INGREDIENTS
800g gravy beef, fat trimmed, cut into 4cm pieces
2 tbsp Moroccan seasoning
¼ cup plain flour
2 tbsp olive oil
2 brown onions, thinly sliced
750ml salt-reduced beef stock
½ large head cauliflower, cut into florets
1 bunch baby carrots, trimmed, peeled, halved lengthways
2 large zucchini, halved lengthways, cut into
3cm pieces
8 pitted dates, chopped
8 dried apricots, chopped
80g baby spinach
Cous cous, toasted pistachios, chopped, coriander sprigs, natural yoghurt and lemon wedges, to serve.
METHOD
- Place beef, Moroccan seasoning and flour in a large snap lock bag. Toss well to coat. Heat half the oil in a large casserole dish over medium-high heat and cook beef, shaking off excess flour, in batches, for 4–5 minutes or until browned. Set aside on a plate.
- Heat remaining oil in same casserole dish over medium heat. Add onions and cook for 4–5 minutes or until softened. Return beef to pan, add stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 1 hour 15 minutes.
- Add cauliflower, carrots, zucchini, dates and apricots, cover and cook for a further 30 minutes or until beef and vegetables are tender, adding extra stock or water, if required. Remove from heat, stir through baby spinach, replace lid and set aside for 5 minutes.
- Serve beef with cous cous, pistachios, coriander, yoghurt and lemon wedges.
TIPS
- Use different spices and curry pastes to mix up the cuisine. Swap Moroccan seasoning for Asian or Indian curry pastes, Cajun, Tuscan or Italian herbs.
- This recipe will freeze well for a hearty midweek meal.
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