North African Beef and Root Vegetable Stew By River Ford
This is a lovely, warming stew replete with subtle North African spices. It's simple to make and reheats excellently. There's no need to be at all exact about the root veg you use – just take whatever's in your box and chop them all to a similar size. This is good served with couscous for soaking up the rich juices.
450g diced beef or beef braising steak, each piece cut in half
800g mixed root veg carrots, celeriac, parsnips, swede, peeled and chopped into chunks or lengths
1 large onion, sliced
2 garlic cloves, crushed
2cm piece fresh ginger, grated
400 ml beef stock
1 tin cooked chickpeas
100 g pitted prunes
handful fresh parsley, chopped
handful fresh coriander, chopped
seeds from 1 pomegranate
Ingredients
450g diced beef or beef braising steak, each piece cut in half
800g mixed root veg carrots, celeriac, parsnips, swede, peeled and chopped into chunks or lengths
1 large onion, sliced
2 garlic cloves, crushed
2cm piece fresh ginger, grated
400 ml beef stock
1 tin cooked chickpeas
100 g pitted prunes
handful fresh parsley, chopped
handful fresh coriander, chopped
seeds from 1 pomegranate
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