Recipe: Easy Moroccan Beef

This is one of those recipes that tastes amazing, but is quite hard to photograph because the finished product looks like a big splodge. Hence the semi-arty feature pic of ingredients.

This dish has been a staple in our house because it’s delicious, all of the fussy eaters in my family enjoy it, it’s simple and it’s cost effective – tick, tick, tick, tick!!

You start by browning around 1.5 kilos of cubed stewing beef. I like to use a cut has a bit of fat running through that softens and makes the meat tender after slow cooking. You can use rump if you like, but the end result isn’t as tender.

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Once you’ve browned the beef, set it aside and into the same pot fry some garlic. I used four cloves of garlic for this recipe. You can add onion too if you like, but I didn’t because some of my family members have sensitive tummies and slow cooked onion doesn’t agree with them.

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I then added my spice mix of: 1 tsp ginger, 1.5 tsp ground cumin, 1.5 tsp paprika, 1 tsp salt and 1 cinammon quill. Fry the spices off in all of that flavoured oil.

Then, add the meat back into the spice mix and stir to coat the meat in all of those flavours.

Add some stock (beef for a deeper flavour, chicken if you like it a little lighter) to cover and then bring to the boil. It will look a bit like this.

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Once boiling, remove from the stovetop, cover and put into an oven at 185 degrees C for an hour.

Go and have a wine and put your feet up (or go and make sure the kids haven’t caused any trouble while you’re in the kitchen).

After an hour, remove from the oven and then add 1 tin of chickpeas and some dried fruit. Prunes are delicious, or dried apricots. For this dinner I used a mix of raisins and dates. I like to add around a cup of dried fruit.

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Place back in the oven for another half an hour or until the liquid has absorbed more and the fruit is nice and plump.

I then like to grab some herbs. A mix of parsley and mint is nice, but for today I just had parsley on hand so I chopped up about half a cup and added to the pot.

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To serve, I prepared some couscous and a nice crisp side salad.