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Moroccan Beef Stew

Prep Time15 minutes
Cook Time40 minutes
Servings - 5 persons


  • 2 Tbsp olive oil
  • 1 lb. stew beef (or chuck roast cut into bite size cubes)
  • 1 small onion, diced
  • 6 small carrot sticks, peeled and cut into chunks
  • 15 oz. can diced tomatoes
  • 15 oz. can chick peas
  • 1 cup golden raisins
  • 1 cup kalamata olives
  • 2 cups beef broth
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • Salt and pepper
  • 10 oz. box couscous


  • Heatthe olive oil in a large saucepan. Brown the beef and then add the onion, carrots, diced tomatoes, chickpeas (drained), raisins, olives, broth, cumin and cinnamon. Bring to bubbling and let cook for about 20 minutes, or until beef pieces are cooked through and carrots are soft. Season with salt and pepper to taste.
  • Prepare the couscous as directed on the box.
  • Serve Moroccan Beef Stew over couscous.