Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spiced slow-cooked beef with olives — Morocco.
Equipment: Large casserole or tagine with lid
Measures and names
Ingredients
- 800 g stewing beef, cubed
- 1 onion
- 3 garlic cloves
- 1 tbsp ras el hanout
- 1 tsp cumin
- 1 x 400g tin chopped tomatoes
- 400 ml stock
- 100 g green olives and zest of 1 lemon
- 1 tbsp oil
- Coriander (cilantro), to serve
Method
- Heat the oil in a casserole and brown the beef in batches over a high heat. Remove to a plate.
- Cook the onion for 5 minutes, then add the garlic, ras el hanout and cumin for 1 minute, until fragrant.
- Add the tomatoes and stock, return the beef, season, and simmer covered for 1 hour 30 minutes, until tender.
- Stir in the olives and lemon zest and simmer uncovered for 20 minutes, until the sauce is thick.
- Taste before adding salt — the olives bring plenty.
- Scatter with coriander and serve with cauliflower couscous.
Swaps and tips
A strip of orange zest or a pinch of cinnamon adds warmth. Serve with cauliflower couscous instead of grains.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 42 g | 8 g | 3 g | 21 g | 395 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
