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
- 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
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
Fridge friendly for up to 3 days
Freezer friendly for 3 months
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