Slow Cooker Moroccan-Spiced Beef Tagine

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

A fragrant slow-cooked beef stew with warm Moroccan spices, tender vegetables, and a hint of sweetness from dried apricots. This Moroccan-inspired slow-cooker recipe, ready in about 440 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 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 2-inch cubes beef chuck roast
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 2 cups beef broth
• 14 oz can diced tomatoes
• 3 medium, peeled and cut into chunks carrots
• 1/2 cup, chopped dried apricots
• 1 cup cooked chickpeas
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped for garnish 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 cubed beef chuck roast in batches and brown on all sides, about 4 minutes per batch. Transfer browned beef to slow cooker.
2. Step 2: In the same skillet, sauté 1 large diced yellow onion and 4 minced garlic cloves over medium heat for 3-4 minutes until softened.
3. Step 3: Stir in 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground ginger, 1 tsp paprika, and 1/4 tsp cayenne pepper, cooking for 1 minute until fragrant.
4. Step 4: Transfer the onion and spice mixture to the slow cooker. Add 2 cups beef broth, 14 oz canned diced tomatoes (with juice), 3 chopped medium carrots, 1/2 cup chopped dried apricots, 1 cup cooked chickpeas, 1 1/2 tsp salt, and 1 tsp black pepper.
5. Step 5: Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is tender and flavors are well combined.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving with couscous or crusty bread.