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A bowl of Moroccan beef stew with tender beef, chickpeas, and a thick, spiced broth, garnished with cilantro. Served alongside couscous and warm pita bread.

One-Pot Moroccan Beef Stew

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This Moroccan beef stew is rich, aromatic, and packed with deep, warm spices. Slow-simmered beef, chickpeas, and dried fruit create a balance of savory and slightly sweet flavors in one hearty dish.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean, Moroccan
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds beef chuck or stew meat cut into 1-inch pieces
  • 2 tablespoons olive oil for searing
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can crushed tomatoes 14 oz can
  • 4 cups beef broth low sodium preferred
  • 1 can chickpeas drained and rinsed
  • ½ cup dried apricots chopped
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper freshly ground
  • 1 tablespoon honey optional, for extra sweetness
  • ¼ cup fresh cilantro chopped, for garnish

Equipment

  • Large Dutch Oven or Heavy Pot For slow simmering the stew
  • Wooden spoon For stirring and scraping up flavorful bits
  • Ladle For serving

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
  2. Add diced onions to the same pot and cook for 5 minutes until softened. Stir in garlic and cook for another minute.
  3. Sprinkle in cinnamon, cumin, and smoked paprika. Stir and toast the spices for about 30 seconds.
  4. Pour in crushed tomatoes and beef broth. Return the seared beef to the pot and bring everything to a gentle simmer.
  5. Cover and let it cook on low heat for about 1 hour, stirring occasionally.
  6. Stir in chickpeas and dried apricots. Simmer uncovered for another 20-30 minutes until the beef is tender and the sauce thickens.
  7. Adjust seasoning with salt, pepper, and honey if using. Garnish with fresh cilantro before serving.

Notes

  • For a thicker stew, let it simmer uncovered for the last 10 minutes.
  • Leftovers store well and taste even better the next day.
  • Pair with couscous or warm pita bread for the best experience.

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