North African Beef and Root Vegetable Stew By River Ford

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.

RatingDifficultyIntermediate
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North African Beef and Root Vegetable Stew By River Ford
Yields4 Servings
Prep Time25 minsCook Time1 hr 20 minsTotal Time1 hr 45 mins
 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
 1 tbsp ras al hanout (North African spice blend)
 1 tsp garam masala
 150 ml red wine
 400 ml beef stock
 1 tin cooked chickpeas
 100 g pitted prunes
 handful fresh parsley, chopped
 handful fresh coriander, chopped
 seeds from 1 pomegranate

North African Beef and Root Vegetable Stew By River Ford

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
 1 tbsp ras al hanout (North African spice blend)
 1 tsp garam masala
 150 ml red wine
 400 ml beef stock
 1 tin cooked chickpeas
 100 g pitted prunes
 handful fresh parsley, chopped
 handful fresh coriander, chopped
 seeds from 1 pomegranate
North African Beef and Root Vegetable Stew By River Ford

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