Moroccan Style Beef Stew

Prep Time: 25 Mins

Cooking Time: 2 - 2hrs 30 mins (4 - 8 hrs if using the slow cooker)

Serves: 8 People


  • 900g Boneless shin or chuck steak, cubed
  • 2 tbsp plain flour
  • 1 tbsp ground cumin
  • 2 tbsp Moroccan spices (available in larger shops) e.g. Ras El Hanout
  • 3 tbsp rapeseed or olive oil
  • 2 medium onions, peeled and finely chopped
  • 2 large garlic cloves, peeled and finely chopped or crushed/grated
  • 600ml good, hot beef stock
  • 400g can of chick peas, drained

To Garnish

  • 3 tbsp Greek yogurt
  • 2 tbsp freshly chopped mint


  • 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.


  • Pre-heat the oven to  170C/160 C Fan/Gas Mark 3


  • Heat 2 tbsp oil in a large non-stick frying pan and brown the beef in batches (if necessary) transfer to a large ovenproof casserole dish.


  • In the same frying pan add the remaining oil and cook the onions and garlic for 2-3 mins, then transfer to the casserole.


  • Add the stock, bring to the boil, cover and cook in the oven for 2 ½ hrs or until the beef is tender, alternatively cook the stew on the hob for 2-2 ½ hrs.


  • 15 mins before the end of the cooking time add the chick peas and return to cook.


  • Garnish the stew with yogurt and mint and serve with steamed couscous, rice or mash.



This recipe works well in a slow cooker too but use only 300ml beef stock.  Follow method points 1-4 then transfer to slow cooker.  Heat the remaining oil in the frying pan and cook the onions and garlic then transfer to the slow cooker with the stock.  Cook on high for 4 hrs or on low for 8 hrs.  Add the chick peas during the last 30 min cooking time. Garnish with the yogurt and mint and serve as above.


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