Moroccan Beef Stew

Ingredients

• 800 g lean beef (for stew)
• 2 tsp cumin
• 1 tsp turmeric
• 1 tsp paprika (hot)
• 1 tsp cinnamon
• 1 pinch ground allspice
• 250 g onions (or large shallots)
• 2 Garlic cloves
• 40 g Ginger (1 piece)
• 2 tbsp olive oil
• 750 ml Mediterranean vegetable broth
• 1 pinch Saffron threads
• 2 Bay leaves
• 30 g sultanas
• 250 g carrots (2 carrots)
• 250 g Zucchini (1 Zucchini)
• 240 g chickpeas (canned)
• Salt
• Pepper

Instructions

1. 1.

   Cut the beef into about 2 cm cubes. Mix cumin, turmeric, paprika, cinnamon and allspice; sprinkle over the meat, mix well, and let marinate in the refrigerator for 30 minutes.

2. 2.

   Meanwhile peel and finely slice onions or shallots. Peel and chop garlic.

3. 3.

   Peel ginger and grate finely.

4. 4.

   Heat oil in a braising pot and brown the beef on all sides; remove and drain in a sieve.

5. 5.

   Add onions, garlic and ginger to the pot, sauté gently for 3 minutes, then return to the meat. Discard excess fat from the pot.

6. 6.

   Return everything to the pot, add broth, and bring to a boil.

7. 7.

   Stir in saffron, bay leaves and sultanas. Cover the beef and cook over low heat, stirring occasionally, for 1 ¼ hours.

8. 8.

   In the meantime peel and clean carrots. Wash and dry zucchini. Cut carrots and zucchini into cross‑cut halves and then quarter lengthwise.

9. 9.

   After 45 minutes of cooking add the carrots to the pot. After about an hour also add the zucchini.

10. 10.

    Rinse chickpeas in a sieve with cold water and add them 5 minutes before the end of cooking. Season heavily with salt and pepper. Serve with whole‑grain couscous.