Moroccan beef stew

Moroccan beef stew recipe

26 ratings

A Moroccan beef stew packed with juicy flavours, this is a classic one-pot recipe that'll feed and warm the family on those chilly winter evenings. Adding ras el hanout or another mixed spice blend adds depth and complexity to the stew, bolstering the overall flavour. Serve with a generous hunk of sourdough bread to mop up the juices afterwards. See method

  • Serves 4
  • 10 mins to prepare and 1 hr 10 mins to cook
  • 405 calories / serving

Ingredients

  • 1 tbsp 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
  • 1 tbsp clear honey
  • 100g soft dried prunes, roughly chopped
  • 500ml beef stock
  • 100g soft dried apricots, halved
  • 400g tin chickpeas, drained
  • handful coriander, roughly chopped
  • couscous, to serve

Each serving contains

  • Energy

    1715kj
    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

Method

  1. Heat the oil in a large pan and add the onion and carrot. Cook for 5 mins 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.
  2. 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 mins.
  3. Remove the lid and cook for 10 more mins, adding the apricot halves and chickpeas halfway through. Season and serve with couscous, with the coriander scattered over the top.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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