Cheat's Moroccan Beef Stew

3:10 pm on 13 May 2011

Preparation time: 10 minutes
Cooking time: 1 hour
Serves: 6


  • 750g cross-cut blade steaks
  • 3 carrots, peeled and sliced
  • 8-10 baby onions, peeled and halved
  • ½ cup stuffed green olives
  • 150-200g dried or glace figs, sliced ( or use prunes)
  • 1 tablespoon Moroccan spice seasoning or similar
  • 420g can condensed tomato soup
  • ½ cup orange juice


1. Brown the cross cut blade steaks in a dash of oil in a lidded, oven- proof casserole. Seta side.

2. Brown the cut side of the onions - it adds flavour. Return the meat to the pan with the carrots, olives, fisg, spice mis, tomato soup and orange juice and cover.

3. Bake in a 160°C oven for 1 hour or until the meat is tender. Serve with couscous or pasta.

Up-market or change me!

  • Use a special spice mix like Berebere - delicious!
  • Add 1 well-drained can chickpeas
  • Add plenty of chopped fresh parsley when cooked
  • Add a cinnamon stick
  • Use lamb in place of beef
  • Use apricots in place of figs or raisins

Slow cook me!

Brown the beef and put all the ingredients in a slow cooker and cook on low for about 8-9 hours.

From Afternoons with Jesse Mulligan

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