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Moroccan Braised Beef

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. In the same pot, add chopped onion and cook for 5 minutes until softened. Add garlic and cook another minute.
  3. Stir in cumin, coriander, cinnamon, paprika, and ginger. Toast the spices for 1 minute.
  4. Return beef to the pot along with diced tomatoes and broth. Bring to a simmer.
  5. 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.
  6. 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

Find it online: https://ukfinda.com/moroccan-braised-beef/