Moroccan Style Beef Stew
With minimal effort involved, this dish is perfect for chilly evenings and informal dinner parties and can be left on the hob or in the oven to slow cook. Boneless shin of beef or chuck steak cubes are dusted in flour mixed with a combination of pan-fried Moroccan spices, onions, garlic, stock and chick peas. This recipe works well cooked in a slow cooker too.
- 900g lean boneless shin of beef or chuck steak, cut into 2.5cm/1inch cubes
- 2 tablespoons plain flour
- 1 tablespoon ground cumin
- 2 tablespoons Moroccan spices, e.g. Ras El Hanout (available in the spice aisle at larger supermarkets)
- 3 tablespoons rapeseed or olive oil
- 2 medium onions, peeled and finely sliced
- 2 large garlic cloves, peeled and finely chopped or crushed
- 600ml good, hot beef stock
- 1 x 400g can chick peas, drained
- 3 tablespoons reduced fat Greek yogurt
- 2 tablespoons freshly chopped mint
- Place the flour in a large, clean, plastic food bag, season and add the cumin and Moroccan spices. Gently toss the beef cubes in the seasoned flour to coat.
- Preheat the oven to 170°C, 160°C, Fan, Gas Mark 3,
- Heat 2 tablespoons oil in a large non-stick frying pan and brown the beef in batches. Transfer to a large ovenproof casserole dish.
- In the same frying pan add the remaining oil and cook the onions and garlic for 2-3 minutes then transfer to the casserole.
- Add the stock, bring to the boil, cover and cook in in the oven for 2½ hours, or until the beef is tender. Alternatively, cook the stew on the hob for 2-2½hours.
- 15 minutes before the end of the cooking time add the chick peas and return to the oven.
- Garnish the stew with the yogurt and mint and serve with steamed couscous, rice or mash.