Moroccan Beef


·         100 g stewing or casserole beef per person

·         3 Tbsp flour

·         ½ onion

·         2 medium potatoes

·         1-2 carrots

·         1 Tbsp curry powder

·         Optional flavour boosters – 1 tsp paprika, 1 tsp ground cumin, 1 tsp ground coriander, if you like some heat ½ tsp cayenne pepper, ½ cup raisins.

·         1 tsp salt

·         3 cups beef stock (or 2 cups beef stock and 1 cup red wine)

·         1 tin tomatoes


Remove fat and slice beef into 2 cm cubes.  Place in a large casserole dish.  Sprinkle flour over and toss beef through until well coated in flour.  Dice onion and add.  Peel and slice potatoes and carrots, add to the dish.  Add all remaining ingredients and stir through.  Cover and bake at 180 degrees for 1 ½ to 2 hours.  It is cooked when the meat is tender and cooked through.  The sauce should self-thicken during the cooking process.  Serve with cous cous.