Nothing beats a hearty casserole, and today’s Moroccan Beef Stew certainly sits up there with the best of them. It’s packed with veggies, beef, spice and all things nice.
1 tablespoon vegetable oil
400g beefsteaks cut into small cubes
2 medium sized sweet potatoes, peeled and cut into small cubes
1 onion, finely chopped
3 cloves garlic, crushed
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
70g chopped dried apricots
750ml salt-reduced chicken stock
400g chickpeas, drained and rinsed
Heat a large saucepan on high heat. Add oil and cook beef in small batches browning the meat on all sides for around 3-4 minutes per batch and transferring to a plate when cooked. Now add the onion to the saucepan and cook for about five minutes.
Now add the nutmeg, salt and pepper, cinnamon, garlic and ginger to the saucepan with a teaspoon of water to prevent sticking. Cook for one minute then add the apricots, beef, sweet potato and stock. Cover and simmer for about one and a half hours. Finally add in the chickpeas and heat through.
Serve with a side of cous cous.