Preparation Time: 25 minutes
Cooking Time: 2 1/2 Hours
Ingredients:
2 lbs lean boneless shin of beef or chuck steak, cut into 1 inch cubes
2 tablespoons all-purpose flour
1 tablespoon ground cumin
2 tablespoons Moroccan spices, e.g., Ras El Hanout
3 tablespoons olive oil
2 medium onions, peeled and finely sliced
2 large garlic cloves, peeled and finely chopped or crushed
1 pint good, hot beef stock
1 x 14 oz can chickpeas, drained
To Garnish:
3 tablespoons Greek yogurt
2 tablespoons freshly chopped mint
Method:
- Place the flour in a large, clean, plastic food bag, season and add the cumin and Moroccan spices.
- Gently toss the beef cubes in the seasoned flour to coat.
- Preheat the oven to 325°F.
- Heat 2 tablespoons oil in a large non-stick frying pan and brown the beef in batches.
- Transfer to a large ovenproof casserole dish.
- In the same frying pan add the remaining oil and cook the onions and garlic for 2-3 minutes then transfer to the casserole.
- Add the stock, bring to the boil, cover and cook in in the oven for 2½ hours, or until the beef is tender.
- 15 minutes before the end of the cooking time add the chick peas and return to the oven.
- Garnish the stew with the yogurt and mint and serve with steamed couscous, rice or mash.
Tip:
Alternatively, cook the stew on the stove over a low heat for 2-2½ hours, stirring occasionally.
Slow Cooker Version:
- This recipe works well in a slow cooker too but use only ½ pint beef stock.
- Follow above method points 1-4.
- Then transfer to the slow cooker.
- Heat the remaining oil in the frying pan and cook the onions and garlic then transfer to the slow cooker with the stock.
- Cook on High for 4 hours or you could cook on low for 8 hours.
- Add the chick peas during the last 30 minutes of the cooking time.
- Garnish the stew with the yogurt and mint and serve with steamed couscous, rice or mash.