If you’re craving a truly unique dish that fuses hearty comfort with exotic flair, look no further than this ired Beef Stew with Apricots and Raisins. Drawing inspiration from Moroccan cuisine, this stew swirls tender beef with sweet dried fruit and a tapestry of aromatic spices, offering a balance of savory, sweet, and gently spicy flavors that will have everyone at the table asking for seconds. Whether you’re serving company or simply want to treat yourself, this vibrant meal proves again and again that a pot of stew can be anything but boring.

Ingredients You’ll Need
Beautifully fragrant and full of texture, the ingredients for ired Beef Stew with Apricots and Raisins aren’t complicated, but each one is carefully chosen to layer in bold, unforgettable flavors. Here’s what you’ll need—and how they each shine in the finished dish:
- Beef chuck roast: Perfectly marbled, this cut turns tender and flavorful after a slow simmer.
- Olive oil: Adds a subtle richness and helps brown the beef for that irresistible depth.
- Onion: The quietly sweet backbone that starts off the flavor party.
- Garlic: Essential for a warm and savory kick—don’t be shy.
- Ginger: Grated fresh ginger brightens and livens the stew’s base.
- Ground cumin: Delivers earthy depth and a distinctly Moroccan note.
- Ground coriander: Brings citrusy, floral undertones that lighten the stew.
- Turmeric powder: Unleashes golden color and subtle warmth in every spoonful.
- Cinnamon: Just a hint creates that classic, unexpected touch of sweetness.
- Cayenne pepper (optional): For a gentle heat—adjust as you wish for more or less kick.
- Canned diced tomatoes: Gives the broth body and a mellow acidity.
- Beef broth: The heart of the stew, infusing every bite with savory goodness.
- Dried apricots: Halved for the perfect burst of tangy sweetness and softness.
- Raisins: Plump up in the sauce, echoing the apricots’ fruity note.
- Salt and freshly ground black pepper: The essential seasoning duo—don’t forget to taste and adjust.
- Cooked couscous: The perfect, fluffy canvas to soak up the velvety stew.
- Fresh cilantro: Sprinkled on top, it wakes up the entire dish with color and freshness.
- Toasted sliced almonds (optional): Adds nutty crunch for delightful contrast.
- Lemon wedges: A squeeze just before eating brightens all the flavors at once.
How to Make ired Beef Stew with Apricots and Raisins
Step 1: Brown the Beef
Start by heating your olive oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, so as not to crowd the pan, brown the beef cubes on all sides until they’re deeply golden and caramelized. This step locks in flavor—don’t rush it! Once browned, set the beef aside on a plate.
Step 2: Sauté Aromatics
In the same pot, lower the heat to medium and toss in your chopped onion. Sauté until soft and translucent, scraping up any flavorful brown bits from the bottom. Then add the minced garlic and freshly grated ginger, stirring just until their aroma fills your kitchen—about a minute.
Step 3: Add the Spices
Now, sprinkle in the cumin, coriander, turmeric, cinnamon, and, if you like a little heat, cayenne pepper. Toasted for just a minute with the aromatics, these spices will bloom and release their fragrance, hinting at the rich flavors to come in your ired Beef Stew with Apricots and Raisins.
Step 4: Build the Stew
Return the browned beef to the pot, then pour in the undrained tomatoes and beef broth. Stir to combine, making sure nothing is stuck on the bottom. Add the halved dried apricots and raisins. Bring everything to a gentle simmer, cover tightly, and let the stew do its magic for 1.5 to 2 hours, stirring occasionally. The beef will grow irresistibly tender, and the fruit plumps up beautifully.
Step 5: Season and Serve
Once the beef is fork-tender and the broth thick and luscious, taste for salt and pepper, adjusting as needed. Spoon the stew generously over soft, steaming couscous. Garnish liberally with chopped cilantro, a handful of toasted almonds if you wish, and a fresh lemon wedge for squeezing. Get ready for compliments!
How to Serve ired Beef Stew with Apricots and Raisins

Garnishes
When serving ired Beef Stew with Apricots and Raisins, garnishes aren’t just “extra”—they complete the dish. A bright scatter of chopped fresh cilantro wakes everything up, while toasted sliced almonds add a lovely, nutty crunch. Lemon wedges are non-negotiable; a squeeze just before eating lifts and balances all those deep, spiced flavors.
Side Dishes
This stew sings best over a fluffy bed of couscous, which soaks up every drop of that aromatic sauce. If couscous isn’t your thing, you could absolutely opt for steamed basmati rice or even warm, crusty bread for dipping. A simple salad of cucumber, fresh herbs, and a light lemon vinaigrette makes a refreshing contrast at the table.
