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Moroccan beef stew recipe

50 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
Dairy-free

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

If you don't have red onions, try using white, brown or spring onions

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

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.

See more Beef stew recipes

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