Moroccan Beef Stew

Moroccan food is big on aroma, mild spices and delivers on flavour perfect for family meals.

  • Prep Time: 10 minutes
  • Cook Time: 90 minutes
  • Makes: 8 servings
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All You Need

  • 1 1/2 lb (750 g) cubed stewing beef
  • 2 tsp (10 mL) each Club House Ground Cumin, Club House Ground Ginger and Club House Ground Cinnamon
  • 1 tbsp (15 mL) canola oil
  • 2 onions, chopped
  • 1 tsp (5 mL) Club House Prepared Minced Garlic
  • 1 can (540 mL) chickpeas, drained and rinsed
  • 2 carrots, peeled and cut into chunks
  • 10 dried apricots
  • 2 1/4 cups (550 mL) water, divided
  • 1 pkg (34 g) Club House Demi-Glace Gravy Mix with La Grille Spicy Pepper Medley Flavour
  • Fresh cilantro leaves


  1. Mix beef, cumin, cinnamon, and ginger in large bowl.

  2. Heat oil in large Dutch oven or pot over medium heat. Add onion and sauté 4 minutes. Stir in beef, garlic and sauté 3 minutes. Add chickpeas, carrots, apricots, and 1 ¾ cups (425 mL) water. Bring to boil; reduce heat and simmer, covered about 1 ¼ hours or until tender.

  3. Combine gravy mix with ½ cup (125 mL) water and add to stew. Continue to simmer, covered, 15 minutes.

  4. Serve with cilantro.

  5. Tip: Let spices and flavours meld overnight, reheat and serve next day over rice or couscous.


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