Berber Beef Stew
15m prep 30m cook 45m ready
A hearty Moroccan-inspired beef stew with vegetables, warm spices, and preserved lemon, served over couscous with harissa yogurt.
Ingredients
- 29.6 ml olive oil
- 1 carrot peeled and chopped into 1cm/½in half-moons
- 2 courgettes (zucchini) chopped into 1cm/½in half-moons
- 600 g beef fillet cut into 2–3cm/¾–½in cubes
- 1 red onion peeled and finely chopped
- 4 clove garlic peeled and finely chopped
- 29.6 ml tomato purée (paste)
- 9.86 ml ground cumin
- 9.86 ml ground ginger
- 4.93 ml paprika
- 4.93 ml freshly ground black pepper
- 2.46 ml ground cinnamon
- 4.93 ml flour
- 14.8 ml clear honey
- 150 g couscous
- 1 preserved lemon
- 200 g yogurt
- 29.6 ml harissa paste
- 1 parsley leaves finely chopped
- 29.6 ml toasted flaked almonds
- sea salt
Nutrition (per serving, estimated)
Estimated based off 12 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 365 mg
- Iron: 4.78 mg
- Magnesium: 78 mg
- Phosphorus: 350 mg
- Potassium: 954 mg
- Zinc: 2.61 mg
Let's Cook
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Step 1.
Heat the olive oil in a large saucepan over high heat. Add the chopped carrot and courgette half-moons and cook for 4 minutes, stirring frequently, until softened.
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Step 2.
Add the beef cubes, finely chopped red onion, and minced garlic to the pan with the vegetables. Reduce the heat to medium. Stir in the tomato purée, cumin, ginger, paprika, black pepper, cinnamon, flour, honey, and 250ml (1 cup) boiling water. Mix well, bring to a boil, then cover and simmer for 10 minutes, until the beef is just cooked through.
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Step 3.
While the beef simmers, place the couscous in a large mixing bowl and add 185ml (¾ cup) warm water. Cover tightly with cling film and let stand for 10 minutes, or until ready to serve.
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Step 4.
While the beef simmers, remove the flesh from the preserved lemon and finely chop the skin; discard the flesh. Set the chopped skin aside. Spoon the yogurt into a serving bowl, stir in the harissa paste, cover, and set aside.
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Step 5.
After the beef has simmered for 10 minutes, remove the lid, increase the heat to medium, and cook for another 5 minutes, stirring occasionally, until the sauce thickens. Stir in the chopped parsley and preserved lemon skin. Fluff the couscous with a fork and divide among four bowls. Spoon the stew over the couscous, top with toasted flaked almonds, and serve with the harissa yogurt on the side.
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