Moroccan-Spiced Beef and Butternut Squash Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty beef stew infused with warm Moroccan spices and tender butternut squash, perfect for a nourishing Whole30 meal. This moroccan-inspired beef (whole30, gluten free) ready in about 130 minutes pairs beef chuck, cut into 1-inch cubes, large, diced yellow onion, minced garlic cloves 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 110 min Serves 6 Moroccan cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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.

Frequently asked questions

How long does Moroccan-Spiced Beef and Butternut Squash Stew take to make?

Total time is about 130 minutes (20 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Moroccan-Spiced Beef and Butternut Squash Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced yellow onion from drying out.

Can I substitute ingredients in Moroccan-Spiced Beef and Butternut Squash Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Moroccan-Spiced Beef and Butternut Squash Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Moroccan-Spiced Beef and Butternut Squash Stew whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes