Moroccan Beef Stew
Beef Dishes

Moroccan Beef Stew

Moroccan Beef Stew

Moroccan Beef Stew


  • 500 grams gravy beef cut into chunks
  • 2 carrots cut in half and chunks
  • 2 celery sticks cut in half and chunks
  • 2 potatoes cut into chunks
  • 1 litre Campbell’s Moroccan Soup Base Can be bought from most supermarkets. (cheaper than making your own)
  • 1 onion chopped
  • 2 tbsp oil to cook meat
  • 2 tbsp cornflour
  • 2 tbsp water


  • In a large saucepan heat oil on medium high, brown the meat for about 5 minutes. Take out the meat and set aside. Add the onion and carrots and celery and potatoes and cook in the pan with lid on for about 5 minutes or until veg are soft. Return meat back into pan and add soup base. Bring to a boil and then simmer on a low heat for 2 hours checking regularly. Check the seasoning and add as needed. If your sauce needs to thicken slightly mix the cornflour and water together to make a slurry and then mix into the stew till it has thickened, then serve in bowls and crusty bread.

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