Quick, Easy and Delicious Moroccan Beef Stew

Can’t travel but want the exotic flavors of Morocco? Then you might really enjoy to this easy and delicious Moroccan Beef Stew recipe. I’ve been making it for years. I had forgotten about this dish until I was riding my Peloton and thinking about what I wanted for dinner (which is totally the norm for me). I had a hankering for a dish that was both sweet and savory (my favorite combination) and suddenly remembered this stew. This recipe has chickpeas, olives, raisins and a rich broth seasoned with cumin and cinnamon.

Easy and Delicious Moroccan Beef Stew

I can’t take credit for this recipe. It’s from a cookbook I use all the time Robin to the Rescue: Quick & Simple Recipes for Delicious Home Cooking but as I always do, I have changed up the recipe a bit to make it more to my (and my family’s) liking. This Moroccan beef stew takes about 30 minutes to prepare from start to finish. The prep time is about 10-15 minutes and the active cooking time is only 15 minutes.

Moroccan Beef Stew Recipe

Serves 4  |  Prep Time 15 min  | Cook Time 15 min

Moroccan Beef Stew ingredients fountainof30

Ingredients

1 tablespoon of olive oil

1 and 1/4 pounds of lean meat (like sirloin, rib-eye or round) cut into 1-inch cubes

1/2 cup chopped sweet onion like Vidalia

12 baby carrots chopped

3 cloves of fresh garlic, minced

2 teaspoons paprika

2 teaspoons cumin

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

2 cups beef broth

1 can (15 oz.) can chick peas rinsed and drained

1 cup pitted kalamata olives, drained and halved

1/2 cup golden raisins

fresh cilantro to taste for garnish

Instructions

  1. Heat the oil in a large non-stick pot over medium-high heat. Add the beef and cook until brown on all sides (about 5 minutes). Then remove the beef from the pot and set aside on a plate.
  2. To the same pan (do not drain the liquid) add the garlic, onions and carrots and cook, stirring until softened (about 3 minutes).
  3. Add the paprika, cumin, cinnamon, salt and pepper and cook another minute.
  4. Return the beef to the pot and add the beef broth, chickpeas, olives and raisins.
  5. Bring to a simmer and reduce the heat to medium-low, continue to simmer until the beef is cooked through, about 5 minutes.
  6. Remove from heat and serve with some fresh cilantro on top.

Moroccan Beef Stew lean meat cubed in pan

Moroccan Beef Stew saute spices

Moroccan Beef Stew simmer

Serving Tips

I usually serve this stew over couscous, but it is also delicious over rice or cauliflower rice. You could also swap out the beef for chicken or lamb if you prefer. The original recipe calls for the cilantro to be cooked in at the last minute, but I prefer it served fresh on top. Besides, cilantro is a personal spice and my kids won’t touch it so my husband and I add it to ours.

Boy eating Moroccan Beef Stew fountainof30

Yield: 4

Easy and Delicious Moroccan Beef Stew

Moroccan Beef Stew recipe fountainof30

This Moroccan beef stew dish is both sweet and savory. The recipe has chickpeas, olives, raisins and a rich broth seasoned with cumin and cinnamon.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon of olive oil
  • 1 and 1/4 pounds of lean meat (like sirloin, rib-eye or round) cut inton1-inch cubes
  • 1/2 cup chopped sweet onion like Vidalia
  • 12 baby carrots chopped
  • 3 cloves of fresh garlic, minced
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 2 cups beef broth
  • 1 can (15 oz.) can chick peas rinsed and drained
  • 1 cup pitted kalamata olives, drained and halved
  • 1/2 cup golden raisins
  • fresh cilantro to taste for garnish

Instructions

          1. Heat the oil in a large non-stick pot over medium-high heat. Add the beef and cook until brown on all sides (about 5 minutes). Then remove the beef from the pot and set aside on a plate.
          2. To the same pan (do not drain the liquid) add the garlic, onions and carrots and cook, stirring until softened (about 3 minutes).
          3. Add the paprika, cumin, cinnamon, salt and pepper and cook another minute.
            Return the beef to the pot and add the beef broth, chickpeas, olives and raisins.
          4. Bring to a simmer and reduce the heat to medium-low, continue to simmer until the beef is cooked through, about 5 minutes.
          5. Remove from heat and serve with some fresh cilantro on top.

Notes

I usually serve this stew over couscous, but it is also delicious over rice or cauliflower rice. You could also swap out the beef for chicken or lamb if you prefer. The original recipe calls for the cilantro to be cooked in at the last minute, but I prefer it served fresh on top.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 266Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 956mgCarbohydrates: 36gFiber: 7gSugar: 16gProtein: 7g
Lauren Dimet Waters Signature

Try more of Lauren’s delicious recipes like Easy and Delicious Apple Cider Cake and Simple and Delicious Savory Stuffed Pumpkin.

Photos: Fountain Of 30

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