Moroccan inspired beef stew with red peppers and ale.

Any beef stew is perfect winter comfort food. However this Moroccan inspired beef stew is a little spicy too and will warm you up in this cold weather. Dates and red peppers make it sweet, the spices and chilli peppers make it moderately hot and Guinness adds a little bit of bitterness. The dates melt into the stew making the sauce so tasty, don’t leave them out.

The below would make at least 6 portions.

INGREDIENTS

1400g beef stewing steak

1tbsp ground coriander

3 red or/and orange peppers

3 celery sticks

4tbsp chopped coriander

4 garlic cloves

7cm fresh turmeric

1 small chilli pepper

100g prunes

500ml Guinness stout

50g plain flour for dusting

1tbsp spicy harissa paste

100ml water

METHOD

Sear the beef well from all sides. I used my cast iron skillet which gives the best searing results. Set aside.

Prepare the vegetables. Cut the peppers into strips. Finely chop coriander leaves and chilli pepper. Chop celery and dates. Mince garlic and grate turmeric.

Transfer the beef to a casserole pan, cover it well in flour and ground coriander. Add all of the vegetables followed by harissa paste, water and the stout.

Cover with a lid and cook for 2.5h on low heat.

Serve with rice or mashed potatoes.