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Not the usual beef stew, here's a warming wintry beef casserole inspired by Morrocan tagines with chickpeas. 

What You'll Need

  • 500g Boneless shin of beef cut into 205cm/1 inch cubes 
  • 1 tbsp of flour
  • salt and freshly milled black pepper
  • ½ tbsp ground cumin
  • 1 tbsp Ras El Hanout
  • 1.5 tbs olive oil
  • 1 medium onion, peeled and finely sliced
  • 1 large garlic clove, peeled and finely chopped or crushed
  • 300ml/1/2 pint good beef stock
  • 200g canned chick peas, drained.

For the Garnish:

  • 1.5 tbsp of Greek yoghurt
  • 1tbsp freshly chopped mint


  1. Place the flour in a large clean bag along with your salt and pepper, cumin and Ras El Hanout. Add the beef cubes and gently toss in the flour.
  2. Preheat your oven to Gas Mark 3/170°C/325°F
  3. Heat the oil in a large non stick pan and brown the beef in batches. Transfer to a large oven proof casserole dish
  4. Using the same frying pan add the rest of the oil and cook the onions and garlic until they begin to soften, approximately 3-5 minutes, then transfer them to the casserole dish.
  5. Add the stock, bring to the boil, then cover and cook in the oven for about 2½ hours, or until the beef is tender. Alternatively, you can cook the casserole on the hob for 2-2½ hours.
  6. 15 minutes before the end of your cooking time add the chick peas and return to the oven or hob.
  7. Garnish your casserole with the yoghurt and mint and serve with couscous, rice, mash or even crusty bread.


  • Serve with fresh crusty bread or a more traditional couscous.
  • Don't worry if you don't have any diced beef, you can always use beef mince instead. 

Written by Shirley @TrueBitesUK — November 26, 2014


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