Moroccan Beef Stew
Servings: 6 people
Equipment
- Large non-stick saucepan
Ingredients
- 15 ml Cold Pressed Olive Oil Extra Virgin
- 500 grams Beef round steak cut into 2.5 cm cubes
- 1 medium Onions - Brown finely chopped
- 4 cloves Garlic minced
- 2.5 ml Ground Ginger
- 2.5 ml Cinnamon
- 2.5 ml Nutmeg
- 2.5 ml Turmeric
- 2.5 ml Sea Salt
- 1.25 ml Black Pepper
- 70 grams Dried Apricots chopped
- 40 grams Sultanas
- 2 medium Kumara (sweet potato) peeled and cut into 2.5 cm chunks
- 750 ml Beef Stock
- 1 400g can Chickpeas Drained and rinsed
- Spring Onion in strips
- Orange peel thin strips
Instructions
- Heat oil in saucepan over medium-high heat. Cook beef in batches, browning meat on all sides ( about 3 - 4 minutes each batch) until all meat is cooked on the outside.
- Add onion and cook until softened (about 5 minutes). You might need a little more oil.
- Add Garlic, Ginger, Cinnamon, Nutmeg, Turmeric, Salt and Pepper - cook for another minute.
- Add Apricots, Sultanas, Kumara, beef and the stock. Cover and simmer until meat is very tender (about 1 hour 30 minutes)
- With about 20 minutes to go - Stir in Chickpeas. Heat through.
- Serve and garnish with the spring onion and orange peel.
