Moroccan Beef & Baby Carrot Hot Pot with Chickpeas
¼ cup olive oil
1 red onion, peeled and diced
1 red or yellow capsicum, deseeded and diced
1 teaspoon each: crushed garlic, Moroccan spice, smoked paprika
500g Quality Mark diced beef
3 cups beef stock
400g can diced tomatoes in juice
390g can chickpeas, drained and rinsed
1 bunch (approx 250g) baby carrots, trimmed and lightly peeled
1 tablespoon cornflour plus 2 tablespoons water
salt and freshly ground black pepper to taste
- Heat half the olive oil in a large, heavy-based pan and sauté the onion, capsicum, garlic, Moroccan spice and paprika for 2-3 minutes over a gentle heat until the onion is softened and fragrant.
- Remove the onion and capsicum mixture from the pan and add the remaining oil. Brown the diced beef in batches until golden brown. Add the onion and capsicum mix back to the pan with the stock and tinned tomatoes and simmer for 40 minutes.
- Add the chickpeas and baby carrots and simmer for a further 15-20 minutes until the carrots are tender. Pour in the combined cornflour and water mixture, stirring until the sauce has thickened. Season to taste and serve with crusty bread.
Serves 4Issue 66, Moroccan Beef & Baby Carrot Hot Pot with Chickpeas