Moroccan Beef Stew
500g chuck steak, cubed
2 tsp cumin, coriander & sweet paprika
1 tsp ginger
1 tsp cinnamon
1 litre beef stock
300g pumpkin, cubed
300g sweet potato, cubed
250g green beans, trimmed
2 tbsp maple syrup
Salt & pepper
1 pomegranate
Coriander & mint to serve
Heat oven to 150
Brown meat in pan and transfer to casserole dish
Add spices to pan, along with a little olive oil and stir until aromatic
Add beef back to pan, along with stock and bring to the boil
Bake in oven, covered with lid for 1 hour
Add pumpkin, potato and beans and cook for another hour
Add maple syrup at the end, along with salt & pepper
Scatter pomegrante over the top, along with chopped coriander & mint
Serve with rice, cous cous or other grains
2 tsp cumin, coriander & sweet paprika
1 tsp ginger
1 tsp cinnamon
1 litre beef stock
300g pumpkin, cubed
300g sweet potato, cubed
250g green beans, trimmed
2 tbsp maple syrup
Salt & pepper
1 pomegranate
Coriander & mint to serve
Heat oven to 150
Brown meat in pan and transfer to casserole dish
Add spices to pan, along with a little olive oil and stir until aromatic
Add beef back to pan, along with stock and bring to the boil
Bake in oven, covered with lid for 1 hour
Add pumpkin, potato and beans and cook for another hour
Add maple syrup at the end, along with salt & pepper
Scatter pomegrante over the top, along with chopped coriander & mint
Serve with rice, cous cous or other grains