Beef moroccan style

Hi everyone

In winter my husband generally hibernates and wants stews, casseroles and roasts. Comfort food is high priority. We love beef though. This can be expensive so Ive been using cheaper cuts such as gravy beef, blade or chuck steak etc.

I have also been using a pressure cooker for the first time. I had a cousin burned by one when I was little so I always eyed them suspiciously. But the new ones out now are so easy to use. If you don't have one slow cooking in a casserole or a slow cooker will be as good.

Heres a recipe you might want to try.

Slow cooked beef moroccan style

1 kg chuck or gravy beef trimmed of fat and cut into 2 cm size cubes
2 onions finely chopped
4 cloves garlic diced
2 tablespoons olive oil
2 tablespoons ras el hanout (see below)
1/2 teaspoon harissa or if you don't have that then a pinch of cayenne pepper
1/4 teaspoon black pepper
400ml can of diced tomato and juice
1/2 cup beef stock
1/2 cup of blanched almonds chopped roughly
1/2 tablespoon honey
1/2 cup chopped dried prunes or figs
1 tablespoon cilantro leaves chopped
2 tablespoons italian parsley chopped

Mix in a non metallic bowl a marinade of the onions, garlic, oil, ras el hanout and harissa. Season and add the beef. If using a casserole preheat the oven to 140C (275F).

After 30 mins heat a pan to hot and sear the beef and the marinade. Place in a casserole dish or pressure cooker and add the other ingredients bar one tablespoon of the parsley. Stir well and cover. Cook for 3 1/2 hours in oven if casseroling or 45 minutes if using a pressure cooker.The meat should be falling apart and yummy.  If at the end of cooking the liquid is not thick and glossy then take the meat out and put it aside.  If using a casserole put the liquid in a pot and reduce down. If in the pressure cooker you can use the sauté function for 20 mins or so to reduce. Once done put the meat back in transfer to a serving dish and scatter the parsley on top. Serve.

Ras el hanout is a spice blend and everyone does it differently. You can get blends in the supermarket but if you can try making your own based on the combinations you like. Nose is key.  If in New Zealand I can send my blend for this recipe to you. If interested leave a comment :)

Enjoy xx