Slow Cooker Moroccan-Spiced Beef Stew with Carrots and Tomatoes

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Tender beef simmered low and slow with Moroccan spices, carrots, and tomatoes for a comforting and Whole30-compliant stew. This Moroccan-inspired Whole30 recipe (gluten free), ready in about 440 minutes, pairs beef chuck roast, carrots, canned diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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
• 4 medium, peeled and cut into 1-inch pieces carrots
• 14.5 oz, no added sugar canned diced tomatoes
• 1 large, chopped onion
• 4 cloves minced garlic cloves
• 2 cups, unsalted beef broth
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 tsp paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh parsley

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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 cubes in batches, browning on all sides for 3-4 minutes per batch. Transfer browned beef to slow cooker.
2. Step 2: In the same skillet, add 1 large chopped onion and 4 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Transfer onion and garlic to slow cooker with beef. Add 4 peeled and cut carrots, 14.5 oz canned diced tomatoes, and 2 cups unsalted beef broth.
4. Step 4: Stir in 2 tsp ground cumin, 1 tsp paprika, 1/2 tsp ground cinnamon, 1/2 tsp ground turmeric, 1 tsp sea salt, and 1/2 tsp black pepper. Mix well.
5. Step 5: Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is tender and flavors meld.
6. Step 6: Before serving, stir stew and garnish with 1/4 cup chopped fresh parsley. Serve warm.