Moroccan Beef & Spinach Stew
Ingredients
400 grams McCain Garden Spinach
Olive oil
800 grams beef chuck cubed
1 tablespoon flour - mixed with salt and black pepper
2 small onions chopped
5 garlic cloves crushed
1 bay leaf
½ teaspoon crushed cloves
2 teaspoons cumin powder
1 teaspoon chili powder
1 teaspoon cinnamon powder
2 - 3 cups beef stock
1 tin chopped tomato
2 can chickpeas drained and rinsed
Chopped coriander
Salt and pepper to taste
Servings
4 - 5
Products we used
Directions
Prep Time: 5 - 10 minutes
Total Time: 1 ½ - 2 hours
- Sprinkle the beef with the flour mixture and set aside
- Heat a large pot on medium to high heat and add the oil
- Brown the beef in batches and set aside
- To the same pot, add the onions and allow to brown
- Next add the garlic and bay leaves and cook for a minute
- Add the crushed cloves, cumin, chili and cinnamon powder and mix well
- Now add the chopped tomatoes – allow to cook for about 5 minutes
- Next add in the browned beef and stock
- Allow to cook for about an hour or so until the beef is tender
- Add in the spinach and chickpeas and simmer for 10 minutes
- Adjust seasoning
- Garnish with chopped coriander
- Serve with rice or couscous
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Garden Spinach #beef #stew
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