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Moroccan beef casserole

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Topped with fetta, this Moroccan beef casserole recipe will melt in your mouth. Slow cooked and scrumptious!

  • Serves4
  • Cook time6 hour 10 minutes
  • Prep time10 minutes
Moroccan beef casserole

Ingredients

  • 1 tbs olive oil
  • 750g Coles Australian Beef Chuck Casserole Steak, cut into 4cm pieces
  • 1 brown onion, finely chopped
  • 1 tbs finely grated ginger
  • 1 cinnamon stick or quill
  • 1 tbs ground cumin
  • 2 tsp turmeric
  • 400g can crushed tomatoes
  • ½ cup (125ml) beef stock
  • ⅓ cup (55g) currants
  • 1kg sweet potato, peeled, cut into 4cm pieces
  • 75g fetta, crumbled
  • 2 tbs flaked almonds, toasted
  • Coriander leaves, to serve
  • Lime wedges, to serve
  • Lebanese bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat the oil in a large frying pan over high heat. Cook one-third of the beef, turning, for 3 mins or until browned all over. Transfer to the bowl of a 20-cup (5L) capacity slow cooker. Repeat with remaining beef.
  2. Step 2

    Add the onion, ginger, cinnamon, cumin, turmeric, tomato, stock, currants and sweet potato to the beef in the slow cooker. Cook on high for 4 hours, or on low for 6 hours, or until beef is very tender.
  3. Step 3

    Spoon the beef mixture into serving bowls. Sprinkle with fetta, almonds and coriander. Serve with lime wedges and Lebanese bread.

    Moroccan beef casserole

    Moroccan beef casserole
    • Serves4
    • Cook time6 hour 10 minutes
    • Prep time10 minutes
    Ingredients
    • 1 tbs olive oil
    • 750g Coles Australian Beef Chuck Casserole Steak, cut into 4cm pieces
    • 1 brown onion, finely chopped
    • 1 tbs finely grated ginger
    • 1 cinnamon stick or quill
    • 1 tbs ground cumin
    • 2 tsp turmeric
    • 400g can crushed tomatoes
    • ½ cup (125ml) beef stock
    • ⅓ cup (55g) currants
    • 1kg sweet potato, peeled, cut into 4cm pieces
    • 75g fetta, crumbled
    • 2 tbs flaked almonds, toasted
    • Coriander leaves, to serve
    • Lime wedges, to serve
    • Lebanese bread, to serve
      Description

      Topped with fetta, this Moroccan beef casserole recipe will melt in your mouth. Slow cooked and scrumptious!

      Method
      1. Step 1

        Heat the oil in a large frying pan over high heat. Cook one-third of the beef, turning, for 3 mins or until browned all over. Transfer to the bowl of a 20-cup (5L) capacity slow cooker. Repeat with remaining beef.
      2. Step 2

        Add the onion, ginger, cinnamon, cumin, turmeric, tomato, stock, currants and sweet potato to the beef in the slow cooker. Cook on high for 4 hours, or on low for 6 hours, or until beef is very tender.
      3. Step 3

        Spoon the beef mixture into serving bowls. Sprinkle with fetta, almonds and coriander. Serve with lime wedges and Lebanese bread.