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Moroccan Style Beef Stew

Beef Serves 6-8

This Ramadan AHDB & Shazans have been tasked to provide Iftar meals for the presenters at British Muslim TV, they have enlisted the help of Mr Tee and halal hangouts and their head chef Gregg to deliver 30 different recipes that you can try at home.

The recipes cover all ranges of occasions from hosting a meal for friends and family to quick recipes for those last minute Iftars. Using Lamb, Chicken and Beef from the British isles, prepared by Chef Gregg giving all recipes a British twist.

We will be preparing amazing dishes from around the world to ignite your creativity, tantalise your taste buds and get you cooking this ramadan. Whats more is we will be serving these up to the team at BMTV to keep them powered up well into the night.

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  • Preparation 25 minutes
  • Cooking time: 2½ hours


900g lean boneless shin of beef or chuck steak, cut into 2.5cm cubes

2 tablespoons all-purpose flour

1 tablespoon ground cumin

2 tablespoons Moroccan spices, e.g., Ras El Hanout

3 tablespoons olive oil

2 medium onions, peeled and finely sliced

2 large garlic cloves, peeled and finely chopped or crushed

450ml  good, hot beef stock

1 x 450g can chickpeas, drained

To Garnish:

3 tablespoons Greek yogurt

2 tablespoons freshly chopped mint


  1. Place the flour in a large, clean, plastic food bag, season and add the cumin and Moroccan spices. Gently toss the beef cubes in the seasoned flour to coat.
  2. Preheat the oven to 160°C, 140°Fan, Gas mark 3..
  3. Heat 2 tablespoons oil in a large non-stick frying pan and brown the beef in batches. Transfer to a large ovenproof casserole dish.
  4. In the same frying pan add the remaining oil and cook the onions and garlic for 2-3 minutes then transfer to the casserole.
  5. Add the stock, bring to the boil, cover and cook in in the oven for 2½ hours, or until the beef is tender.
  6. 15 minutes before the end of the cooking time add the chick peas and return to the oven.
  7. Garnish the stew with the yogurt and mint and serve with steamed couscous, rice or mash.


Alternatively, cook the stew on the hob over a low heat for 2-2½hours, stirring occasionally.


Slow Cooker Version

This recipe works well in a slow cooker too but use only ½pint beef stock.  Follow method points 1-4.  Then transfer to the slow cooker.  Heat the remaining oil in the frying pan and cook the onions and garlic then transfer to the slow cooker with the stock.  Cook on HIGH for 4 hours (or you could cook on low for 8 hours).  Add the chick peas during the last 30 minutes of the cooking time.  Garnish the stew with the yogurt and mint and serve with steamed couscous, rice or mash.


Meat can bought at Shazans counters operating by Shazans Fresh Halal Market in select Tesco stores & Shazans Select in Morrisons. Or alternatively, Shazans pre-pack available at most retailers.

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