Moroccan beef ‘melt-away’ stew
Dairy free, Egg free, Gluten Free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
This nourishing Moroccan beef stew is made with collagen-rich gravy beef, slow-cooked with spices, vegetables, and bone broth until meltingly tender. Packed with flavour and perfect for babies, toddlers, and the whole family.
This one-pot Moroccan beef stew is a comforting, flavourful meal for the whole family — and a great way to use gravy beef, a collagen-rich cut that becomes beautifully tender when cooked low and slow. With warming spices, veggies, and nourishing broth, it’s a simple, hearty dish that fills the home with the most delicious aroma.
Gravy beef is naturally tough due to its connective tissue, but once simmered for a few hours (or set and forget in the slow cooker), it turns into soft, melt-in-the-mouth pieces that even little ones can manage. It’s iron-rich, gut-nourishing, and great for batch cooking and freezing too.
For this recipe, I served it with brothy couscous and a dollop of preserved lemon yoghurt – and it was chef’s kiss. Cooking couscous in bone broth is such an easy way to boost nutrition – it soaks it all up and adds extra flavour little ones love.
For ease, we often use Undivided Food Co bone broth in this recipe – it’s rich in flavour, gut-friendly and low in sodium. You can grab it refrigerated in some supermarkets, or shelf-stable online at Part&Parcel (code BOOBTOFOOD orders over $99). Want to learn more about why we love bone broth for babies and toddlers? Read our blog here.
Age Suitability
Suitable from 6 months+, once your baby is managing soft textures and iron-rich foods like slow-cooked meat and legumes.
For babies under 12 months, ensure the chickpeas and meat are mashed or finely shredded.
Serving Suggestions
Serving Suggestions
For Spoon Feeding:
Blend or mash the beef, vegetables, and broth into a soft purée or mash, thinning with extra liquid as needed.
For Baby-Led Weaning:
Serve soft strips of meat, carrot, and potato as finger food. Flatten chickpeas gently with a fork.
For the Whole Family:
Serve as is, or pair with couscous, quinoa, or rice.
Tip: Cook couscous in leftover broth for extra flavour and nourishment – it soaks it right up!
Top with fresh herbs or a spoonful of preserved lemon yoghurt for a delicious, zesty finish.
Storage
Store in the fridge for up to 3 days
Freeze in airtight containers for up to 3 months
Reheat gently on the stove or in the slow cooker until hot throughout
Ingredients
1 kg gravy beef, cut into chunks
1 tbsp olive oil or tallow
1 onion, finely diced
2 carrots, peeled and chopped
1 can chickpeas, drained and rinsed
1 can diced tomatoes
5 small potatoes, chopped
750 mls bone broth or water
A handful of fresh coriander (stems and leaves separated)
Salt and pepper to taste
Optional: 1/2 cup dried apricots, finely chopped.
Spice Rub (or use 3 TBSP store-bought Moroccan blend):
1 TBSP ground cumin
1 TBSP sweet paprika
1 tsp ground coriander
1 tsp ground cinnamon
½ tsp turmeric
1/2 tsp ground ginger
1/2 tsp ground black pepper
Brothy Couscous (optional)
2 cups couscous
2 cups bone broth (or stock or water)
1/4 lemon, juiced.
Lemony Yoghurt (optional)
1/2 cup greek yoghurt
2 tsp preserved lemon, finely chopped
Method
Oven Method:
Mix all spice blend ingredients in a small bowl. Massage the spice rub into the gravy beef and leave to marinate while you prepare the vegetables.
Heat 2–3 tablespoons of olive oil or tallow in a large casserole dish over medium heat. Add the beef and brown on all sides. Remove and set aside.
In the same pan, add the diced onion, coriander stems, and a good pinch of salt. Sauté for 5 minutes until softened and fragrant.
Add the carrots, chickpeas, tomatoes, potatoes, browned beef, and broth or water and apricots if using. Stir well, bring to the boil, then cover and reduce heat to low. Simmer for 2.5 to 3 hours until the beef is very tender, adding extra water if needed.
If the sauce is too runny at the end of cooking, simmer uncovered for 5–10 minutes to thicken.
Stir through coriander leaves before serving. Season to taste.
Slow Cooker Option:
Brown the beef and onions as above, then transfer all ingredients to the slow cooker. Cook on low for 6–7 hours, or until the beef is soft and falling apart.
Brothy Couscous:
Heat bone broth in a small saucepan until boiling
Pour over couscous in a bowl. Shake to so the couscous is covered by the broth, then cover with a plate.
Leave for 10 minutes, then fluff with fork. Stir through a squeeze of lemon juice.
Lemony Yoghurt:
Add yoghurt and preserved lemon to a small bowl and stir to combine.
Swap chickpeas for tinned white beans or lentils
Use sweet potato instead of regular potato
Substitute bone broth with water and a pinch of sea salt if needed
For the lemony yoghurt, if you don’t have preserved lemon, add the zest and juice of one lemon to the yoghurt, also delicious with 1/2 tsp cumin and some mint!
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