How to Make Melting Moroccan Beef Stew

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How to Make Melting Moroccan Beef Stew

Beef that can't stay together of its own accord! Low fat, high fibre, warming and delicious Secret - you will need a PRESSURE COOKER

Kramer Caldwell

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Step 1 of 12

A very cheap and ordinarily difficult cut to prepare... Diced this into cubes. 1 handful per person, although 500-600g will do 2 big portions for hungry people

Step 2 of 12

BROWN the meat... And most importantly, REST when brown. We're NOT cooking it here yet!

Step 3 of 12

Let it REST... Can't stress this enough. This stops it from drying out as the juices will suck back to the centre of the cubes and allow the strands of meat to separate later... Melt!

Step 4 of 12

Heat sunflower oil in heavy pressure cooker pot

Step 5 of 12

Chop carrots roughly

Step 6 of 12

Add pepper and onion whilst oil is heating chop potatoes into large chunks

Step 7 of 12

Moroccan spice blend - SIMPLE 2tsp paprika 1tsp coriander 1tsp ginger 1/2tsp cumin Salt and pepper Mix and set aside You can add CINNAMON here too... But my partner can't eat :-(

Step 8 of 12

Choppy choppy

Step 9 of 12

Use canned pulses and tomatoes... Trust me, they are just as good as fresh! Use the can to rinse with water and make the all important gravy/stew!

Step 10 of 12

Spice blend...

Step 11 of 12

SOFTEN onions carrots & garlic and add spices.It WILL go dry here but this will develop flavour AT THIS POINT ADD TOMATOES, BEANS AND WATER. Pressure cook for 20 minutes and add potatoes for 10 mins

Step 12 of 12

This is the outcome.KEEP THE PRESSURE HIGH FOR AS LONG AS POSSIBLE -DON'T keep looking at it! It's fine, doesn't like being disturbed I like to add cooked chicken, lemon juice & fresh coriander...EAT

You're Done

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