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Moroccan Braised Beef Recipe

Moroccan braised beef

This delectable recipe for Moroccan style braised beef is absolutely fabulous if you want something just a little bit different.

It’s like a beef stew, but with savory flavors of the Middle East.

Serve it over plain rice or make a rice pilaf. Or for something more casual, use warm pita bread pieces to soak up all of the wonderful sauce this Middle Eastern beef stew makes.

Moroccan recipes are a bit different than what we usually think of as Mediterranean recipes. The countries on the south side of the Mediterranean Sea, such as Morocco, tend to use different spices and herbs than those on the north side of the Sea, like Italy or Greece.

Moroccan recipes often contain cinnamon and spices that we often associate with Indian food. They just blend them differently.

You will also often see fruit in a Moroccan meat recipe. Raisins and dates are favorites. They tend to add a bit of sweetness to the dish, which is different, but quite nice.

moroccan braised beef

Moroccan Braised Beef Recipe

This delectable recipe for Moroccan style braised beef is like a beef stew, but with savory flavors of the Middle East. Fantastic.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Middle Eastern
Servings 6 Servings
Calories 560 kcal


  • 1/2 cup flour
  • 2 pounds beef chuck roast, boneless, cut into large cubes
  • 3 tablespoons olive oil
  • 28 ounces beef broth
  • 2 cups onion, chopped
  • 14 ounces canned diced tomatoes, undrained
  • 1 cup red wine, dry
  • 2 teaspoons curry powder
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 cups raisins, golden


  • Preheat oven to 350ºF.
  • Place the flour in a large resealable plastic bag. Add the beef and toss it in the bag to coat.
  • In a large skillet, brown the beef in oil. Transfer it to a roasting pan. Stir in broth, onions, tomatoes, wine and the seasonings.
  • Cover and bake at 350ºF for 3 to 4 hours or until the meat is tender. During the last 30 minutes of cooking, stir in the raisins.


Calories: 560kcalCarbohydrates: 46gProtein: 34gFat: 25gSaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 1112mgPotassium: 1160mgFiber: 5gSugar: 4gVitamin A: 229IUVitamin C: 14mgCalcium: 88mgIron: 6mg
Tried this recipe?Let us know how it was!

Serves 6 to 8.

Serve this savory Moroccan beef stew over rice or rice pilaf, or with warmed pita bread to soak up the wonderful juices.


  • If you don’t want to use wine, or don’t have any available, you can replace it with an equal amount of beef broth or stock, in ad. The red wine does add some lovely flavor though.
  • The raisins are optional, but they add a nice layer of sweetness to the beef recipe and add that Moroccan element to the dish.

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moroccan braised beef

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