Moroccan Beef Stew


  • 3 tablespoons olive oil, divided
  • 1 3/4 pounds beef tenderloin, cut into 1-inch cubes
  • 1 1/2 teaspoons ground cinnamon
  • 1 15-ounce can garbanzo beans (chickpeas), drained
  • 1/2 cup halved pitted Kalamata olives
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon finely grated lemon peel

Recipe Preparation

  • Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.

Reviews SectionSo delish! Great flavors and easy to make while tending to baby.AnonymousNew Zealand 09/06/19

The best cuts of beef for a long cooking casserole or stew are the cheaper and tougher cuts like Chuck (Blade), Shin, Brisket or Skirt steak.

A couple of equally delicious alternatives to the currants, sultanas or raisins are quartered dried apricots or dates.

When buying dried fruit I always look for sulphate free. Sulphites are added as a preservative or to retain the colour, especially in apricots. Sulphites have the ingredient list numbers of 221 to 227 and can cause respiratory or skin reactions. I personally get an itchy rash on my neck whenever I unknowingly eat anything containing sulphites.

I also search for dried fruit that doesn’t have “vegetable oil” in the ingredient list. This is often added to keep the fruit separated, however, the processing of vegetable oil makes it a product best to avoid if you are wanting to put the best ingredients into your body. To avoid these added “nasty” ingredients I stock up on organic dried fruit when it is on sale. I know the online shop at Changing Habits sells organic dates that naturally do not have sulphites or vegetable oil.

Moroccan Spiced Beef Stew

This post may contain affiliate links which won’t change your price but will share some commission.

Moroccan Spiced Beef Stew is a wonderful comfort food. It’s best appreciated during the cold winter days when dishes like stews, soups, and sauces simmer forever and make the house smell amazing! Its so homey and brings childhood memories rushing back. I really love the smell of some good stew boiling in a pot on Sunday afternoon. This time I decided to add some additional layer of flavors to my beef stew.

For this recipe, I went all Moroccan… The addition of cinnamon, ginger, and cumin were mesmerizing. It’s pretty interesting how couple of spices can change a regular beef stew to something so extra ordinary. The smell in the house was incredible. For this one, my husband chose not to have any appetizers or snacks before dinner because he didn’t want to spoil his appetite. He said that this dish smelled so good that he couldn’t have anything else until he tried this Moroccan Spiced Beef Stew.

Moroccans are famous for their spices. If you’ve ever been there, you’ll know what I’m talking about. Usually Moroccan towns have an enclosed old town and the markets with little shops called ‘Souks’ inside. The Souks with spices have baskets of different spices that are shaped like little pyramids with spices of different colors. It all looks very impressive. I went to Marrakech many years ago but the picture of theses spices is still very vivid in my memory. If you are a fan of Sex and the City, you may know what I am talking about. In the sequel movie the girls went to Abu Dhabi. To me the scenes filmed in the Souks looked as if they’d actually been filmed in Marrakech. Several scenes filmed in the Souks (like when Carrie lost her passport trying on the shoes) showed images of the colorful “pyramids” of spices. Worth checking out. Anyways, try to add some of these Moroccan spices to your next stew and you won’t regret it. Moroccan Spiced Beef Stew is a go to dish for a cold winter night.

Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

Moroccan Beef Stew Recipe

Heat 1 Tbsp. oil in a large Dutch oven or heavy pot over medium-high heat. Add beef, 1 tsp. salt, and ¼ tsp. pepper and cook, stirring occasionally, until no juices remain and meat is browned, about 10 minutes.

Add remaining 1 Tbsp. oil, garlic, carrot, onion, and ½ tsp. salt and cook until vegetables are softened, 6 to 8 minutes. Stir in cumin, paprika, cinnamon, and ginger and cook, stirring constantly, 1 minute. Add broth and bring to a boil, scraping up any browned bits. Reduce heat to medium-low, cover, and simmer until beef is just tender, about 45 minutes skim off and discard any foam on surface while cooking, if needed.

