Moroccan Style Beef Stew

25 minutes prep, 2 hours cook

Serves 7

Ingredients

900g lean boneless shin of beef or chuck steak, cut into 2.5cm cubes

2 tbsps plain flour

Sea salt and freshly milled black pepper

1 tbsp ground cumin

2 tbsps Moroccan spices, e.g. Ras El Hanout

3 tbsps rapeseed oil

2 medium onions, peeled and finely sliced

2 large garlic cloves, peeled and finely chopped or crushed

600ml good quality hot beef stock

1 x 400g can chick peas, drained

To garnish:

3 tbsps Greek yoghurt

2 tbsps mint, freshly chopped

Method

Place the flour in a large, clean, plastic food bag, season and add the cumin and Moroccan spices. Gently toss the beef cubes in the seasoned flour to coat. Preheat the oven to 170°C/325°F/ Gas Mark 3.

Heat 2 tablespoons of oil in a large nonstick frying pan and brown the beef in batches. Transfer to a large oven-proof casserole dish. In the same frying pan add the remaining oil and cook the onions and garlic for 2-3 minutes, then transfer to the casserole.

Add the stock, bring to the boil, cover and cook in in the oven for 2 hours, or until the beef is tender. About 15 minutes before the end of the cooking time add the chickpeas and return to the oven. Garnish the stew with the yoghurt and mint and serve with steamed couscous, rice or mash.