Moroccan Beef Stew

• Gluten Free
• Serves 4

3 tablespoons olive oil 500-700g blade steak or steak of your choice, cut into 2-3cm cubes 1 large onion, chopped 1 large carrot, chopped 2 garlic cloves, chopped 1 tablespoon paprika 2 teaspoons ground cumin 1 & 1/2 teaspoons ground cinnamon 2 cups beef stock (Ti Kouka Organic Beef Stock is delicious) 1/2 cup pitted Kalamata olives halved 1/2 cup golden raisins 400g can chickpeas, drained 1/2 cup chopped fresh coriander 1 teaspoon grated lemon peel

1.  Heat 2 tablespoons of oil in a large saucepan over medium-high heat.

2.  Sprinkle beef with salt and pepper.  Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch.  Transfer to a plate and set aside.

3.  Add remaining 1 tablespoon oil, onion, carrot and garlic to pan.  Cook until vegetables are soft, stirring frequently, about 10 minutes.

4.  Add spices; stir 1 minute,  Add broth, olives, raisins, chickpeas and coriander; bring to boil.  Add beef and simmer on a very low heat for 40 minutes.

5.  Add lemon peel.  Remove pot from heat and let rest for 20 minutes.  Serve with couscous and top with fresh coriander.

 

Recipe by Kirsten Capaccio, Huckleberry Farms Greenlane

Photography by Joe Rich