Moroccan Beef Stew

The first time I saw this recipe was from a product pamphlet in a supermarket community board, I was curious to have it a try because of the unusual combination of ingredients (at least to me), I haven’t tried a Moroccan dish yet when I saw this recipe and it look like it’s easy to cook and prepare just sauté everything and place in the oven. The end result? It passed my taste test, another recipe in my book; it looks like it’s a nice dish to serve in winter specially when topped to smoking hot rice. Try it!


800 g gravy beef or stewing beef, cubed
2 big onions, cubed
1 garlic, minced
2 pcs medium sized carrots, cubed
1 can chickpeas
2 cups pumpkin soup
1 cup water
Moroccan spice blend (see below)

Ingredients (Moroccan spice blend)

1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ginger
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves


1. Prepare a heavy pan and add oil, place beef and brown on all sides.
2. Remove beef and sauté onion, garlic, carrots and Moroccan spice blend.
3. Add water, pumpkin soup and beef, bring to a boil and simmer for 5 minutes.
4. Place everything in an oven proof casserole and place in the oven at 160°C for about 1.5 hours, or until beef is tender.
5. Remove from oven. Stir in chickpeas. Season with salt and pepper. Place back in the oven and continue for additional 30 minutes.
6. Serve with rice.

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12 thoughts on “Moroccan Beef Stew

  1. How interesting you used pumpkin soup as a base for the Moroccan tagine [even if cooked in the oven, methinks the name more than fits!] : looked up your recipe and liked – well, perhaps a little less of that white liquid ‘stuff’ for me :D ! Shall certainly try it!!

  2. Love a free recipe and even better when it delivers. I haven’t had a decent stew in ages, the days get warmer and more humid the fact were only two days from summer might have something to do with it (but) I think a good stew is always great to have on supper stand-by!

  3. Looks terrific! One of the really nice things about Moroccan cooking is using cinnamon in all sorts of savory dishes. It goes particularly well with beef, IMO. Good stuff – thanks.

  4. I’m still trying to get more into Moroccan food. I’ve tried a few tagines but was never the biggest fan. This looks like the perfect intro recipe though, especially with the pumpkin soup base!

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