Moroccan Stew


A spiced Moroccan stew with tender beef, chickpeas, zucchini and more. Even better when served with couscous.

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Moroccan stew
Veronique van Ohmydish

Made by Véronique

Published at 2020-09-24, this recipe is for 4 people and takes 2 hours 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 06-04-2021

2 hours 40 minutes 4 people Main course
Moroccan stew


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  • 600 grams of beef stew meat
  • 1 zucchini
  • 1 large onion
  • 3 cloves of garlic
  • 3 cm of fresh ginger root
  • 3 tomatoes
  • 1 cinnamon stick
  • 2 tablespoons ras el hanout
  • 400 ml of beef stock
  • 100 grams of dried apricots
  • 1 lemon
  • Half a jar of chickpeas (200 grams)
  • Olive oil
  • Pepper and salt
Moroccan stew ingredients
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Kitchen equipment

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  • Cutting board & chef’s knife
  • Fine grater (optional)
  • A Dutch oven or any pan with a thick bottom
  • Wooden spoon
  • Small sieve
  • Citrus grater and juicer (optional)

Moroccan Stew

2 hours 40 minutes 4 people Main course

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Preparation – 20 minutes

Peel the onion and garlic, finely dicing both. Peel the ginger and either grate or cut this finely.

Wash the zucchini, remove the ends, and cut it into a large dice. Remove the crown of the tomatoes and cut the tomatoes into large pieces.

Remove any excess fat and sinew from the stewing meat, then cut the meat into pieces. Generously season this with pepper and salt.

Moroccan stew
Moroccan stew

Finish Moroccan stew – 2 hours + 20 minutes

Heat a good splash of oil in a dutch oven or any other pan with a thick bottom. Brown the outside of the meat nicely, add the chopped onion and garlic and cook it for a few more minutes.

Add the zucchini and ginger to the pan, cooking it for several minutes before adding the cinnamon stick with the ras el hanout. After everything has cooked together for a little while, add the chopped tomatoes and beef stock. Put a lid on the pan and bring it up to a boil.

Next, turn down the heat and let the meat and vegetables cook for about 1,5 hours. Grate the lemon zest and juice the lemons. Chop the dried apricots roughly, drain the chickpeas and set them aside. After 1,5 hours, add the lemon zest and the juice of one lemon, the chickpeas, and the apricots.

Let everything cook at low heat for another half hour. The stew is ready to eat once the meat is tender. If all the liquid has evaporated but the meat is not done yet, you can add some extra stock or water.

Remove the cinnamon stick and season the dish with pepper and salt. Serve with couscous on the side, enjoy!

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