Moroccan Braised Beef is a deeply flavorful, slow-cooked dish infused with warm spices, tender vegetables, and a hint of sweetness from dried fruits. With rich, aromatic notes of cinnamon, cumin, and coriander, this North African-inspired stew is both comforting and exotic. Serve it over couscous or rice for a hearty, soul-satisfying meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef chuck or stewing beef (cubed)oniongarlicolive oilcarrotscelerytomatopastebeef broth or stockground cumin ground corianderground cinnamonpaprika ground ginger (optional)harissa or chili paste (optional)salt and pepperdried apricots or raisins (optional for sweetness)chickpeas (optional)fresh cilantro or parsley (for garnish)
directions
Season beef cubes with salt and pepper. In a heavy pot or Dutch oven, heat olive oil and sear beef in batches until browned. Set aside.
In the same pot, sauté chopped onion, garlic, carrots, and celery until softened.
Stir in tomato paste and spices—cumin, coriander, cinnamon, paprika, and ginger. Cook until fragrant, about 1 minute.
Return beef to the pot and add broth, just enough to cover. Stir in harissa if using.
Bring to a simmer, cover, and cook on low heat for 2½ to 3 hours, or until the beef is fork-tender.
Add dried fruits and chickpeas (if using) in the last 30 minutes of cooking.
Adjust seasoning to taste. Garnish with fresh herbs before serving.
Serve hot over couscous, rice, or mashed potatoes.
Servings and timing
This recipe serves 6–8 people.
Preparation time: 20 minutes
Braising time: 2½ to 3 hours
Total time: 3 hours 20 minutes
Variations
Use lamb instead of beef for a more traditional Moroccan flavor.
Add preserved lemon or olives for a tangy twist.
Include butternut squash or sweet potatoes.
Add a pinch of saffron for luxurious depth.
Top with toasted almonds or pine nuts for crunch.
storage/reheating
Store in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove, adding broth or water if needed.
Freeze for up to 3 months. Thaw overnight before reheating.
FAQs
Can I make this in a slow cooker?
Yes, after searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours.
What cut of beef works best?
Chuck roast or stewing beef works well because they become tender when slow-cooked.
Is this dish spicy?
It’s mildly spiced, but harissa can add heat—adjust to your taste.
Can I use canned tomatoes?
Yes, a small amount of diced tomatoes can be added for a more saucy texture.
Do I need to soak the dried fruits?
Not necessary—they soften in the braise, but you can soak them briefly if you prefer.
What’s the best side dish?
Couscous is traditional, but rice, quinoa, or even flatbread pair well.
Can I make it ahead of time?
Yes, it tastes even better the next day as the flavors deepen.
Can I use fresh herbs in cooking?
Use dried while cooking and fresh as a garnish for the best effect.
How thick should the sauce be?
It should be rich and slightly thickened—simmer uncovered at the end if it’s too watery.
Can I add yogurt?
Serve with a dollop of yogurt on top for creaminess and contrast.
Conclusion
Moroccan Braised Beef is a fragrant, slow-simmered masterpiece that delivers layers of spice, tenderness, and warmth. Whether served for a special occasion or a cozy night in, it brings the soul of Moroccan cooking to your table—rich, rustic, and irresistibly aromatic.
PrintMoroccan Braised Beef
Moroccan Braised Beef is a rich, slow-cooked dish infused with warm spices like cinnamon, cumin, and paprika, and simmered with tomatoes, onions, and dried fruits for a savory-sweet North African flavor profile. It’s perfect served over couscous or rice for a comforting meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Moroccan
- Diet: Halal
Ingredients
- 2 lbs beef chuck or stew meat, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon ground ginger
- Salt and black pepper, to taste
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup beef broth or water
- 1/3 cup dried apricots, chopped
- 1/4 cup raisins or golden raisins
- 1 tablespoon honey (optional, for added sweetness)
- Fresh cilantro or parsley, for garnish
Instructions
- Season beef chunks with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown beef on all sides in batches. Remove and set aside.
- In the same pot, add chopped onion and cook for 5 minutes until softened. Add garlic and cook another minute.
- Stir in cumin, coriander, cinnamon, paprika, and ginger. Toast the spices for 1 minute.
- Return beef to the pot along with diced tomatoes and broth. Bring to a simmer.
- Stir in dried apricots, raisins, and honey (if using). Reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until beef is tender. Stir occasionally and add a splash of water if it becomes too dry.
- Adjust seasoning as needed. Garnish with fresh herbs and serve hot over couscous, rice, or with flatbread.
Notes
- For more depth of flavor, prepare a day in advance and reheat before serving.
- Can be adapted for a slow cooker—cook on low for 6–8 hours.
- Chickpeas or root vegetables can be added for variety and extra heartiness.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 12g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg