Moroccan Style Beef Casserole Recipe
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
- 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.
- Preheat your oven to Gas Mark 3/170°C/325°F
- Heat the oil in a large non stick pan and brown the beef in batches. Transfer to a large oven proof casserole dish
- 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.
- 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.
- 15 minutes before the end of your cooking time add the chick peas and return to the oven or hob.
- 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.