Lean Beef Moroccan Stew

This is a nutrient rich, protein packed healthy stew for all the family. I know some of you may be saying, I don’t like spicy foods, but there are ways to make it less spicy. Just don’t use so much of the spice rub.

First of all, if you can get a spice rub called “Ras El Hanout”, this will be perfect for making the stew. It is available in most Asian food stores, and lasts for months in your cupboard.
If you can’t get it, you can buy a Tagine Paste in Tesco. I know it’s the lazy way to do it, but really, Ras El Hanout has literally about 20 different herbs and spices in it. So if you want to go out and buy them all, (which is what I do, although I have this dinner quite often in the winter) please do. You can easily look up a Ras El Hanout recipes online, and then buy all the ingredients.
While this takes preparation (marinate the night before) and cooks for 3 hours, it is such a simple dish to make. Add more vegetables by throwing in courgette and aubergine towards the end
If you are using a Ras El Hanout spice rub, here is the recipe;
Serves 5-6
Ingredients;
400g lean steak pieces – make sure they are lean and ask the butcher to cut off any fat
Coconut oil for cooking – extra virgin olive oil if you haven’t got this
1 onion – chopped finely
Apricots
Carrots
400g drained chickpeas
400g tin chopped tomatoes
600ml vegetable stock
1 ½ tbsp. flaked amonds
Fresh coriander
 
For the spice rub;
Salt and pepper
1 tbsp Ras El Hanout rub
1 tbsp ground cumin
1 tbsp cinnamon
1 tbsp grated ginger
1 tbsp paprika
 
Method;

• Mix all spice run ingredients together in a large bowl with a drop of coconut/olive oil
• Put the beef into the bowl and massage with spice mix, making sure to get all pieces
• Cover with cling film and leave it in the fridge for a few hours (ideally overnight)
• When you are ready to cook, heat oil in a tagine pot, or large casserole type dish. If you don’t have one of these, you can cook it in a large pan on the stove top
• Fry the meat over medium heat for 5 minutes
• Add onion, carrots and fresh coriander and fry for another 5 minutes
• Put in chickpeas and tomatoes, and 400ml of stock
• Bring to the boil, put on the lid and simmer for 90 minutes
• Add rest of stock and aprictos, put lid back on and simmer for another 90 minutes
• Check the consistency – if it’s runny, simmer for longer, if needed with the lid off
• Serve with couscous or crusty bread for the hungrier of the family, without for youself
• Finally sprinkle fresh coriander and flaked almonds over the dish