll want to check occasionally to make sure it’s not boiling vigorously—just a few lazy bubbles are perfect. The beef should be starting to tenderize but not fully done yet.
Step 6: Stir in the carrots, potatoes, chickpeas, and chopped dried apricots. Cover again and continue simmering for another 45–60 minutes, until both the beef and vegetables are fork-tender. The potatoes should be easy to pierce with a knife, and the beef should shred easily with a fork.
Step 7: Stir in the honey and season to taste with salt and pepper. If the stew seems too thin, you can simmer uncovered for 10–15 minutes to thicken it slightly. The finished stew should have a rich, glossy broth that coats the back of a spoon.
Step 8: Ladle the stew into bowls and garnish generously with fresh coriander or parsley. Serve hot—ideally with some crusty bread or couscous to soak up every last bit of that incredible sauce.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in fridge before reheating.
- Reviving: Reheat gently on stove with a splash of water or stock if too thick.
Serving Suggestions
Complementary Dishes
- Fluffy couscous — The light, grainy texture is a classic pairing that soaks up the spiced broth beautifully without overpowering the stew.
- Warm, crusty bread — A rustic loaf or even some naan is perfect for dipping and ensures you don’t waste a single drop of the flavorful sauce.
- Simple green salad with lemon vinaigrette — The bright, acidic notes help cut through the richness of the stew and refresh the palate between bites.
Drinks
- Mint tea — A traditional Moroccan choice, its refreshing sweetness and herbal notes complement the warm spices in the stew wonderfully.
- Medium-bodied red wine — Something like a Grenache or Syrah has enough fruit and spice to stand up to the stew without clashing.
- Sparkling water with lemon — The effervescence and citrus provide a clean, palate-cleansing contrast to the deep, savory flavors.
Something Sweet
- Orange and almond cake — The citrus and nutty flavors are a lovely, not-too-heavy follow-up that nods to North African dessert traditions.
- Date and walnut energy balls — These no-bake bites are quick to make and offer a naturally sweet, chewy finish that feels just right.
- Vanilla bean panna cotta — Its cool, creamy simplicity is a soothing contrast to the warm, spiced stew you’ve just enjoyed.
Top Mistakes to Avoid
- Overcrowding the pot when browning the beef. If you add too much beef at once, it steams instead of sears, and you miss out on that deep, caramelized flavor. I’ve messed this up before too—patience pays off!
- Adding the vegetables too early. If you put carrots and potatoes in at the beginning, they’ll turn to mush by the time the beef is tender. Staggering the ingredients is key.
- Boiling the stew instead of simmering. A rolling boil will make the beef tough and cause the vegetables to break down too much. Keep it at a gentle, lazy bubble.
- Skipping the garnish. Fresh herbs like coriander or parsley add a burst of color and freshness that lifts the whole dish—don’t underestimate their power!
Expert Tips
- Tip: For an even deeper flavor, marinate the beef overnight in the spice mix (cumin, coriander, cinnamon, etc.) with a tablespoon of olive oil. The spices will penetrate the meat, making every bite more aromatic.
- Tip: If you have time, let the finished stew cool completely and refrigerate it overnight. Reheat gently the next day—the flavors will have melded and intensified beautifully.
- Tip: To make this in a slow cooker, simply brown the beef and sauté the onion and garlic as directed, then transfer everything to the slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
- Tip: For a thicker stew, mix a tablespoon of tomato paste with a little stock and stir it in during the last 30 minutes of cooking. It adds body and a touch of sweetness.
FAQs
Can I make this stew ahead of time?
Absolutely—in fact, it’s even better made a day ahead! Let the stew cool completely, then store it covered in the refrigerator for up to 3 days. The flavors really meld and deepen overnight. Reheat gently on the stovetop over low heat, adding a splash of water or stock if it has thickened too much. You can also freeze it for up to 3 months in an airtight container.
What can I use instead of dried apricots?
If you don’t have apricots, you can use prunes, raisins, or even a handful of pitted dates. They all provide that necessary sweet contrast to the savory spices. If you prefer no dried fruit, a tablespoon of honey or maple syrup stirred in at the end will give a hint of sweetness, though the flavor profile will be slightly different.
