Moroccan Braised Beef is a rich, slow-cooked dish infused with warm spices like cinnamon, cumin, and paprika, and simmered with tomatoes, onions, and dried fruits for a savory-sweet North African flavor profile. Perfectly served over couscous or rice for a comforting, hearty meal.
Season beef chunks with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown beef on all sides in batches. Remove and set aside.
In the same pot, add chopped onion and cook for 5 minutes until softened. Add garlic and cook another minute.
Stir in cumin, coriander, cinnamon, paprika, and ginger. Toast the spices for 1 minute.
Return beef to the pot along with diced tomatoes and beef broth. Bring to a simmer.
Stir in dried apricots, raisins, and honey (if using). Reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until beef is tender.
Stir occasionally and add a splash of water if it becomes too dry.
Adjust seasoning as needed. Garnish with fresh cilantro or parsley and serve hot over couscous, rice, or with flatbread.