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Moroccan Beef Stew


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  • 2 T. canola oil
  • 1 3/4 lbs. beef stew meat, cut into 1" cubes
  • 2-3 T. flour
  • 3/4 t. coarse salt, divided
  • 1/8 t. pepper
  • 1 medium onion chopped
  • 1 t. cumin
  • 1/2 t. cinnamon
  • 1/4 t. ground cloves
  • 1 14 oz. can lower sodium beef broth
  • 1 c. pitted prunes
  • 1/2 c. golden raisins
  • 4 cups baby spinach coarsely chopped


Preparation time 20mins
Cooking time 90mins


Step 1

Heat oil in a Dutch over on medium-high. In a bowl, toss beef cubes into flour, 1/4 t. salt and the pepper. Add half of beef to pot. Brown on all sides, about 4 minutes. With slotted spoon, remove beef to plate. Repeat with remaining beef. Reduce heat to medium and add onion to pot. Coot 3-5 minutes to soften. Sprinkle with cumin, cinnamon and cloves. Cook 1 minute. Add a splash of the beef broth; cook 1 minute, scraping up any browned bits from the pot. Add remaining broth and bring to a boil. Return beef to pot along with any liquid. Cover and simmer 1 hour on low heat. Stir in prunes and raisins. Cover and cook 15 minutes. Uncover and stir in spinach. Cook, uncovered, 5 minutes. Season with remaining salt.

Add more broth if mixture becomes too dry.


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