Tuesday, June 16, 2015
Serves 4 | 10 mins to prepare and 1 hr 10 mins to cook | 405 calories / serving
1tbsp olive oil
1 red onion, thickly sliced
2 carrots, peeled and cut into chunks
1 x 450g pack beef casserole steak, cut into bite-size pieces
1 tbsp ras el hanout or other Moroccan spice blend
2 garlic cloves, crushed
1tbsp clear honey
100g (3½oz) soft dried prunes, roughly chopped
500ml (17fl oz) beef stock
100g (3½oz) soft dried apricots, halved
1 x 400g tin chickpeas, drained
handful coriander, roughly chopped
couscous, to serve
Heat the oil in a large pan and add the onion and carrot. Cook for 5 minutes to soften, then remove from the pan with a slotted spoon. In a bowl, toss the beef in the Moroccan spice blend and transfer to the pan along with any remaining spice blend. Cook for a few minutes, turning the beef to brown it all over.
Return the vegetables to the pan and add the garlic, honey, dried prunes and stock. Bring to the boil, then turn the
heat down to low and simmer, covered, for 50 minutes.
Remove the lid and cook for 10 more minutes, adding the apricot halves and chickpeas halfway through. Season and serve with couscous, with the coriander scattered over the top.
From Tesco Realfood