Moroccan Surf and Turf Stew

This winter has truly reached a record low here in New Jersey. I’m speaking literally! The low temperature reached 0 degrees Fahrenheit! I thought my iPhone was playing a trick on me at first. Or maybe Siri misheard me as asking about the weather in Siberia? Nope, Siri was unfortunately not in a joking mood. This hot, comforting Moroccan surf and turf stew was my solution to thaw Marc and me out last night and oh my goodness did it work wonders! The warm spices and heartiness of the stew really soothed our souls. It was also really simple to make.

The gorgeous surf and turf for the Moroccan surf and turf stew!
First, I cooked up the surf and turf portion of the stew. I’ve waxed poetic so many times on this blog about how shrimp is my favorite protein in the world. Combining it with tender beef was just glorious!
The onion, sweet potatoes, carrots and chickpeas give so much heft and flavor to the Moroccan surf and turf stew.
After that, it was all about layering the ingredients into the Moroccan surf and turf stew. The onion, sweet potatoes, carrots and chickpeas gave so much heft and flavor to the Moroccan surf and turf stew. The ras el hanout spice blend was the seasoning key though. It’s a traditional Moroccan spice blend that is complete heaven. I found it in my spice aisle.
The Moroccan surf and turf stew simmering away and smelling amazing!
Then I poured the liquids it. I used the homemade shrimp stock I made which just took this dish to another level. After that, the Moroccan surf and turf stew simmered away for two hours and smelled amazing!

Once the two hours were up, it was ready to serve immediately! I just ladled it into big bowls and sprinkled a little chopped fresh rosemary on top for some fresh green goodness. On the side I sliced up some crusty bread to mop up the yummy broth. Oh my goodness, this Moroccan surf and turf stew was all of the warmth and comfort we were craving. It wasn’t spicy but the spices just created this slow burn that felt wonderful. I loved that it was an easy to put together one pot wonder too! Enjoy my friends, and stay warm.

Moroccan surf and turf stew
Moroccan Surf and Turf Stew
Moroccan Surf and Turf Stew
Moroccan Surf and Turf Stew


4.5 from 2 votes
Moroccan Surf and Turf Stew
Moroccan Surf and Turf Stew
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins

Succulent shrimp, tender beef, chickpeas and root vegetables get paired with loads of fragrant spices for a hot, comforting Moroccan surf and turf stew! 

Course: Main Course
Keyword: Moroccan Surf and Turf Stew, Stews
Servings: 6
Calories: 508 kcal
Author: Jeanie and Lulu's Kitchen
  • 1 dash olive oil
  • 1 pound shrimp peeled, deveined with tails removed
  • 1 pound beef cubes
  • 1 whole onion peeled and thinly sliced
  • 2 whole sweet potatoes gently scrubbed and cut into a large dice
  • 2 whole carrots peeled and cut into thick rounds
  • 1 can chickpeas 28 ounce size, drained
  • 1 teaspoon Ras el hanout spice blend
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 2 pinches salt
  • 1 pinch crushed red pepper
  • 2 tablespoons tomato paste
  • 1 tablespoon quinoa flour
  • 1 dash worcestershire sauce
  • 1 cup red wine
  • 3 cups beef stock
  • 2 cups homemade shrimp stock *see post from 2/19
  • 1 can diced tomatoes 28 ounce size
  • 2 whole bay leaves
  • 1 sprig rosemary leaves removed from stem and coarsely chopped for garnish
  1. In a large dutch oven, heat the olive oil over medium high heat. Sear the shrimp until they are pink on both sides for about 2-3 minutes. Remove them to a plate and set them aside. Add the beef cubes to the same pot and let them get perfectly browned for about 5 minutes. Remove them to the same plate as the shrimp.
  2. The sliced onion, sweet potatoes, carrots and chickpeas go in next to start to soften for about 2 minutes while stirring them together. This is where the layers of the stew start to come together. Pour the beef and shrimp back into the pan and add the ras el hanout, coriander, turmeric, smoked paprika, salt, crushed red pepper, tomato paste, quinoa flour and Worcestershire sauce. Stir everything together thoroughly while the tomato paste and flour cook off for a minute.
  3. Deglaze the pot with the red wine and allow it to cook off for about 3 minutes. Then add in the beef stock, shrimp stock, diced tomatoes and bay leaves. Bring the stew to a boil, then reduce it to a simmer and let it simmer for 2 hours. When it is done just ladle it into bowls, top with the chopped rosemary and serve immediately with crusty bread!
Nutrition Facts
Moroccan Surf and Turf Stew
Amount Per Serving (1 bowl)
Calories 508 Calories from Fat 193
% Daily Value*
Fat 21.4g33%
Saturated Fat 8.3g52%
Cholesterol 226mg75%
Sodium 1162mg51%
Potassium 684mg20%
Carbohydrates 28.9g10%
Fiber 5.1g21%
Sugar 6.5g7%
Protein 42g84%
Calcium 70mg7%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.


2 thoughts on “Moroccan Surf and Turf Stew”

  1. HI! Is that really one pound of beef bouillion cubes? This looks delicious by the way.

Comments are closed.

4.50 from 2 votes (2 ratings without comment)