Moroccan Beef Stew

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A tender stew with beef, apricots and aubergines. Deliciously spiced with cinnamon and cumin and served with couscous.



Chop the onion and fry it in a pan (or pressure cooker, I used the Bosch AutoCook).
Add the meat in cubes and fry all over. Add the lemon juice, cumin and cinnamon and toss through.
Cut the bell pepper into cubes and add to the meat.
Stir in the tomato paste.
Then pour in the stock and stir in the cornflour and let it simmer for about 2 hours with the lid on the pan (shorter in the pressure cooker).
Then add the eggplant in cubes and simmer for another 30 minutes.
Add the chickpeas and apricots during the last few minutes and sauté for a while. Taste to see if the stew is well seasoned and if the meat is soft.
Prepare the couscous.
Serve the Moroccan stew with some slivered almonds and parsley and the couscous.
Moroccan Beef Stew

Source: Leukerecepten by leukerecepten-nl.
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