Description
A warm, Moroccan-inspired stew with tender beef, sweet butternut squash, and aromatic spices slow-simmered to perfection.
Ingredients
Beef:
- 2 lbs beef stew meat, cut into chunks
Vegetables:
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups butternut squash, peeled and cubed
- 2 medium carrots, sliced
Additional:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups beef broth
- 1 cup dried apricots or raisins (optional, for sweetness)
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp ground ginger
- ½ tsp turmeric
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional, for heat)
- Salt & black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large Dutch oven or tagine pot over medium-high heat. Brown beef on all sides, then remove and set aside.
- In the same pot, sauté onion and garlic until fragrant.
- Stir in cumin, cinnamon, coriander, ginger, turmeric, paprika, and cayenne. Toast for 1–2 minutes.
- Add tomato paste, diced tomatoes, beef broth, carrots, and butternut squash. Stir well.
- Return beef to pot, then add chickpeas and dried fruit (if using).
- Bring to a simmer, cover, and cook for 2–2½ hours until beef is tender and squash is soft.
- Adjust seasoning, garnish with fresh herbs, and serve with couscous or rice.
Notes
- Can also be made in a slow cooker (low 7–8 hours / high 4–5 hours).
- Dried apricots give this dish an authentic Moroccan sweetness.
- Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Main Course, Stew
- Method: Stovetop, Slow Cooker (optional)
- Cuisine: Moroccan, North African
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 calories per serving
- Sugar: Varies based on optional ingredients
- Sodium: Varies based on added salt
- Fat: Varies depending on beef cut
- Saturated Fat: Varies depending on beef cut
- Unsaturated Fat: Varies depending on beef cut and olive oil
- Trans Fat: Negligible
- Carbohydrates: Varies based on vegetable content
- Fiber: Varies based on vegetable content
- Protein: Varies based on beef quantity
- Cholesterol: Varies depending on beef cut