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Slow-cooker Moroccan beef and barley stew
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Prep Time:
20 minutes
Cook Time:
372 minutes
Total Time:
392 minutes
Satisfying low-fat Moroccan stew, ideal for families.
Ingredients:
  • 13.80 gm olive oil
  • 600g beef chuck steak, trimmed, cut into 3cm pieces
  • 1 brown onion, chopped
  • 3 carrots, halved lengthways, sliced
  • 10.00 gm Middle Eastern spice blend (harissa)
  • 400g can diced tomatoes
  • 125.00 ml raisins
  • 72.60 gm pearl barley
  • Fresh coriander leaves, to serve
  • Plain Greek-style yoghurt, optional, to serve
  • Steamed rice, (small portion) to serve
  • Steamed vegetables to serve
Instructions:
  • In a large deep non-stick frying pan over medium-high heat, warm 1 teaspoon of oil. Season the beef with salt and pepper. Add half of the beef to the pan and cook for 3 minutes until it's browned all over. Transfer the beef to the bowl of a 5.5 litre slow cooker. Repeat the process with the remaining oil and beef.
  • Lower the heat to medium. Heat the remaining oil in the pan. Stir in the onion and carrot. Cook for 5 minutes until softened, stirring regularly. Stir in the garlic and spice mix. Cook for 1 minute until aromatic. Pour in the tomatoes and 1 1⁄2 cups of cold water. Season with salt and pepper. Cover the beef and let it simmer on low for 4 hours. Add the raisins, barley, and 1 cup of cold water. Cover and cook for an additional 2 hours or until the beef is tender.
  • Serve a bed of rice with a generous portion of flavorful beef on top. Sprinkle with fresh coriander and add a dollop of yogurt on the side if desired. Serve alongside a portion of steamed vegetables.

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