Name: Moroccan Beef Stew with Spices, Root Vegetables, and Dried Fruit Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 3 h 50 min
Cuisine: Moroccan
Ingredients: 2 1/2 pounds beef chuck roast stew meat, or beef round steak; 1 tablespoon Kosher salt; Black pepper to taste; 1 teaspoon Spanish paprika or sweet paprika; 1 teaspoon cumin; 1/2 teaspoon cinnamon; 1/4 teaspoon turmeric; 3 tablespoons olive oil or avocado oil or ghee; 1 white or yellow onion, chopped; 3 cloves garlic, minced; 4 cups beef broth; 1 15-ounce can diced tomatoes; 2 tablespoons tomato paste; 1 tablespoon ginger powder; 2 teaspoons cumin; 1 tablespoon Spanish paprika or sweet paprika; 1/2 teaspoon cinnamon or 2 cinnamon sticks (remove when adding root vegetables); 1/4 teaspoon cayenne pepper (optional); 3 carrots, peeled and cut into large chunks; 2 turnips, trimmed and cut into large chunks; 1/3 cup dried apricots, chopped into small pieces; 2 tablespoons raisins or golden raisins

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If you’ve ever dreamed of a stew that warmly wraps you up from the inside out with a hug of bold spices, tender beef, and a surprising touch of sweetness, this Moroccan Beef Stew with Spices, Root Vegetables, and Dried Fruit Recipe is absolutely the one to make. It effortlessly blends the rich aromas of cumin, cinnamon, and paprika with hearty root vegetables and the gentle sweetness of dried apricots and raisins, creating a layered, comforting meal. Whether it’s a cozy dinner or a special gathering, this stew brings both depth and warmth to your table like a delicious story told bite after bite.

Ingredients You’ll Need

A clear glass bowl filled with thick, dark red chunks of raw meat, each piece coated in a layer of dry seasoning with bits of white fat visible on some. The bowl is placed on a white marbled surface with a small clear glass bowl of light yellow oil set above it. A light grey and white checkered cloth lies partially at the bottom right edge. The lighting is bright and natural, highlighting the rich colors and textures of the meat and oil photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe is straightforward yet brings something special to the stew—whether it’s the rich umami of beef broth or the vibrant warmth of spices. Together, they create a harmony of flavors and textures that make every spoonful unforgettable.

Beef chuck roast or stew meat (2 1/2 pounds): Perfectly tender and flavorful when slow-cooked to melt-in-your-mouth goodness.
Kosher salt (1 tablespoon): Enhances all the flavors naturally without overpowering the dish.
Black pepper (to taste): Adds a subtle heat that complements the warmth of the spices perfectly.
Spanish or sweet paprika (1 teaspoon): Brings a gentle smokiness and beautiful color to the stew.
Cumin (1 teaspoon): Offers earthy and nutty notes, a key signature of Moroccan cuisine.
Cinnamon (1/2 teaspoon): Adds a cozy sweetness and warmth that balances the savory ingredients.
Turmeric (1/4 teaspoon): Lends a golden hue and subtle earthiness, along with anti-inflammatory benefits.
Olive oil, avocado oil, or ghee (3 tablespoons): For flavorful browning and sauteing that builds the stew’s base.
Onion (1, white or yellow, chopped): Sweetens the stew naturally as it cooks down.
Garlic (3 cloves, minced): Infuses aromatic punch that wakes up every other ingredient.
Beef broth (4 cups): Creates a rich, savory liquid foundation for the stew’s layers of flavor.
Diced tomatoes (1 15-ounce can): Adds acidity and depth to balance the meat and spices.
Tomato paste (2 tablespoons): Concentrates tomato flavor and thickens the stew perfectly.
Ginger powder (1 tablespoon): Introduces a gentle, zesty warmth that livens up the dish.
Cayenne pepper (1/4 teaspoon, optional): For those who love an optional bit of heat to brighten the stew.
Carrots (3, peeled and cut into large chunks): Add sweetness and tender texture to each bite.
Turnips (2, trimmed and cut into large chunks): Bring a slightly peppery, earthy note that balances the sweetness.
Dried apricots (1/3 cup, chopped): Provide delightful bursts of sweet fruitiness against the savory backdrop.
Raisins or golden raisins (2 tablespoons): Add chewiness and subtle sweetness that enhances the stew’s signature flavor contrast.

How to Make Moroccan Beef Stew with Spices, Root Vegetables, and Dried Fruit Recipe

Step 1: Prep and Spice the Beef

Start by cutting your beef chuck or round steak into large chunks — the heartiness of these pieces means slow cooking will tenderize them beautifully. Then mix together the beef spice rub with salt, pepper, paprika, cumin, cinnamon, and turmeric. Coat every piece of beef generously and let it marinate for at least an hour. This step infuses your meat with deep, complex flavor before it even hits the pot.

