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Moroccon Beef StewFeatured

Moroccon Beef Stew

Ingredients

For 5

Moroccon Beef Stew (before)

  • 30 ml oil
  • 1 kg beef chuck steak, cut into 3cm pieces
  • 2 red onions, cut into wedges
  • 2 garlic cloves, crushed
  • 10 ml ground cumin
  • 10 ml ground coriander
  • 10 ml paprika
  • 5 ml ground ginger
  • 5 ml ground cinnamon
  • 1 l beef stock
  • 500 g butternut chunks
  • 30 ml honey
  • salt and milled black pepper

Moroccon Beef Stew (after)

  • 30 ml oil
  • 500 g beef chuck steak, cut into 3cm pieces
  • 2 red onions, cut into wedges
  • 2 garlic cloves, crushed
  • 10 ml ground cumin
  • 10 ml ground coriander
  • 10 ml paprika
  • 5 ml ground ginger
  • 5 ml ground cinnamon
  • 1 l beef stock
  • 500 g Big Brown Mushrooms, quartered or Portabellini Mushrooms, halved
  • 500 g butternut chunks
  • 30 ml honey
  • salt and milled black pepper

Moroccon Beef Stew Method

  1. Moroccon Beef Stew (before) - To serve: coriander leaves, mealie meal or couscous. Heat 15ml oil in a large pot over a medium-high heat.
  2. Fry the beef, in batches, for 5 minutes or until browned all over. Transfer to a plate.
  3. Heat the remaining 15ml oil in the pan.
  4. Add the onion and cook, stirring, for 5 minutes or until onion softens.
  5. Add the garlic, cumin, coriander, paprika, ginger and cinnamon and cook for 1-2 minutes.
  6. Add the reserved beef and beef stock and bring to a simmer. Cook for 75 minutes.
  7. Add the butternut and cook for 30 minutes or until the beef and pumpkin are tender and sauce thickens slightly. Remove from heat and stir in the honey.
  8. Season with salt and pepper. Scatter the coriander leaves over the stew.
  9. Serve with mealie meal or couscous.
  10. Moroccon Beef Stew (after) - To serve: coriander leaves, mealie meal or couscous. Heat 15ml oil in a large pot over a medium-high heat.
  11. Fry the beef, in batches, for 5 minutes or until browned all over. Transfer to a plate. Heat the remaining 15ml oil in the pan.
  12. Add the onion and cook, stirring, for 5 minutes or until onion softens.
  13. Add the garlic, cumin, coriander, paprika, ginger and cinnamon and cook for 1-2 minutes.
  14. Add the reserved beef and beef stock and bring to a simmer. Cook for 75 minutes.
  15. Add the mushrooms and butternut and cook for 30 minutes or until the beef and vegetables are tender and sauce thickens slightly. Remove from heat and stir in the honey.
  16. Season with salt and pepper.
  17. Scatter the coriander leaves over the stew.
  18. Serve with mealie meal or couscous.
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