Morrocan Beef Casserole

Serves 4

Prep 15 mins
Cooking time – 6 hours in slow cooker

Morrocan Beef Ingredients
400g Stewing Beef
400ml Beef Stock
1/4 Butternut Squash Chopped into chunks (I leave the skin on)
1 small red onion, chop chunky
100g Dried Dates, roughly chopped
50g apricots, halved
1 tbsp tomato puree
2 cloves crushed Garlic
1 tbsp honey
1 thumb grated ginger
1tsp dried harrisa mix
1 tsp cumin
1tsp paprika
1/2tsp ground ginger
1/2 tsp cinnamon
2 tsp Olive Oil

Method

1. Roast the butternut squash in the air fryer or oven at 180oC with 1 tsp olive oil for 10 minutes or until golden.
2. Heat the olive oil in a pan and add the beef, onion, garlic & ginger.
   “3. Once the beef has browned, add the harrisa mix, cumin, paprika, ground ginger, cinnamon & tomato puree and stir until it coats the beef & onion.
   Fry for 2 minutes on a medium heat to cook out the spices. “
   “4. Add the beef mix to the slow cooker and add the beef stock, honey, roasted squash, apricats and half of the dates.
   The other half of the dates will be added 10 minutes before serving. “
3. Leave to stew for 6 hours in the slow cooker on a high heat.
4. 10 minutes before serving, add the remaining dates, the others will have disolved into the sauce.

Cous Cous Ingredients
240g dried cous cous
400ml vegetable stock
50g flaked almonds
Handful chopped, fresh coriander

Method

1. Place the cous cous in a bowl with the 400ml of hot vegetable stock. Cling film the top of the bowl and leave for 5 minutes or until the water has absorbed.
2. Add the chopped corriander and flakes almonds to the cous cous and mix well.
3. Serve alongside the morrocan Beef