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5 from 1 vote
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.