Creative Ways to Present
For an extra bit of wow, serve ired Beef Stew with Apricots and Raisins in shallow bowls and let guests build their own plates with toppings like pomegranate seeds or extra fresh herbs. Hosting a dinner party? Dish the stew out family-style from a colorful tagine or heavy Dutch oven for a truly Moroccan moment.
Make Ahead and Storage
Storing Leftovers
Leftover ired Beef Stew with Apricots and Raisins tastes even better the next day! Let the stew cool completely before transferring it into an airtight container. Store in the refrigerator for up to four days—just be sure to keep the garnishes aside until serving.
Freezing
This stew is a freezer’s best friend. Allow it to cool, then portion into freezer-safe containers, leaving a bit of room for expansion. It freezes beautifully for up to three months. When you’re ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
To reheat, simply warm the stew gently in a saucepan over medium heat, adding a splash of water or broth if it has thickened too much. If you’re reheating from frozen, thaw first or reheat gently from frozen, stirring often. Always garnish freshly after warming for the brightest flavor.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck roast is ideal for its richness and tenderness, you can try cuts like brisket or even short ribs. Just keep in mind that leaner cuts may turn out a bit drier, so stick with well-marbled beef for best results.
Can I make ired Beef Stew with Apricots and Raisins in a slow cooker?
Yes, you can! Simply brown the beef and sauté the aromatics as directed, then transfer everything to the slow cooker. Cook on low for 7-8 hours or on high for about 4 hours, until the beef is meltingly tender.
What can I use instead of apricots and raisins?
If you’re out of apricots or raisins, dried prunes, dates, or even dried figs work nicely. Just chop them into bite-sized pieces for a similar sweet, chewy texture that makes ired Beef Stew with Apricots and Raisins so special.
Is this stew gluten-free?
Yes! The stew itself is naturally gluten-free. Just make sure to serve with gluten-free sides, like rice or gluten-free bread, if that’s important for your table.
Can I prepare ired Beef Stew with Apricots and Raisins ahead of time?
Definitely. In fact, the flavors deepen and meld as it sits, making it an excellent make-ahead choice for busy weeks or relaxed gatherings. Just reheat gently and add garnishes right before serving.
Final Thoughts
There’s something truly soul-warming about making (and sharing!) a pot of ired Beef Stew with Apricots and Raisins. Each bite brings together familiar comfort and unexpected delight, perfect for adventurous eaters and classic stew lovers alike. Don’t hesitate—gather your spices and start simmering. You’re in for a new favorite!
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ired Beef Stew with Apricots and Raisins Recipe
This Moroccan-inspired beef stew with apricots and raisins is a rich and flavorful dish that combines warm spices with tender beef, creating a savory yet slightly sweet meal that is perfect for any occasion.
- Total Time: 2 hours 15 minutes
- Yield: 6-8 servings
Ingredients
Beef Stew:
- 3 lbs Beef chuck roast, cut into 2-inch cubes
- 2 tbsp Olive oil
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 1 inch Ginger, grated
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Turmeric powder
- 1/4 tsp Cinnamon
- 1/4 tsp Cayenne pepper (optional, for heat)
- 1 (14.5 oz) can Diced tomatoes, undrained
- 4 cups Beef broth
- 1 cup Dried apricots, halved
- 1/2 cup Raisins
- Salt and freshly ground black pepper to taste
For Serving:
- Cooked couscous
- 1/4 cup Chopped fresh cilantro, for garnish
- 1/4 cup Sliced almonds, toasted, for garnish (optional)
- 1 Lemon, cut into wedges, for serving
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Brown the beef cubes in batches, then set aside.
- Saute Aromatics: In the same pot, sauté onion until softened. Add garlic and ginger, cook until fragrant.
- Add Spices: Stir in cumin, coriander, turmeric, cinnamon, and cayenne pepper. Toast for a minute.
- Cook Stew: Add tomatoes, beef, broth, apricots, and raisins. Simmer covered for 1.5-2 hours.
- Season and Serve: Adjust seasoning, serve stew over couscous. Garnish with cilantro, almonds, and lemon wedges.
Notes
- For a spicier stew, increase cayenne pepper or add fresh chilies.
- Vegetarian option: Use vegetables and vegetable broth.
- Nut-free version: Omit toasted almonds.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Stew
- Method: Simmering
- Cuisine: Moroccan
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 20g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg