Moroccan Style Beef Stew

Serves: 6-8
Prep time: 25 minutes
Cook time: 2 hours 30 minutes


  • 900g/2lb lean cubed shin of beef or chuck steak
  • 2tbsp plain flour
  • salt and freshly milled black pepper
  • 1tbsp ground cumin
  • 2tbsp Moroccan spices, eg Ras El Hanout
  • 3tbsp rapeseed or olive oil
  • 2 medium onions, peeled and finely sliced
  • 2 large garlic cloves, peeled and finely chopped or crushed
  • 600ml/1pint good, hot beef stock
  • 400g can chick peas, drained

To Garnish

  • 45ml/3tbsp Greek yoghurt
  • 30ml/2tbsp freshly chopped mint


  1. Place the flour in a large plastic food bag, season and add the cumin and Moroccan spices. Gently toss the beef cubes in the seasoned flour to coat.
  2. preheat oven to Gas mark 3, 170 C, 335 F.
  3. Heat 2tbsp oil in a large frying pan and brown the beef in batches. Transfer to a large ovenproof casserole dish.
  4. In the same frying pan and the remaining oil and cook the onions and garlic for 2-3 minutes the transfer to the casserole dish.
  5. Add stock and bring to the boil, cover and cook in the oven for 2hours 30 minutes, or until the beef is tender.
  6. 15 minutes before the end of the cooking time add the chick peas and reture to the oven.
  7. Garnish the stew with the yoghurt and mint and serve with steamed couscous, rice or mash.


Alternatively, cook the stew on the hob over a low heat for 2-2 1/2hours, stirring occasionally.


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