Slow Cooker Moroccan Beef Stew

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North African dishes are making a splash in the health food world, and for good reason. Traditional spices such as turmeric, ginger, and cumin have natural anti-inflammatory properties, which aid in digestion and might even help prevent cancer. Plus, the flavor profile is warm and fragrant with just the right amount of spice, so you’ll want to dive right in. This Slow Cooker Moroccan Beef Stew captures the traditional Moroccan flavors in an easy-to-make stew right in your slow cooker. We’ve included plenty of fresh vegetables, but you can certainly add more to increase the nutrient profile!

This Moroccan beef stew is excellent served over brown rice or couscous with whole wheat pita bread. It’s the perfect meal for a cool night when you’re in the mood for some spice!

Slow Cooker Moroccan Beef Stew

Slow Cooker Moroccan Beef Stew

Yields: 6 servings | Calories: 339 | Total Fat: 12g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 73mg | Sodium: 558mg | Carbohydrates: 32g | Fiber: 5g | Sugar: 19g | Protein: 29g | SmartPoints (Freestyle): 11


  • 1 1/2 pounds cubed chuck roast, or beef stew cubes
  • 3 tablespoons flour
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon black pepper
  • 3 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/4 teaspoon tumeric
  • 1 yellow onion, coarsley chopped
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 (15 ounce) can diced tomatoes
  • 1 1/2 cups beef broth
  • 1 cup golden raisins
  • 1/4 cup slivered almonds


  1. Roll beef cubes in flour, shake off excess. Heat olive oil in a skillet over medium heat, add floured beef and brown, 5-6 minutes Transfer the beef and drippings to the slow cooker. Add all the remaining ingredients, except the raisins and almonds. Stir to combine, cook 6-8 hours on low, or 4-6 hours on high.
  2. After it has finished cooking, stir in the raisins and almonds and cook for an additional 10 minutes on high. If desired, serve over couscous or brown rice!
    Freeze Ahead:
  1. If desired, allow cooked stew to cool completed before storing in an airtight container for up to 2 months.

Other recipes to try:

Moroccan Vegetable Tagine

Chicken Biryani

One-Pot Chicken Paella

How did this recipe turn out for you? What did you like about it? We want to hear from you, so let us know in the comments section below!