Is this stew spicy?
Not really—the warmth comes from spices like cinnamon and cumin, not heat. The optional cayenne adds just a subtle kick, but you can easily leave it out if you’re sensitive to spice. It’s more aromatic and cozy than fiery, making it great for families or those who prefer milder flavors.
Can I use a different meat?
Yes, lamb shoulder is a fantastic substitute and very traditional in Moroccan cooking. Just cut it into cubes and follow the same method. For a lighter version, chicken thighs work well too—reduce the initial simmering time to 30 minutes before adding the vegetables, since chicken cooks faster than beef.
My stew is too thin—how can I thicken it?
The easiest way is to simmer it uncovered for an extra 10–15 minutes to reduce the liquid. If you’re in a hurry, you can mix a tablespoon of cornflour with two tablespoons of cold water to make a slurry, then stir it into the simmering stew and cook for another 2–3 minutes until thickened. Be careful not to add too much, or it can become gloopy.
Moroccan Beef And Vegetable Stew
Make this easy Moroccan Beef and Vegetable Stew for a fragrant, one-pot meal. Tender beef, veggies & warm spices create incredible flavor. Get the recipe now!
Ingredients
For the Stew
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1.5 kg beef chuck (cut into 3 cm cubes)
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2 tbsp olive oil
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1 large onion (finely chopped)
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4 garlic cloves (minced)
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2 tsp ground cumin
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2 tsp ground coriander
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1 tsp ground cinnamon
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1 tsp smoked paprika
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0.5 tsp ground ginger
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0.25 tsp cayenne pepper (optional)
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400 g can chopped tomatoes
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1.5 L beef stock
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3 medium carrots (peeled and sliced into rounds)
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2 medium potatoes (peeled and cubed)
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400 g can chickpeas (drained and rinsed)
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100 g dried apricots (roughly chopped)
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1 tbsp honey
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Salt and freshly ground black pepper (to taste)
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Fresh coriander or parsley (chopped, for garnish)
Instructions
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Pat the beef cubes dry with kitchen paper and season generously with salt and pepper. Heat the olive oil in your large pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides—this should take about 4–5 minutes per batch. Transfer the seared beef to a plate and set aside. You’ll notice those browned bits stuck to the pot; that’s pure flavor, so don’t scrub it out!01
-
Reduce the heat to medium and add the chopped onion to the same pot. Sauté for about 5–6 minutes, until softened and starting to turn golden. Add the minced garlic and cook for another minute until fragrant—you really want to smell that garlic blooming in the oil.02
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Now, add all the ground spices: cumin, coriander, cinnamon, smoked paprika, ginger, and cayenne if using. Stir constantly for about 30–60 seconds until the spices are toasted and aromatic. This quick toasting step makes a huge difference in the depth of flavor.03
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Pour in the chopped tomatoes and use a wooden spoon to scrape up all those browned bits from the bottom of the pot. Let it bubble for a minute or two, then return the seared beef (and any juices) to the pot. Pour in the beef stock, stir everything together, and bring to a gentle simmer.04
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Once simmering, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook gently for about 1 hour 30 minutes. You’ll want to check occasionally to make sure it’s not boiling vigorously—just a few lazy bubbles are perfect. The beef should be starting to tenderize but not fully done yet.05
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Stir in the carrots, potatoes, chickpeas, and chopped dried apricots. Cover again and continue simmering for another 45–60 minutes, until both the beef and vegetables are fork-tender. The potatoes should be easy to pierce with a knife, and the beef should shred easily with a fork.06
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Stir in the honey and season to taste with salt and pepper. If the stew seems too thin, you can simmer uncovered for 10–15 minutes to thicken it slightly. The finished stew should have a rich, glossy broth that coats the back of a spoon.07
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Ladle the stew into bowls and garnish generously with fresh coriander or parsley. Serve hot—ideally with some crusty bread or couscous to soak up every last bit of that incredible sauce.08
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