Add chickpeas, spaghetti, ½ tsp. salt, and ¼ tsp. pepper and continue to cook, covered, until spaghetti is al dente, 10 to 15 minutes more.

To serve: Season to taste with salt and pepper, then ladle soup into bowls and garnish with cilantro (if using) and lemon wedges on the side.


  • 1 pound beef stew meat, cut into 2-inch pieces
  • 1 tablespoon ras el hanout, or more to taste
  • 2 tablespoons olive oil
  • 1 leek, halved lengthwise and thinly sliced crosswise
  • 1 small onion, cut in half and thinly sliced
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1 cup diced pumpkin
  • 2 tablespoons tomato paste, or more to taste
  • 1 cup rose wine
  • 2 cups beef stock
  • 2 sprigs fresh rosemary
  • 1 sprig fresh mint
  • 1 bay leaf
  • salt and ground black pepper to taste
  • 1 parsnip, halved lengthwise and thickly sliced
  • 1 carrot, halved lengthwise and thickly sliced
  • 2 teaspoons lemon juice, or to taste (Optional)
  • 2 teaspoons white sugar, or to taste (Optional)

Place beef in a large bowl. Add ras el hanout and rub until beef is completely coated. Let sit for 15 minutes.

Heat oil in a stew pot over high heat until shimmering. Add meat, making sure it's not overcrowded, and sear to seal in the juices, stirring occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate.

Reduce heat to medium and add leek and onion to the pot. Saute until leeks turn golden and translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and saute until they begin to soften, 2 to 3 minutes. Add cooked meat back to the pot, along with diced pumpkin and tomato paste. Cook and stir for 2 minutes.

Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Cook until wine reduces by half, 2 to 3 minutes. Add beef stock, rosemary, mint, bay leaf, salt, and pepper and return to a boil. Reduce heat, cover, and simmer for 40 minutes.

Add parsnip and carrot, cover, and simmer until beef is tender, about 40 minutes longer. Taste sauce and add lemon juice and sugar, if needed.


1 T Olive Oil
1 ½ lb beef—I use the small top sirloins from Costco that come four to a pack and use one of them—trimmed and cubed in ½“ squares
1 large onion, chopped
1 large carrot, peeled and chopped
2 garlic cloves, peeled and chopped fine
1 T paprika
2 t ground cumin
1 ½ t ground cinnamon
2 cups low sodium beef broth
1 15 oz can garbanzo beans, rinsed and drained
½ cup golden raisins
½ cup pitted kalamata olives, pitted
½ cup chopped fresh cilantro
2 t finely grated lemon zest


Heat olive oil in heavy large pan or pot over medium high heat. Place beef cubes in pan in one layer (if needed do this in two batches in order to brown beef cubes) and sprinkle with salt and pepper. Brown on all sides, about 3 minutes per batch. Transfer to plate. Add onions, carrots and garlic and sauté for 10 minutes or until soft, stirring frequently. Add spices and stir 30 seconds add broth, garbanzo beans, olives, raisins, and cilantro bring to a boil. Simmer until juices thicken, 5 minutes or so. Add beef and lemon zest back to pan and stir until heated through. Serve over couscous.

Add a couple of glasses of water, cover and cook over a low heat for about an hour and a half. When your Moroccan beef stew is ready, decorate with chopped fresh coriander and serve with Moroccan bread or toasted rustic bread.

Recipe Variations

If you like, you can serve the Moroccan beef stew with couscous on the side. If you don't like vegetables you can omit them from the recipe, the spices will still give a unique flavor to your stew. As an alternative to beef, you could also use veal.

Meal Planning Hacks

I love making this recipe (and so many others!) in my Instant Pot. It’s such a great tool for cooking freezer meals and making meal prep easier. Meal prep and meal planning go hand in hand. If you feel like you’re constantly overwhelmed with the “what’s for dinner, mom?” question, then I’d love for you to check out my Meal Planning Hacks E-Book! I’ll give you 10 amazing ways to make meal planning easier so that it works for you! Sign up here: