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MLA MOROCCAN STYLE Aussie BEEF STEW

Moroccan flavors and spices really shine in this hearty, warming stew.

1 ½ -2 lbs. beef bolar blade, fat trimmed, cut into ½ inch pieces

2 Tbsp. Moroccan seasoning

¼ Cup flour

2 tbsp olive oil

2 brown onions, thinly sliced

3 cups (750ml) salt-reduced beef stock

½ large head cauliflower, cut into florets

1 bunch baby carrots, trimmed, peeled, halved lengthways

2 large zucchini, halved lengthways, cut into 1/2 inch pieces

8 pitted dates, chopped

8 dried apricots, chopped

¼ Cup baby spinach

cous cous, toasted pistachios, chopped, coriander sprigs, plain yogurt and lemon wedges, to serve.

Place beef, Moroccan seasoning and flour in a large snap lock bag. Toss well to coat. Heat half the oil in a large casserole dish over medium-high heat and cook beef, shaking off excess flour, in batches, for 4-5 minutes or until browned. Set aside on a plate.
Heat remaining oil in same casserole dish over medium heat. Add onions and cook for 4-5 minutes or until softened. Return beef to pan, add stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 1 hour 15 minutes.
Add cauliflower, carrots, zucchini, dates and apricots, cover and cook for a further 30 minutes or until beef and vegetables are tender, adding extra stock or water, if required. Remove from heat, stir through baby spinach, replace lid and set aside for 5 minutes.
Serve beef with cous cous, pistachios, coriander, yogurt and lemon wedges.