Moroccan Braised Beef with Baby Potatoes, Garlic, Tomato and Green Beans

Why you will like this recipe

A wonderful Moroccan dish with the meat falling apart and the sauce rich and mellow from the slow cooking and the carefully selected and blended Moroccan Herbs and Spices in your recipe pouch.

Your recipe spice pouch contains: Green Cardamom, Cumin, Coriander, Moroccan Sumac, Cinnamon, Ginger, Nutmeg, Paprika, Onion Powder, Garlic Powder and minimal Chilli.If you prefer salt free, please advise when ordering.

When you order you will receive the zip lock natural spice pouch together with a printed hard copy of your recipe.

The 60g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

• 65g Pouch - $7.60   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

600g x Diced chuck steak - cut into 3cm pieces

Baby potatoes - your preferred quantity

1 x Cup Green beans or more if you prefer. Chopped

Plain flour

Olive oil

1 x Large brown onion

2 x Tablespoons tomato paste

1 x Cup home made chicken or beef stock

1 x Tin Italian diced tomatoes

Optional - 2 x Teaspoons pomegranate molasses. Wonderful flavour addition

1 x Cup of red wine

Salt and pepper to taste and diet

4 x Full teaspoons from your Moroccan recipe spice pouch

The selected and blended Spice Pouch contains: Green Cardamom, Paprika, Cumin, Coriander, Sumac, Garlic Powder, Onion Powder, Cinnamon, Ginger, Nutmeg, Salt and Black Pepper.

Method

Firstly, lightly cover the meat pieces with plain flour and brown in the pot on all sides. You will need to do this in batches then set aside. This is important.

Next, add the onion and a touch more olive oil and fry down until soft and caramelised. Then add the tomato paste to the pan and allow to sit for a few moments to remove any bitternes then stir into the onions.

Then add the stock, potatoes, tomatoes, red wine, green beans, pomerganate molasses (if using) and your spices from the recipe pouch and stir again so the flavours are evenly spread. Now return the meat to the pan and again, stir everything together.

For the oven, cover the pot with foil before placing the lid then bake at 180c - 200c for around two hours until the meat is falling apart. After one hour check and add a little water if the sauce is drying out.