Moroccan Natural Seasoning with legendary Moroccan Beef Casserole Recipe

Why you will like this recipe with Moroccan Seasoning

A legendery Moroccan dish with the meat falling apart in the and the wonderfully rich and comforting sauce from the slow cooking and the natural Spice Road natural Moroccan Seasoning. This recipe will become a kitchen fixture for family or dinner guests.

• 70g Pouch - $9.80   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

Your recipe spice pouch contains: *Green Cardamom, Moroccan Sumac, Cumin, Coriander, Cinnamon, Ginger, Nutmeg, Paprika, Onion Powder, Garlic Powder, Black Pepper and Chili Flakes.

When you order you will receive the zip lock natural spice pouch together with a printed hard copy of your recipe.

The 70g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size).

You will need - makes 4-6

700g x Diced chuck steak - cut into 2 - 3cm pieces

Plain flour

Olive oil

1 x Large brown onion - diced

2 x Medium carrots - finely diced

2 x Celery sticks - finely diced

2 x Tablespoons tomato paste

2 x Cups chicken or beef stock - rich home made style is best. Avoid oversalted supermarket cardboard stocks

1 x Tin Italian diced tomatoes

1/2 x Cup of red wine

2 x Teaspoons red wine vinegar

Salt to taste or special diet

5 x Full teaspoons from your Moroccan Natural Spic Road Seasoning spice pouch Method

Firstly, make sure you have removed most of the fat from the beef, leaving just enough to give flavour then lightly cover the meat pieces with plain flour and in a medium hot pot with olive oil, brown in the meat on all sides so you have a nice deep colour. You will need to do this in batches then set aside. This is an important first step.

Next, add the onion, carrot and parsley a touch more olive oil and fry down until soft and caramelised. Then add the tomato paste to the pan and allow to sit for a few moments to remove any bitternes, then stir well.

Next, add the red wine to deglaze the pot and stir to break up all the nice crunchy pieces.

Then add the Stock, Tomatoes, and the Spices from the recipe spice pouch. Do not burn the Spices. Stir again so the flavours are evenly spread. Now return the meat to the pan and again, stir to bring everything together. Next add the Red Wine Vinegar

For the oven, cover the pot with foil before placing the lid then bake at 180c max. for around two hours until the meat is falling apart. After one hour check and add a little water if the sauce is drying out.

Serve with arborio rice or potatoes