Moroccan beef stew

Gravy beef is a tough cut of meat with lots of connective tissue, which is rich in collagen. When cooked slowly, the connective tissue breaks down, resulting in tender, flavoursome meat and a rich, gelatinous gravy. This one pot stew is perfect for the whole family and is so simple to make.

Coat the gravy beef in the spices and then brown in a hot pan. Cook the onions in the spiced oil, add all of the ingredients into the pot and leave to simmer for a couple of hours.

The result is melt-in-the-mouth beef that the whole family will enjoy.

Moroccan beef stew

Course 1 meal a day, Family Meals
Servings 6 adults


  • 1 kg gravy beef
  • 4 TBSP Moroccan spice blend or use the recipe below
  • 3 large carrots cut into thick chunks
  • 2 onions cut into wedges
  • 1/2 bunch coriander stems chopped and leaves picked
  • 400 grams tin of chickpeas drained
  • 400 grams tinned tomatoes
  • 8 medium potatoes halved or quartered
  • 750 ml bone broth or water


  • 1/2 cup dried apricots chopped or 1 TBSP apricot jam

spice blend

  • 1 TBSP ground cumin
  • 1 TBSP ground cinnamon
  • 1 TBSP ground ginger
  • 1 TBSP sweet paprika
  • 1 tsp ground turmeric
  • 1 tsp ground black pepper


  • If making your own spice blend, mix all of the ingredients together in a small bowl. Massage the gravy beef with the spice rub and leave to marinade while you prepare the other ingredients.
  • When you're ready to cook, heat 2-3 tablespoons olive oil or tallow in a casserole dish over medium heat. Add the meat and fry until golden on both sides.
  • Remove the meat and place to the side.In the same dish, add the onion, coriander stems and a good pinch of salt, and fry in the spiced oil for 5 minutes. Add the carrots, chickpeas, tomatoes, browned meat, potatoes, and bone broth or water. Stir well. Bring to the boil, then cover and reduce to low. Cook for 2.5-3 hours, adding extra water, if needed. This can also be cooked in a slow cooker for 6 hours, or until tender. The beef should be very tender.
  • If the sauce is a bit too runny, simmer with the lid off for 5-10 minutes. Season with salt and pepper, stir through coriander and serve on its own or with seasoned couscous.


  • For spoon feeding: Puree the beef and vegetables until smooth, using the broth to thin it out.
  • For BLW: Serve tender meat and vegetables as finger food


Fridge friendly for up to 3 days
Freezer friendly for 3 months
Tried this recipe?Let us know how it was!

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