North African Beef Stew (Hearty Family Batch Cooking Recipe)

This North African Beef Stew is rich, deeply spiced and wonderfully comforting — the kind of meal that fills the kitchen with warmth and feeds a large family generously.

Made with tender stewing beef, potatoes, carrots and warming spices like cumin, cinnamon and smoked paprika, this is a hearty one-pot dinner that’s perfect for batch cooking and relaxed weekend meals.

It’s bold in flavour but still family-friendly — gently spiced rather than fiery — and the optional addition of apricots or dates gives that beautiful sweet-savory balance traditional to North African cooking.

Why You’ll Love This Recipe

• Feeds a large family

• Perfect for batch cooking

• Budget-friendly ingredients

• One pot, minimal fuss

• Deep, warming flavour

• Even better the next day

This is a practical, filling stew built around affordable potatoes and vegetables, stretched with spices rather than expensive ingredients.

Ingredients

• Approx. 1.5kg stewing beef, cut into strips or chunks

• Approx. 1.5kg white potatoes, skins on, diced

• 3 large carrots, peeled and diced

• 1 large onion, finely diced

• 3 garlic cloves, crushed and diced

• 2 red bell peppers, diced chunky

• 600g thick passata

• 1 litre water

• 3 large pinches sea salt

• 3 large pinches cracked black pepper

• 3 heaped teaspoons cumin

• 3 heaped teaspoons smoked paprika

• 3 heaped teaspoons ground coriander

• 2 heaped teaspoons ground cinnamon

• 1 heaped teaspoon turmeric

• ½ teaspoon cayenne pepper

• Olive oil for cooking

• Optional: A handful of diced dried apricots or dates

Method

1. Brown the Beef

In a large heavy-based pan or skillet, heat a generous glug of olive oil over medium heat.

Add the beef, onion, garlic, salt, pepper and all the spices. Mix well so the beef is thoroughly coated.

Sauté until the beef has browned and the onions have softened. This step builds deep flavour, so don’t rush it.

2. Add the Vegetables

Stir in the diced potatoes and carrots, coating them well in the spiced mixture.

Pour in the passata and stir thoroughly. Add the litre of water and mix again until everything is well combined.

3. Simmer Gently

Bring to a gentle boil, then reduce to a steady simmer.

Cook until the potatoes and carrots are tender and the beef is soft. This usually takes around 45–60 minutes depending on your cut of beef.

Stir occasionally to prevent sticking.

4. Finish with Peppers & Optional Fruit

Once the vegetables are tender, add the chunky diced red bell peppers and, if using, the dried apricots or dates.

Simmer for a further 5 minutes until the peppers are slightly softened but still hold their shape.

Taste and adjust seasoning if needed.

Serving Suggestions

• Fluffy couscous

• Warm flatbread

• Steamed rice

• Fresh parsley or coriander on top

• A squeeze of lemon to brighten

Storage & Batch Cooking Notes

This stew stores beautifully in the fridge for up to 3–4 days and reheats well. The flavour actually deepens overnight.

It also freezes very well, making it ideal for cooking ahead and keeping the weekend relaxed and unhurried.