Slow Cooker Moroccan-Spiced Beef Stew with Apricots and Almonds

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender slow-cooked beef simmered in a fragrant Moroccan spice blend with sweet apricots and crunchy almonds for a perfect balance of savory and sweet. This Moroccan-inspired slow-cooker recipe, ready in about 500 minutes, pairs beef chuck, cut into 1-inch cubes, onion, finely chopped, garlic cloves, minced 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 pounds beef chuck, cut into 1-inch cubes
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground ginger
• 2 cups beef broth
• 14 oz diced tomatoes (canned)
• 1/2 cup dried apricots, chopped
• 1/4 cup toasted slivered almonds
• 2 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Step 1: In a large skillet over medium-high heat, heat 2 tbsp olive oil. Add 2 pounds beef chuck cubes and brown them on all sides for about 6-8 minutes. Transfer browned beef to the slow cooker.
2. Step 2: In the same skillet, add 1 large finely chopped onion and 4 minced garlic cloves. Sauté for 4 minutes until translucent and fragrant. Add 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1/2 tsp ground ginger. Cook spices with onion and garlic for 1 minute until aromatic.
3. Step 3: Transfer the onion-spice mixture to the slow cooker with the beef. Add 2 cups beef broth, 14 oz canned diced tomatoes, 1/2 cup chopped dried apricots, 1.5 tsp salt, and 1 tsp black pepper. Stir to combine.
4. Step 4: Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender and sauce is thickened.
5. Step 5: Before serving, stir in 1/4 cup toasted slivered almonds and 1/4 cup chopped fresh cilantro for a fresh, crunchy finish.