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.
- 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.
- 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.
- 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.
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