Pic of North African beef and root vegetable stew

North African beef and root vegetable stew

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North African beef and root vegetable stew

Main Serves 4 1h 45 min
This is a lovely, warming stew replete with subtle North African spices. It's simple to make and reheats excellently. There's no need to be at all exact about the root veg you use – just take whatever's in your box and chop them all to a similar size. This is good served with couscous for soaking up the rich juices.


  • 450g diced beef or beef braising steak, each piece cut in half
  • oil for frying, e.g. vegetable or sunflower
  • 800g mixed root veg - carrots, celeriac, parsnips, swede, peeled and chopped into chunks or lengths
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, grated
  • 1 tbsp ras al hanout (North African spice blend)
  • 1 tsp garam masala
  • 150ml red wine
  • 400ml beef stock
  • 1 stick cinnamon
  • 1 tin cooked chickpeas
  • 100g pitted prunes
  • handful fresh parsley, chopped
  • handful fresh coriander, chopped
  • seeds from 1 pomegranate
Image of North African beef and root vegetable stew


Prep time: 15 min
Cooking time: 1h 30 min
  • Step 1

    Fry the beef in a little oil to brown on all sides. Remove from the pan. Add the roots, except the onion, and fry to colour slightly. Remove from the pan. Add a splash more oil if needed, turn the heat right down and add the onion.
  • Step 2

    Fry gently for 10 minutes to soften without colouring.
  • Step 3

    Add the garlic, ginger, ras al hanout and garam masala. Stir for 2 minutes.
  • Step 4

    Add the beef back to the pan with the wine. Cook for 2 minutes. Add the stock, root veg and cinnamon.
  • Step 5

    Cover and simmer for 1 hour. Keep an eye on the liquid and top up with more stock or water if needed (check your heat too, it may be too high).
  • Step 6

    Add the chickpeas and prunes. Simmer for a further 15 minutes. Sprinkle over the herbs and pomegranate seeds to serve.

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