Step 2: Brown the Beef

Take a large Dutch oven or a heavy, lidded pot and heat your oil over medium heat. Brown the beef chunks in batches — this is where the magic starts with that caramelized crust developing, adding layers of flavor. Avoid overcrowding so the meat browns instead of steaming. Once browned, set the beef aside on a plate.

Step 3: Sauté Aromatics

In the same pot, add your chopped onion and minced garlic. Let them cook gently until softened and fragrant, about 7 to 10 minutes. This builds the stew’s flavor foundation with sweet and savory notes, soaking up any leftover browned bits from the beef.

Step 4: Build the Stew Base

Return your beef to the pot and pour in the beef broth, diced tomatoes, tomato paste, and spices including ginger, cumin, paprika, cinnamon, and optional cayenne. Stir everything well and bring to a gentle simmer. Then lower the heat and cover the pot for a slow, comforting cook of about two hours. During this time, the beef will become wonderfully tender, soaking up all the aromatic flavors.

Step 5: Add Root Vegetables and Dried Fruit

Once the beef is tender, add the chunky carrots, turnips, chopped dried apricots, and raisins. Pop the lid back on and let the stew continue cooking for another 30 minutes. This final simmer softens the vegetables while the dried fruit releases a hint of sweetness that beautifully contrasts the savory spices.

How to Serve Moroccan Beef Stew with Spices, Root Vegetables, and Dried Fruit Recipe

A white pot filled with a rich, dark brown stew containing large chunks of tender meat, bright orange carrot pieces, and yellow potato cubes, all floating in a thick, glossy sauce. Small green cilantro leaves are scattered on top, adding a fresh touch. The pot is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped cilantro or parsley adds a vibrant freshness that cuts through the richness and brightens the plate. Toasted slivered almonds or a dollop of plain yogurt also complement the stew’s texture and flavor in a lovely way.

Side Dishes

This Moroccan Beef Stew is hearty enough to shine on its own, but serving it over fluffy mashed cauliflower keeps it light while soaking up every flavorful drop. Alternatively, fragrant couscous, warm rice, or even crusty bread work wonderfully to round out the meal.

Creative Ways to Present

For a special occasion, serve the stew in beautiful tagine dishes for authentic flair. You can also transform it into a warming stew bowl topped with roasted chickpeas and a drizzle of harissa for an exciting twist. Layering the stew over lentil or quinoa salads creates a fusion-style presentation sure to impress.

Make Ahead and Storage

Storing Leftovers

This Moroccan Beef Stew stores beautifully in airtight containers in the fridge for up to 4 days. The flavors deepen even more overnight, making leftovers a treat that tastes just as vibrant as the first serving.

Freezing

You can freeze the stew in portioned containers for up to 3 months. Be sure to cool it completely before freezing. When you’re ready, thaw in the refrigerator overnight to preserve the texture and flavor.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short bursts to avoid overcooking the tender beef. Adding a splash of broth or water while reheating helps maintain the stew’s juicy, luscious consistency.

FAQs

Can I use other types of meat for this Moroccan Beef Stew with Spices, Root Vegetables, and Dried Fruit Recipe?

Absolutely! While beef chuck is ideal for its tenderness after slow cooking, lamb or even hearty cuts of pork can work beautifully if you prefer a different protein. Just adjust cooking times as needed.

What can I substitute if I don’t have dried apricots or raisins?

Feel free to swap in other dried fruits like dried cherries, cranberries, or chopped dates. Each will add similar sweet bursts and contribute their own unique flavor to the stew.

Is this stew spicy?

The stew has warm, aromatic spices rather than sharp heat. The cayenne is optional and can be omitted if you prefer no heat at all. The overall effect is soothing rather than fiery.

Can I prepare this stew in a slow cooker?

Yes! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours. Add the root vegetables and dried fruit in the last hour of cooking.

What are some good alternatives to mashed cauliflower for serving?

If mashed cauliflower isn’t your thing, try creamy polenta, couscous, or even a simple side of steamed rice. All will soak up the delicious stew juices beautifully.

Final Thoughts

This Moroccan Beef Stew with Spices, Root Vegetables, and Dried Fruit Recipe is like a warm, flavorful embrace on a plate. It’s effortless in the kitchen but filled with layers of taste that will make everyone at the table ask for seconds. Whether you’re cozying up on a chilly evening or planning a festive meal, this stew is one you’ll return to again and again.