Moroccan Beef Stew

Moroccan Beef Stew
Servings: 6 Prep 15 mins Cook 2 hrs 5 mins


  • 2 tablespoons vegetable oil
  • 2 pounds beef chuck for stew, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium onion, diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 14 1/2 ounce can beef broth
  • 1 cup pitted prunes, chopped
  • 1 cup dried apricots, chopped
  • 3 cups baby spinach, roughly chopped
  • Cooked pearl couscous (optional)

Make It

1. Heat oil in a large pot over medium-high heat. In a bowl, toss beef cubes in flour, 1/4 teaspoon of the salt and the pepper. Add half of beef to pot. Brown on all sides, about 4 minutes. Remove to a plate with a slotted spoon and repeat with remaining beef.

2. Reduce heat to medium and add onion to pot. Cook 3 to 5 minutes to soften. Sprinkle with cumin, cinnamon and cloves. Cook 1 minute. Add a splash of the beef stock; cook 1 minute, scraping up any browned bits from bottom of pot.

3. Add broth and bring to a boil. Return beef to pot along with any liquid. Cover and simmer 1-1/2 hours over low heat.

4. Uncover pot and stir in prunes and apricots. Cover and cook 15 minutes. Uncover and stir in spinach. Cook, uncovered, 5 minutes. Season with remaining 1/2 teaspoon salt. Serve stew over pearl couscous, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 392, Fat, total (g): 12, chol. (mg): 64, sat. fat (g): 3, carb. (g): 36, fiber (g): 4, pro. (g): 35, sodium (mg): 670, Percent Daily Values are based on a 2,000 calorie diet.