Moroccan Beef Casserole

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Crumbled fetta, flaked almonds and fresh lebanese bread add a delicious Moroccan spin to this tender beef casserole.

The ingredient of Moroccan Beef Casserole

• 1 tablespoon olive oil
• 750g coles australian beef chuck casserole steak cut into 4cm pieces
• 1 brown onion finely chopped
• 1 tablespoon ginger finely grated
• 1 cinnamon stick or quill
• 1 tablespoon ground cumin
• 2 teaspoons turmeric
• 400g can crushed tomatoes
• 1 2 cup 125ml beef stock
• 1 3 cup 55g currants
• 1kg sweet potato peeled cut into 4cm pieces
• 75g fetta crumbled
• 2 tablespoons flaked almonds toasted
• coriander leaves to serve
• lime wedges to serve
• lebanese bread to serve

The Instruction of moroccan beef casserole

• heat the oil in a large frying pan over high heat cook one third of the beef turning for 3 mins or until browned all over transfer to the bowl of a 20 cup 5l capacity slow cooker repeat with remaining beef
• add the onion ginger cinnamon cumin turmeric tomato stock currants and sweet potato to the beef in the slow cooker cook on high for 4 hours or on low for 6 hours or until beef is very tender
• spoon the beef mixture into serving bowls sprinkle with fetta almonds and coriander serve with lime wedges and lebanese bread

Nutritions of Moroccan Beef Casserole

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