Korean-Style Spicy Steak Lettuce Wraps
July 24, 2015
One-pot beef casserole with red onion and mushrooms
July 24, 2015Moroccan beef casserole
Ingredients
- 1 kg chuck or boneless shin
- 2 tbsp Moroccan spice mix
- 2 cloves garlic, chopped
- 1 large onion, chopped
- 2 medium carrots, cut into large dice
- 3 cups beef stock
- 400 g can diced tomatoes
- ¼ cup tomato paste
- 2 tsp sugar
- 2 medium zucchini, chopped
- 400 g can chickpeas, drained
- ¼ cup chopped coriander
- couscous to serve
Instructions
Preheat the oven to 180°C. Cut beef into 2.5-3cm cubes, place in a large bowl. Add about 2 tbsp of oil and the Moroccan spice mix, mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in a casserole dish.
Reduce heat in the pan and add a little extra oil, add the garlic, onion and carrot, cook for 1-2 minutes, stir occasionally.
Gradually pour in the stock and the tomatoes, stirring well. Add the tomato paste and sugar. Stir until the mixture boils.
Pour over the beef in the casserole dish and stir to combine.
Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if
needed to keep the ingredients just covered. Towards the end of the cooking time, add the zucchini and the chickpeas.
Cook until the zucchini is tender, and then stir in the coriander. Serve with couscous.
