Slow Cooker Moroccan-Spiced Beef with Apricot and Almond Pilaf

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender slow-cooked beef infused with warm Moroccan spices served alongside a fragrant pilaf studded with sweet apricots and toasted almonds. This moroccan-inspired beef ready in about 500 minutes pairs cut into 2-inch cubes beef chuck roast, large, sliced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

★ 4.1 (15 ratings) Prep: 20 min Cook: 480 min Serves 6 Moroccan cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, toss 2 lbs beef chuck roast cubes with 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground ginger, 1 tsp paprika, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
  2. Step 2: Place 1 large sliced onion and 4 minced garlic cloves in the bottom of a slow cooker. Add the spiced beef on top and pour in 2 cups beef broth. Cover and cook on low for 8 hours until beef is tender and shreddable.
  3. Step 3: About 30 minutes before serving, rinse 1 1/2 cups basmati rice under cold water. In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add 1/2 cup chopped dried apricots and 1/3 cup sliced toasted almonds, stirring for 2 minutes to toast lightly.
  4. Step 4: Add rinsed rice and 3 cups water to the saucepan, bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes until rice is fluffy and water absorbed.
  5. Step 5: Fluff rice with a fork and serve alongside the slow-cooked beef. Garnish with 1/4 cup chopped fresh cilantro before plating.

Frequently asked questions

How long does Slow Cooker Moroccan-Spiced Beef with Apricot and Almond Pilaf take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Moroccan-Spiced Beef with Apricot and Almond Pilaf?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, sliced onion from drying out.

Can I substitute ingredients in Slow Cooker Moroccan-Spiced Beef with Apricot and Almond Pilaf?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Moroccan-Spiced Beef with Apricot and Almond Pilaf for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Moroccan-Spiced Beef with Apricot and Almond Pilaf?

Moroccan beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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