Moroccan Spiced Beef Stew

Moroccan Spiced Beef Stew

Course: Dinner
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 4
Author: Edyta
Print Recipe


  • 1 1/2 pound of grass fed beef cut into chunks
  • 1 1/2 cups of pearl onions
  • 8 oz of button mushrooms
  • 1 cup of carrots , chopped
  • 5 prunes , cut into few pieces
  • 1 cup of red wine
  • 2 1/2 cups of beef stock
  • 1 tablespoon of ghee or oil for cooking
  • 2 cloves of garlic , chopped
  • 1 tablespoon of tomato paste
  • 1 teaspoon of cumin
  • 1 teaspoon of sweet paprika
  • 1/4 teaspoon of cinamon
  • 1/4 teaspoon of ginger
  • 1 tablespoon of flour (optional)
  • Parsley for garnish
  • Salt and Pepper


  • Heat up ghee or oil in a Dutch Oven or other heavy pot
  • Season the meat with salt and pepper
  • Put the meat in a pot and brown on each side
  • Once browned remove meat from the pot
  • Add spices to the pot: cumin, paprika, cinnamon, ginger and cook for a minute
  • Add tomato paste and garlic and cook for another minute
  • Add mushrooms and pearl onions and cook for 5 minutes
  • Add wine and cook for a couple of minutes
  • Add meat back to the pot
  • Add carrots and prunes
  • Pour the stock, cover and cook for about 50 minutes until the meat is tender.
  • If the sauce is not thick enough, you can mix flour with 1/3 cup of water, mix it well and add it to the pot
  • Let it cook for a few minutes more
  • Sprinkle some parsley and serve the stew with mashed potatoes.