Beef casserole with moroccan spice
1 kg Chuck or boneless shin/gravy beef
2 tbsp Moroccan spice mix
2 Medium eggplant, cut into 2cm dice
3 cups Beef stock
425 g Can peeled and chopped tomatoes
400 g Can chickpeas, drained
Couscous and minted yoghurt (mix yoghurt with shredded mint)
- Preheat the oven to 180°C. Cut beef into 2.5cm-3cm cubes, place in a large bowl. Add about 2 tbsp of oil and the Moroccan spice mix, mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place it in a casserole dish.
- Reduce heat in pan and add a little extra oil, add the eggplant cook for 1-2 minutes, stir occasionally.
- Gradually pour in the stock and the tomatoes, stirring well. Stir until the mixture boils, add the chickpeas. Pour over the beef in the casserole dish and stir to combine. Cover the casserole dish, place in oven, and cook until beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered. Serve with couscous and minted yoghurt.
- Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally; add water if needed during the cooking time to keep ingredients well covered.