Slow Cooker Moroccan-Spiced Beef Stew with Apricots and Chickpeas

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

Tender beef simmered slowly with fragrant Moroccan spices, sweet dried apricots, and hearty chickpeas for a comforting stew rich in flavor. This Moroccan-inspired beef recipe (gluten free), ready in about 445 minutes, pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 beef chuck roast
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and sliced into 1/2-inch rounds carrots
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1/2 cup, chopped dried apricots
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro
• for serving lemon wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck roast cut into 1.5-inch cubes and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to the slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion and 3 sliced medium carrots. Cook for 5 minutes until softened, then add 4 minced garlic cloves and sauté for 1 minute until fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1 tsp smoked paprika, cooking for 1 minute to release aromas.
4. Step 4: Transfer the onion and spice mixture to the slow cooker with the beef. Add 1 can (14.5 oz) diced tomatoes, 2 cups beef broth, 1/2 cup chopped dried apricots, 1 can (15 oz) drained and rinsed chickpeas, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Cover and cook on low for 7-8 hours or on high for 4 hours until beef is fork-tender and the stew is thickened.
6. Step 6: Before serving, stir the stew and garnish with 1/4 cup chopped fresh cilantro and serve with lemon wedges for squeezing over.