Slow-Cooked Beef Stew with Apricots and Cardamom

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

Hearty beef stew slowly simmered with dried apricots and fragrant cardamom pods, creating a sweet and savory Middle Eastern-inspired dish. This Middle Eastern-inspired beef recipe, ready in about 145 minutes, pairs beef chuck, cubed, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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: 25 min Cook: 120 min Serves 6 Middle Eastern cuisine 540 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubed, browning in batches for 5-6 minutes until well caramelized. Remove beef and set aside.
  2. Step 2: Add 2 medium chopped onions and 4 minced garlic cloves to the pot; sauté for 5 minutes until softened and golden.
  3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, and 6 whole green cardamom pods, cooking for 1 minute until fragrant.
  4. Step 4: Return beef to the pot along with 3 cups beef broth, 2 tbsp tomato paste, 1 cup chopped dried apricots, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer.
  5. Step 5: Add 3 medium carrot chunks and 2 medium diced potatoes. Cover and reduce heat to low; simmer gently for 2 hours until beef is tender and vegetables are cooked through.
  6. Step 6: Remove cardamom pods, stir in 1/4 cup chopped fresh cilantro, and adjust seasoning if needed. Serve hot with crusty bread or rice.

Frequently asked questions

How long does Slow-Cooked Beef Stew with Apricots and Cardamom take to make?

Total time is about 145 minutes (25 min prep + 120 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 Slow-Cooked Beef Stew with Apricots and Cardamom?

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 beef chuck, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Beef Stew with Apricots and Cardamom?

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 Slow-Cooked Beef Stew with Apricots and Cardamom 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.

What goes well with Slow-Cooked Beef Stew with Apricots and Cardamom?

Middle Eastern beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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