Gravy beef is a tough cut of meat with lots of connective tissue, which is rich in collagen. When cooked slowly, the connective tissue breaks down, resulting in tender, flavoursome meat and a rich, gelatinous gravy. This one pot stew is perfect for the whole family and is so simple to make.
Coat the gravy beef in the spices and then brown in a hot pan. Cook the onions in the spiced oil, add all of the ingredients into the pot and leave to simmer for a couple of hours.
The result is melt-in-the-mouth beef that the whole family will enjoy.
Moroccan beef stew
Ingredients
- 1 kg gravy beef
- 4 TBSP Moroccan spice blend or use the recipe below
- 3 large carrots cut into thick chunks
- 2 onions cut into wedges
- 1/2 bunch coriander stems chopped and leaves picked
- 400 grams tin of chickpeas drained
- 400 grams tinned tomatoes
- 8 medium potatoes halved or quartered
- 750 ml bone broth or water
optional
- 1/2 cup dried apricots chopped or 1 TBSP apricot jam
spice blend
- 1 TBSP ground cumin
- 1 TBSP ground cinnamon
- 1 TBSP ground ginger
- 1 TBSP sweet paprika
- 1 tsp ground turmeric
- 1 tsp ground black pepper
Instructions
- If making your own spice blend, mix all of the ingredients together in a small bowl. Massage the gravy beef with the spice rub and leave to marinade while you prepare the other ingredients.
- When you're ready to cook, heat 2-3 tablespoons olive oil or tallow in a casserole dish over medium heat. Add the meat and fry until golden on both sides.
- Remove the meat and place to the side.In the same dish, add the onion, coriander stems and a good pinch of salt, and fry in the spiced oil for 5 minutes. Add the carrots, chickpeas, tomatoes, browned meat, potatoes, and bone broth or water. Stir well. Bring to the boil, then cover and reduce to low. Cook for 2.5-3 hours, adding extra water, if needed. This can also be cooked in a slow cooker for 6 hours, or until tender. The beef should be very tender.
- If the sauce is a bit too runny, simmer with the lid off for 5-10 minutes. Season with salt and pepper, stir through coriander and serve on its own or with seasoned couscous.
Serving
- For spoon feeding: Puree the beef and vegetables until smooth, using the broth to thin it out.
- For BLW: Serve tender meat and vegetables as finger food
Notes
Fridge friendly for up to 3 days
Freezer friendly for 3 months
Tried this recipe?Let us know how it was!
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