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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

1 fork

1 dessertspoon

1 teaspoon

1 can opener

1 garlic crusher (optional)

1 kettle

1 sharp knife

1 chopping board

Oven gloves

Kitchen scissors (optional)

What to do:

  1. Peel and finely slice the onions.

  2. Peel and finely chop or crush the garlic.

  3. 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.

  4. Turn on the oven to Gas mark 3, 170°C, 325°F.

  5. 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.

  6. 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.

  7. Add the stock, cover and cook in in the oven for 2½ hours, or until the beef is tender.

  8. 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.

  9. Finely chop or snip the mint (if used). Garnish the stew with the yogurt and mintand serve with steamed couscous, rice or mash.

Tip:

Alternatively, cook the stew on the hob over a low heat for 2-2½hours, stirring occasionally.

Slow Cooker Version:

This recipe works well in a slow cooker too but use only 300ml beef stock.  Follow method points 1-4.  Then transfer to the slow cooker.  Heat the remaining oil in the frying pan and cook the onions and garlic then transfer to the slow cooker with the stock.  Cook on HIGH for 4 hours (or you could cook on low for 8 hours).  Add the chick peas during the last 30 minutes of the cooking time.  Garnish the stew with the yogurt and mint and serve with steamed couscous, rice or mash.

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