Moroccan Beef Stew



Recipe Information

Total Time: 

40 minutes



Sweet, savory and aromatic, this quick and flavorful stew is a delight for the senses. Perfect served with couscous or rice, flatbread and a green salad.


  • 1/4 cup olive oil, divided
  • 2 pounds beef, cut into 1-inch cubes
  • 2 cups onions, chopped (1 large)
  • 2 cups carrots, chopped (3 medium carrots)
  • 2 tablespoons fresh garlic, chopped
  • 1 tablespoon paprika
  • 2 teaspoons cumin, ground
  • 1 teaspoon cinnamon, ground
  • 2 cups beef broth
  • 1/2 cup kalamata olives, pitted
  • 1/2 cup raisins
  • 1 (15-ounce) can garbanzo beans, drained
  • 1/2 cup fresh cilantro, chopped
  • 1/2 teaspoon lemon zest


  1. Heat 3 tablespoons of oil in a large, heavy saucepan over medium heat.
  2. Sprinkle beef with salt and pepper and add to pan and brown on all sides, about 5-7 minutes. Transfer to plate along with juices.
  3. Add 1 tablespoon oil, onion, carrots and garlic to the pan; cook until vegetables are soft, stirring frequently, about 10 minutes.
  4. Add spices and stir 1 minute.
  5. Add broth, olives, raisins, beans and cilantro and the beef with the juices, and bring it all to a boil. Lower the heat and simmer until juices thicken and beef is tender, about 10-15 minutes.
  6. Add lemon zest and serve.

Nutritional Information

Per Serving: 474 calories, 16g fat, 60mg cholesterol, 48g carbohydrates, 12g dietary fiber, 34g protein 259 mg sodium