Hearty Moroccan Beef Stew
Serves: 4
Ingredients
400g beef chunks
1 tbsp olive oil
1 onion, finely sliced
1 chilli, finely sliced
4 cloves garlic, minced
150g celery, finely sliced
1 tbsp harissa
1 tbsp tomato puree
1/2 tsp turmeric
1 tsp ground ginger
1/2 tsp cinnamon
generous pinch saffron
black pepper
500ml beef stock
500g tomato passata
125ml coconut milk, cream only
20g parsley
60g dried lentils
1 can chickpeas, drained and rinsed
coriander, roughly chopped
4 lime wedges, to serve
greek yoghurt and mint, to serve
Method
- Preheat the oven to 180 degrees c, fan.
- Heat the olive oil over medium-high heat in a cooking pot or casserole dish. Once hot, add in the onions and beef. Cover and stir every so often for 5 minutes.
- Add in the garlic and chilli. Stir and fry for 30 seconds before adding in the spices and tomato puree. Season generously.
- Pour in the stock, passata, celery, saffron and parsley. Bring everything to a boil then reduce the stew to a simmer and cover.
- Once the oven is ready, pop the dish to cook for 1 hour 15, stirring every 20 minutes or so. Halfway, remove the lid so the sauce can thicken.
- Stir in the lentils, chickpeas and coriander. Stir and cover to cook in the oven for a further 15 minutes.