Moroccan beef casserole recipe
This is another adaptation from a Nigel Slater recipe. He has lots of fairly simple recipes that are delicious. The original version of this recipe used lamb shanks but I use stewing beef that has already been chopped by the butcher or readily available at the supermarket.
This recipe is very easy to make, doesn't require many ingredients or skill and is a lovely winter warming option.
Don't worry if you are not a big fan of aubergine as it turns into a thick tasty sauce and you probably wouldn't even know it contained aubergine unless you were told.
Ingredients - serves 3-4.
- A few tablespoons of oil.
- Two tablespoons of plain flour (or cornflour if preferred for gluten-free).
- 500g stewing beef cut into chunks.
- Large onion or two small ones.
- Two cloves of garlic or a teaspoon of lazy garlic.
- Large aubergine (about 400g).
- Heaped tablespoon of tomato puree.
- Two teaspoons of harissa paste.
- A stick of cinnamon.
- 400g tin of chopped tomatoes.
- Turn on the oven to 170 degrees C (fan) or equivalent.
- Put the flour or cornflour into a bowl and add a little salt and pepper and mix.
- Add the cubed beef and stir well to coat the beef in the flour.
- Heat two tablespoons of oil in a large, heavy casserole dish and add the flour-coated beef.
- Cook for about 10 minutes until the meat has browned, stirring regularly to prevent sticking.
6. Remove the beef to a plate.
7. Add another 1-2 tablespoons of oil to the pan.
8. Add the chopped onion and garlic to the oil and cook for a few minutes until they have softened.
9. Cut up the aubergine into small pieces.
10. Add to the onions and garlic and stir well and cook for a few minutes to soften slightly. You might need to add another tablespoon of oil if the pan is too dry.
11. Add the tomato puree, cinnamon stick and harissa paste.
12. Stir well and cook for just a minute or two.
13. Add the tin of chopped tomatoes.
14. Fill the empty tin with water and add this to the casserole.
15. Stir well and add the beef back to the pan.
16. Bring to the boil.
17. Cover with a lid and cook in the oven for about one hour and 45 minutes - 2 hours until the meat is tender.
18. Check the casserole every 40 minutes and give it a stir. If it is getting too dry add another few tablespoons of water.
19. Serve with a baked potato and roast vegetables or maybe some mash and broccoli.