This braised Moroccan Beef Stew with Chickpeas uses herbs and spices in a savory-sweet broth and can be cooked in a Dutch oven, Instant Pot or Slow Cooker.
How to Make Braised Moroccan Beef Stew with Chickpeas Recipe
Have you wanted to taste a bit of authentic Mediterranean cooking but were afraid to give it a try? Well, you won’t be disappointed with this amazing Moroccan Braised Beef Stew recipe. It’s rich with a spicy, savory-sweet broth that surrounds beef chunks and chickpeas.
It’s one of those dishes that surely makes it onto my must-make list of recipes for my family.
And, besides making a large serving of stew–enough for six servings–it stores well too, which is great for those who need or want to do advanced meal planning.
What I love most about this recipe is that it is very simple to make. It is a one pot meal. Everything can be dumped in your cooking vessel and simmered until the meat is fork-tender.
RELATED: Traditional Osso Buco Recipe
It’s also very economical because it uses chuck roast (a very budget-friendly beef cut) along with a handful of accessible pantry items.
Like I mentioned above this recipe includes economy-friendly chuck roast, raisins, spices like cayenne pepper, ground cumin and coriander, garlic powder, and of course, salt and pepper.
To this delicious melange, you’ll add chopped tomatoes…
and sliced onions…
…topped with chickpeas.
Then, it’s time to cook it in the oven for about three hours.
When the beef is fork-tender, it’s ready to eat. Serve hot.
For more delicious stew recipes, be sure to check out Wisconsin Homemaker’s Pinterest Soup and Stew Board.
Moroccan Beef Stew with Chickpeas
- 2 lbs boneless beef chuck roast cut into 1-inch cubes
- 3 tbsp olive oil
- 3 cups chicken broth
- 2 cups white onions sliced
- 2 cups tomatoes chopped
- 1 tbsp curry powder
- 1 tbsp Spanish paprika
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 2 cups raisins
- 1 tsp black pepper
- 15 oz chickpeas canned
For the Stew:
- Place all ingredients, meat first in either 5-qt. slow cooker, Instant Pot or Dutch oven.
For Instant Pot and Slow Cooker:
- Cover and cook on low for 8-10 hours.
For Oven Braising:
- Cover and bake in oven at 400 degrees F for 2 1/2-3 hours.
- However you cook it, serve immediately or allow to cool slightly before placing in refrigerator, covered. Serve with toasted pita. Enjoy!