Recipe: Moroccan Style Beef Stew
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DJ BBQ is cooking up a storm at campuses across the country this October with the Meat Street Takeaway - here is his recipe for Moroccan Style Beef Stew... Serves: 6-8 Preparation time: 25 minutes Cooking time: 2½ hours Ingredients/Shopping List: 900glean boneless beef cubes 3 dessertspoons plain flour Salt pepper 4 dessertspoons Moroccan spices, e.g. Ras El Hanout (available in the spice aisle at larger supermarkets) 4 dessertspoonsoil 2 medium onions 2 large garlic cloves or 2 teaspoons garlic purée or paste 600ml good beef stock (using a beef stock cube and boiling water) 1 x 400g canchick peas To garnish: 4 tablespoons natural yogurt 3 tablespoons fresh mint (optional) Kitchen Kit: 1 large clean plastic food bag 1 large non-stick frying pan 1 wooden spoon 1 large casserole dish with a lid 1 measuring jug
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- Peel and finely slice the onions.
- Peel and finely chop or crush the garlic.
- Place the flour in a large,clean, plastic food bag, season and add Moroccan spices. Gently toss the beef cubes in the seasoned flour to coat.
- Turn on the oven to Gas mark 3, 170°C, 325°F.
- Heat 2 dessertspoons of the oil in a large non-stick frying panand 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 dish with the beef.
- Add the stock, cover and cook in in the oven for 2½ hours, or until the beef is tender.
- 15minutes before the end of the cooking time remove casserole dish from the oven,drain the chick peas, add to the beef, cover and return to the oven for the remainder of the cooking time.
- Finely chop or snip the mint (if used). Garnish the stew with the yogurt and mintand serve with steamed couscous, rice or mash.
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