Moroccan Braised Beef

8:37 pm on 3 July 2006

(Serves 4–6)


  • 4 tablespoons olive oil
  • 1 kg trimmed topside, shin or chuck steak, cut into 4 cm pieces
  • 2 onions, chopped
  • 2 carrots, diced
  • 1 stick celery, thinly sliced
  • 4 cloves garlic, finely chopped
  • 3 tablespoons toasted cumin seeds
  • 1 tablespoon coriander seeds
  • 1 cinnamon stick
  • 1 teaspoon turmeric
  • 1 tablespoon ground ginger
  • 2 small dried red chilli’s, finely sliced
  • 1 cup pitted prunes
  • 400g peeled, seeded, cubed pumpkin
  • 400g can Italian tomatoes in juice, mashed
  • 500 ml beef stock
  • 2 cups water
  • 2 tablespoons each chopped parsley and coriander
  • salt and freshly ground black pepper to taste
  • couscous for serving


Heat the oil over high heat and add the steak. Brown well all over, remove from the pan and reserve.

Add the onions, carrot, celery, garlic, cumin seeds, coriander seeds, cinnamon, turmeric, ginger, chilli and prunes. Fry gently until the onion is soft.

Add the reserved steak, mix well and add the pumpkin, tomatoes, stock and water. Bring to the boil and simmer 2 hours until the steak is very tender and the mixture has reduced and thickened. Taste and season with salt and pepper.

Serve on hot couscous and sprinkle with the chopped parsley and coriander.

Suggested Wines to Go With Today's Recipe


Stonecroft 2003

Te Mata Bullnose 2004

Bilancia 2004

Passage Rock 2005 Reserve

Vidal Soler 2004

Bridge Pa 2004

Hewitson 2005 (Shiraz)

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