Slow Cooker Moroccan-Spiced Beef Shoulder Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Tender beef shoulder slow-cooked in a rich Moroccan-inspired sauce with warm spices and root vegetables. This moroccan-inspired beef ready in about 445 minutes pairs beef shoulder, cut into 2-inch cubes, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 beef shoulder, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and chopped
• 4 cloves garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 2 cups chicken broth
• 14 oz diced tomatoes, canned
• 1 cup chickpeas, drained and rinsed
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef shoulder cubes and brown on all sides, about 5-7 minutes, until golden and caramelized. Transfer browned beef to slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion and sauté for 4 minutes until softened. Add 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook 2 minutes until deepened in color. Pour in 2 cups chicken broth and 14 oz canned diced tomatoes, scraping the bottom of the pan to deglaze.
4. Step 4: Transfer the onion and tomato mixture to the slow cooker with beef. Add 3 chopped carrots, 1 cup drained chickpeas, 1 1/2 tsp salt, and 1 tsp black pepper. Stir gently to combine.
5. Step 5: Cover and cook on low for 7-8 hours or high for 4 hours until beef is tender and flavors meld.
6. Step 6: Before serving, stir in 1/4 cup chopped fresh cilantro and 1 tbsp lemon juice for brightness. Adjust seasoning if needed.