Name: North African Spiced Beef and Root Vegetable Stew
Yield: Serves 4
Ingredients: 2 cm piece of fresh ginger, peeled and grated (or add 1 rounded tsp dried ginger to the ras el hanout); salt and black pepper; 3 tbsp olive, sunflower or vegetable oil; 100 g pitted prunes; handful of chopped parsley and/or coriander; seeds from 1 pomegranate (optional); 800 g mixed root veg (e.g. parsnips, carrots, celeriac and swede), peeled and chopped into large chunks; 1 large glass of red wine (optional; you can use more stock instead); 400 ml beef stock; 1 cinnamon stick; 1 x 400 g can chickpeas, drained; 1 rounded tbsp ras el hanout (or see above for alternative); 2 garlic cloves, crushed or finely chopped; 1 large onion, sliced; 450 g beef braising steak, cut into 4 similar-sized pieces

Ras el hanout is a complex North African spice mix. If you can’t get hold of it, mix a large pinch each of cumin, coriander, cinnamon, ginger, turmeric, cardamom, chilli or cayenne and black pepper.

Cinnamon sticks can vary in strength, so taste at intervals and remove when the flavour reaches your liking. Serve this stew with couscous or bread to soak up the juices.

Ingredients

Main course
Stew
Gluten-free

Method

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Ingredients

Method

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