Add to Cookbook

Moroccan Beef

  • 4
Moroccan Beef

Spices galore enhance this easy beef casserole. With no browning of the meat before cooking, you can literally throw all the ingredients into the pan and let them simmer away. The aroma that fills the kitchen is wonderful and if you have a chance to enjoy any leftovers, then a night or two in the fridge will allow the flavours to amrry even more, making this casserole irrestistible.


  • 1kg New Zealand Quality Mark beef topside steak
  • 2 cloves garlic, peeled
  • 1 chilli, deseeded and finely chopped
  • 2 tsp each ground coriander, cumin and paprika
  • ¼ cup sundried tomato paste
  • 1 tblsp oil
  • 2 carrots, peeled
  • 10 baby onions, peeled
  • 300 gram can chickpeas, well drained
  • ½ cup dried apricots, coarsely chopped
  • 1 cinnamon stick
  • 1½ cups each dry white wine and beef stock
  • salt and pepper to season
  • fresh coriander to garnish


  1. Cut the beef topside into 4-5cm pieces.
  2. In a large bowl mix together the garlic, spices, sundried tomato paste and oil. Add the topside and turn to coat evenly.
  3. Arrange the meat evenly over the base of a large, lidded roasting pan.
  4. Cut the carrots into 5cm long sticks and spread evenly over the top of the meat with the onions, chick peas, dried apricots, cinnamon stick, wine and stock.
  5. Cover and cook at 150°C for 1½ hours, then uncover a cook a further 20 minutes.
  6. Serve over couscous, garnished with coriander.

Cooks Tips

- Look for NZ dried apricots when shopping - they have a better flavour than other brands.

Comments (0)

Please login to submit a comment.