Moroccan beef stew recipe

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  • Serves 4
  • 10 mins to prepare and 1 hr 10 mins to cook
  • 405 calories / serving
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Heat the oil in a large pan and add the onion and carrot. Cook for 5 minutes to soften, then remove from the pan with a slotted spoon. In a bowl, toss the beef in the Moroccan spice blend and transfer to the pan along with any remaining spice blend. Cook for a few minutes, turning the beef to brown it all over.

Return the vegetables to the pan and add the garlic, honey, dried prunes and stock. Bring to the boil, then turn the
heat down to low and simmer, covered, for 50 minutes.

Remove the lid and cook for 10 more minutes, adding the apricot halves and chickpeas halfway through. Season and serve with couscous, with the coriander scattered over the top.

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  • Ingredients

  • 1tbsp olive oil
  • 1 red onion, thickly sliced
  • 2 carrots, peeled and cut into chunks
  • 450g beef casserole steak, cut into bite-size pieces
  • 1 tbsp ras el hanout or other Moroccan spice blend
  • 2 garlic cloves, crushed
  • 1tbsp clear honey
  • 100g (3½oz) soft dried prunes, roughly chopped
  • 500ml (17fl oz) beef stock
  • 100g (3½oz) soft dried apricots, halved
  • 1 x 400g tin chickpeas, drained and rinsed
  • handful coriander, roughly chopped
  • couscous, to serve
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  • Energy 1713kj 405kcal 20%
  • Fat 11g 16%
  • Saturates 2g 10%
  • Sugars 30g 33%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 46.6g Protein 36g Fibre 11.8g


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