Moroccan-Spiced Beef and Butternut Squash Stew

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Hearty beef stew infused with warm Moroccan spices and tender butternut squash, perfect for a nourishing Whole30 meal. This Moroccan-inspired beef recipe (whole30, gluten free), ready in about 130 minutes, pairs beef chuck, cut into 1-inch cubes, butternut squash, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 medium (about 3 cups), peeled and cubed butternut squash
• 1 large, diced yellow onion
• 3 medium, sliced into 1/4-inch rounds carrots
• 4 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 4 cups, unsalted beef broth
• 3 tbsp, divided olive oil
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 1/2 tsp, divided sea salt
• 1 tsp, divided black pepper
• 1/4 cup, chopped (for garnish) fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lbs beef chuck cubes with 1 tsp sea salt and 1/2 tsp black pepper. Brown beef in batches for 3-4 minutes per side until deeply browned. Remove beef and set aside.
2. Step 2: Add 1 tbsp olive oil to the pot. Sauté 1 large diced yellow onion and 3 sliced medium carrots with 4 minced garlic cloves for 5-6 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp sea salt, and 1/2 tsp black pepper. Cook spices with vegetables for 1-2 minutes to bloom flavors.
4. Step 4: Return beef to the pot along with 3 cups peeled and cubed butternut squash and 4 cups unsalted beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours until beef is tender and squash is soft.
5. Step 5: Adjust seasoning with remaining 1/2 tsp sea salt and 1/2 tsp black pepper. Serve stew garnished with 1/4 cup chopped fresh cilantro.