Moroccan Beef Stew
Description
This Moroccan Beef Stew brings together the richness of tender beef with the natural sweetness of dried apricots and dates. Infused with warming spices like cinnamon, cumin, and paprika, it’s the perfect balance of savory and sweet. Serve it with couscous, rice, or warm flatbread for a complete meal.
Ingredients
Ingredients
Instructions
Step 1: Sear the Beef
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In a large pot or Dutch oven, heat olive oil over medium-high heat.
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Add beef cubes and sear on all sides until browned (about 6–8 minutes). Remove and set aside.
Step 2: Build the Base
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In the same pot, add onion and sauté for 3–4 minutes until translucent.
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Add garlic and tomato paste, cook for 1 minute more.
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Stir in all the spices: cumin, cinnamon, paprika, turmeric, salt, and pepper.
Step 3: Simmer the Stew
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Return the beef to the pot.
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Add apricots, dates, beef broth, and water. Stir well.
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Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
Step 4: Finish and Serve
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Stir in lemon juice and simmer uncovered for 5 more minutes to concentrate flavors.
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Taste and adjust seasoning if needed.
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Garnish with parsley or cilantro and serve with couscous or flatbread.
Nutrition Facts
Servings 4
Serving Size 1 bowl (~1/4 of total recipe)
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 7g35%
- Cholesterol 85mg29%
- Sodium 450mg19%
- Potassium 600mg18%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 14g
- Protein 36g72%
- Vitamin A 1000 IU
- Vitamin C 10 mg
- Calcium 45 mg
- Iron 3.4 mg
- Vitamin E 2.4 IU
- Folate 70 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips & Swaps
- Use lamb instead of beef for a traditional Moroccan variation.
- Make it spicier by adding chili flakes or harissa.
- Prep ahead: stew tastes even better the next day!
Why You’ll Love It 🧡
- Rich, aromatic, and comforting
- Naturally sweetened with fruit
- Great for make-ahead meals
- A unique spring twist on beef stew
Frequently Asked Questions
Yes! After searing and sautéing, transfer everything to a slow cooker and cook on low for 6–7 hours.
Chuck roast or stewing beef cubes work best.
Yes, this stew freezes well for up to 3 months.
Try couscous, white rice, or toasted flatbread.
Mildly — the dried fruits add a gentle, natural sweetness that balances the savory spices beautifully.
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Shopie Lane
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