Slow Cooker Moroccan-Spiced Beef and Lentil Stew

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender beef chunks and earthy lentils slowly simmered with warm Moroccan spices for a richly flavored and nourishing stew. This Moroccan-inspired slow-cooker recipe, ready in about 440 minutes, pairs stew beef chuck, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.

Ingredients

• 2 lbs, cut into 1.5-inch cubes stew beef chuck
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, diced carrots
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 tsp smoked paprika
• 1 cup, rinsed dried lentils
• 4 cups beef broth
• 14 oz canned diced tomatoes
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs chunked stew beef and brown on all sides, about 5 minutes. Transfer beef to slow cooker.
2. Step 2: In the same skillet, add 1 diced large yellow onion and sauté for 4 minutes until softened. Add 3 diced carrots and 4 minced garlic cloves, cooking 2 more minutes until fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1/2 tsp ground turmeric, and 1 tsp smoked paprika, cooking 1 minute to bloom spices. Transfer mixture to slow cooker.
4. Step 4: Add 1 cup rinsed dried lentils, 4 cups beef broth, 14 oz canned diced tomatoes with juices, 1 1/2 tsp salt, and 1 tsp black pepper to slow cooker. Stir gently to combine.
5. Step 5: Cover and cook on low for 7-8 hours or on high for 4 hours until beef is tender and lentils are cooked through.
6. Step 6: Just before serving, stir in 1/4 cup chopped fresh cilantro for brightness. Serve the stew hot with crusty bread or rice.