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Home Beef stew with spiced couscous and fresh yogurt sauce

Beef stew with spiced couscous and fresh yogurt sauce

Recipes

We really have to accept it: the days are getting short and cold again. Although I'd rather eat outside in the sun all year, eatingcosyinside together does have its appeal. Besides, autumn is the season for the most beautiful produce, and therefore also the time forcomfort food. Because I always try to be the quick chef I had never made a stew before; I thought it would be a lot of work. Until I came up with a beef stew recipe and actually had to give it a go 😉 Well, that turned out to be much less work than I expected! You just need a bit of patience, but trust me: it only benefits the flavour of the dish.

Recipe

Beef stew with spiced couscous and fresh yogurt sauce

Juicy beef chuck stewed with colorful vegetables and warm spices, served with spiced couscous and a refreshing yogurt sauce. A dish that fills the kitchen with aroma and brings smiles to everyone at the table.

Course	Main course
Kitchen	Moroccan
Servings	4

Preparation time

Preparation time	1 hr 35 min
Total	1 hr 35 min

Equipment

Dutch oven

Ingredients

750 g beef chuck
300 g carrots
1 eggplant
1 zucchini
1 large onion
2 cloves garlic
1 cup Struik Boullion om te koken Rund
1 tsp cinnamon
1 tsp ground cumin (djintan)
1 tsp paprika
1 tsp chili powder
1 tsp ras el hanout
a handful of fresh coriander
a handful of fresh mint
300 g couscous
4 tbsp Greek yogurt
salt & freshly ground pepper
good olive oil
1 Turkish bread

Beef stew with spiced couscous and fresh yogurt sauce

1. Make a spice mix from the cinnamon, cumin, paprika and chili powder and rub it onto the meat on both sides. Cut the onion into large chunks and crush the garlic. Cut the eggplant, carrots and zucchini into large pieces. Heat some oil in the Dutch oven and gently sauté the onion (slowly, over low heat). Add the garlic and fry briefly as well. Spoon the onion and garlic out of the pan and set aside. Add a little more oil if needed and brown the meat on both sides. Then remove it from the pan and set aside.

2. Now continue in the same pan (don't clean it in between — it's good that all the flavours mingle): put the onion and garlic back in and add the chopped vegetables. Let everything fry for about 8 minutes. Now add the beef bouillon, fill the cup halfway with water and add that too. Finally, return the meat to the pan, put the lid on and let it simmer on low heat for at least one hour. Of course, you can leave it longer!

3. Meanwhile make a fresh yogurt sauce by mixing the yogurt with some finely chopped mint, a splash of olive oil and some salt & pepper. Also cook the couscous according to the package instructions. Stir through a little olive oil and ras el hanout. Serve the stew topped with the coriander, spiced couscous on the side, the yogurt sauce and a piece of Turkish bread. Then you can happily dip away =) Enjoy!

Cooking mode Prevents your screen from going to sleep

This dish tastes even better the next day, because the flavours have had more time to develop. Feel free to make a larger portion and store the stew covered in the fridge. Gently reheat it in a pan over low heat and add a small splash of water if needed.

Vary the vegetables to taste: parsnip, sweet potato or chickpeas also work very well in this dish. Serve with extra mint and coriander for an even fresher flavour, and put an extra piece of Turkish bread on the table for dipping into the sauce.

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