The last find of my freezer-diving expedition was a large joint of beef that I had bought for a song a year ago (I do love yellow stickers). It was too old to be served as a roast so but I thought that I would dice it and make my version of a Moroccan beef dish. As I also had a butternut squash I had bought on offer for 59p waiting for me to do something with it, I decided to put it in as well.
I cooked it for a couple of hours then added a few tins of chickpeas to make it go farther. In fact, it was a good idea because it added a different texture to the dish.
For this version of my recipe, I have reduced the quantities as not everybody will want to cook 2kg of beef!
Serves 4 to 6
- 500g diced beef
- 1 large tbsp paprika
- ½ tbsp powdered ginger
- ½ tbsp 5 spice
- ½ tsp salt
- ½ tsp pepper
- 2 medium garlic cloves, chopped
- 1 onion, cut in chunks
- 1 tin chopped tomatoes with juice
- 1 medium butternut squash, cut in 1 inch chunks
- 1 tin chickpeas, drained and rinsed
- 1 pint chicken broth (I used homemade but cubes will do fine)
- Place paprika, ginger, 5 spice, salt and pepper in a large bag and shake to mix.
- Add beef to the mixture and shake thoroughly to coat evenly.
- Heat the oil in a large pan.
- Add the meat, onion and garlic and cook on medium to high heat for a few minutes, tossing regularly.
- Add the tinned tomatoes, butternut squash and broth.
- Cover and simmer on low heat for about 1.5 hour.
- Add the chickpeas and cook for another 30 minutes.
This dish can be eaten on its own or served with rice or couscous for a heartier meal.