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Moroccan Stew

Moroccan Stew

Preparation time: 10 minutes 
Cooking time: 2.5 to 3 hours 
Serves: 4


2 tbsp Moroccan spices

500g stewing beef (diced) 

2 red onions (finely chopped)

4 cloves of garlic (crushed) 

beef stock cube 

2 tbsp tomato purée 

2 tbsp olive oil 

Juice from ½ a lemon

Zest from 1 lemon (set aside for serving)

Mix the Moroccan spices with 1 tablespoon of olive oil and juice from half the lemon. Coat the diced beef in the mixture and set aside. 

Heat 1 tablespoon of olive oil in a large, heavy based saucepan (that has a lid) over a medium heat. Add the onions and gently cook for 8-10 minutes until softened. Add the garlic and cook for 30 seconds. Turn the heat up to a medium high, add the marinated beef and brown all over. 

Stir in the tomato purée. Crumble in the beef stock cube, pour in 350ml water. Stir everything together and bring to the boil. 

Season to taste, reduce to a simmer, cover with a lid and cook over a gentle heat for 1 hour stirring occasionally. Remove the lid  and continue to simmer for another 1 hour to an hour and a half until the meat is tender and the sauce thickened.

Sprinkle the lemon zest over the stew to serve. 

SERVING SUGGESTION: Serve with carrots and new potatoes.

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