Moroccan Beef & Barley Stew.slow cooked
With Autumn in full swing & the nights getting cooler as winter starts rolling around it’s time to start thinking about comfort foods & bring out & dust off the trusty old slow/cooker.
So today I’m sharing a recipe for Moroccan Beef & Barley Stew slow cooked which is hearty & filling as well as low in fat & this Moroccan Stew makes the perfect family weekday dinner.
This recipe serves 4
IngredientsĀ
3 teaspoons olive oil
600g beef chuck steak, trimmed & cut into 3cm cubes
1 large brown onion peeled & chopped
3 carrots peeled & halved lengthways, sliced
2 cloves garlic peeled & thinly sliced
1 tablespoon Moroccan spice blend
400-gram tin diced tomatoes
1/2 cup raisins
1/3 cup pearl barley
fresh coriander to serve
Greek yogurt to serve
steamed rice to serve
steamed vegetables to serve
Method
1heat 1 teaspoon of olive oil in a large nonstick pan over medium-high heat, season beef with salt and pepper and cook beef in batches until browned all over & transfer to the slow/cooker.
2 reduce heat to medium and add remaining olive oil & stir in carrots and onion and cook until softened,add garlic & Moroccan spice to the pan and stir until they become fragrant,add tomatoes and 375ml cold water stir in and add to the slow/cooker,season & cover with lid & cook on low for 4 hours,then add raisins and barley plus 250ml cold water and cook for another 2 hours or till beef is soft.
3 to serve to ladle a scoop of stew over a small portion of rice in the large flat soup bowl, top with a dollop of yogurt.a side of steamed vegetables and sprinkle with fresh coriander leaves …
You can also substitute coriander for parsley & soft polenta instead of rice.
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Moroccan Beef & Barley Stew
BON APPETIT
Chef Steve