Moroccan Beef Stew with Chickpeas and Spinach
A delicious beef stew recipe that is slow cooked rendering richness and flavour.
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