ONE-PAN WONDER
Moroccan Beef Stew

Pesto Princess © Beef Stew

Hello #LoyalRoyals

There’s something deeply satisfying about a slow-cooked one-pan wonder. Other than the obvious comfort food factor, especially on chilly evenings, I love that there’s next to no washing up! This wholesome meal can be cooked in my Wonderbag with little electricity and absolutely no fuss.

Don’t have all of the ingredients? Don’t fret. Invest in some superb meat from a butcher who’s done the homework, like Frankie Fenner, and you’re pretty much there.

With love from all of us
HRH Kathleen

You’ll need

1 kg bone-in beef (we bought stewing beef from the brilliant ethical meat merchant, Frankie Fenner).
2 Tbsp flour
Pinch of salt
Pinch of pepper
Pinch of paprika
¼ cup olive oil
1 onion, diced
2 medium carrots, diced
2 sticks of celery, diced
4 garlic cloves, smashed
1 cup red wine
3 Tbsp tomato paste
3 Tbsp Pesto Princess Harissa Paste
1–2 cups water
2 tins cannelloni beans, drained
4 soft dried apricots, chopped
Handful fresh parsley, chopped
Rice or couscous, to serve

How to

1. Cut the beef into chunks and toss in the flour, salt, black pepper, and paprika.

2. Heat two tablespoons of olive oil in a heavy-based pot and fry the beef quickly in batches to give it some colour. Set aside.

3. Add the remaining oil to the pot and then the onion, carrots, and celery. Leave on a low heat to sauté until soft and fragrant.

4. Add the garlic, meat, red wine, tomato paste, Pesto Princess Harissa Paste and one cup of water. Give everything a good stir and cover with a lid. Let the stew simmer over low heat for 90 minutes, or transfer the covered pot to a preheated 150⁰C oven. You can also bring the stew to the boil then place the hot pot in a Wonderbag (using hardly any electricity whatsoever – genius).

5. When the meat is on its way to being super tender, add the beans, apricots and a little more water to the pot if needed. Simmer for another 30 minutes. Garnish with fresh parsley and serve with rice or couscous.

Pesto Princess Beef Stew 3 (1)

Serves 4.

Photography by Michelle Parkin.
Recipes and styling by Aletta Lintvelt.

Food Assistant: Maya Miller.



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