Moroccan Beef Stew with Chickpeas and Spinach
It is warming, it is hearty, it is filled with goodness and it most certainly is lip smacking damn delicious. Simple, economical ingredients that are paired together and simmered low and slow leaving you with tender, melt in your mouth flavours.
During the colder months, you really can’t go wrong with a stew, it really is a bowl of warmth and comfort. Although stews are easy to make, it does involve patience and most of all, love. Slow cooking the stew ensures you build all those delicious flavours resulting in a rich and deep flavour. I have opted to use chickpeas and frozen spinach, (thanks to McCain for the convenience) but you can substitute with vegetables of your choice. Serve with rice, creamy mash, couscous or crusty bread and enjoy.
Happy cooking,
Pri
Moroccan Beef Stew with Chickpeas and Spinach
Ingredients
- Olive oil
- 800 grams beef chuck cubed
- 1 tablespoon flour- mixed with salt and black pepper
- 2 small onions chopped
- 5 garlic cloves crushed
- 1 bay leaf
- ½ teaspoon crushed cloves
- 2 teaspoons cumin powder
- 1 teaspoon chili powder
- 1 teaspoon cinnamon powder
- 2 – 3 cups beef stock
- 1 tin chopped tomato
- 2 can chickpeas drained and rinsed
- 400 grams McCain Garden Spinach
- Chopped coriander
- Salt and pepper to taste
Instructions
- Sprinkle the beef with the flour mixture and set aside
- Heat a large pot on medium to high heat and add the oil
- Brown the beef in batches and set aside
- To the same pot, add the onions and allow to brown
- Next add the garlic and bay leaves and cook for a minute
- Add the crushed cloves, cumin, chili and cinnamon powder and mix well
- Now add the chopped tomatoes – allow to cook for about 5 minutes
- Next add in the browned beef and stock
- Allow to cook for about an hour or so until the beef is tender
- Add in the spinach and chickpeas and simmer for 10 minutes
- Adjust seasoning
- Garnish with chopped coriander