Moroccan-Style Stew with Steak Strips

Name: Moroccan-Style Stew with Steak Strips with dried apricot & ras el hanout
Total time: 45 min
Yield: 2
Cuisine: Moroccan
Ingredients: 200 g Steak strips; 40 g Dried apricot pieces; 1 piece Carrot; 1 piece Onion; 1 piece Garlic; 1 sachet(s) Ras el hanout; 150 g Bulgur; 1 Tomato paste; 10 g Fresh flat leaf parsley; 1 piece Eggplant; 1 tablespoon Olive oil; 300 milliliters Low sodium beef stock; 2 tablespoon Red wine vinegar; 1 piece Low sodium vegetable stock cube; 1 teaspoon Honey [or plant-based alternative]; to taste Extra virgin olive oil; to taste Salt and pepper

with dried apricot & ras el hanout

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Ras el hanout is a classic Moroccan spice blend. The name literally means 'head of the shop' - a mix of the market merchant's best spices!

Tags:

Calorie Smart

•Extra Veggies

•High Protein

•Source of fiber

Allergens:

Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

100 g

Steak strips

20 g

Dried apricot pieces

(May be present: Pinda's, Noten, Sesamzaad, Soja)

½ piece

Carrot

½ piece

Onion

½ piece

Garlic

½ sachet(s)

Ras el hanout

75 g

Bulgur

(Contains: Tarwe May be present: Soja)

Tomato paste

5 g

Fresh flat leaf parsley

(May be present: Selderij)

½ piece

Eggplant

Not included in your delivery

½ tablespoon

Olive oil

150 milliliters

Low sodium beef stock

1 tablespoon

Red wine vinegar

½ piece

Low sodium vegetable stock cube

½ teaspoon

Honey [or plant-based alternative]

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2516 kJ

Calories601 kcal

Fat10.9 g

Saturated Fat2.5 g

Carbohydrate81.4 g

Sugar27.5 g

Dietary Fiber23.8 g

Protein37.5 g

Salt1.1 g

Potassium75.9 mg

Calcium34 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Soup pan with lid

•Pan

Cooking Steps

In a bowl, combine the red wine vinegar with the steak strips and a pinch of salt.
Prepare the beef stock.
Chop the onion and crush or mince the garlic. Slice the carrot into crescents. Dice the eggplant into 1cm cubes.
Heat the olive oil in a soup pot over medium-high heat. Fry the steak strips for 2 minutes, then add the eggplant, carrot, onion and garlic and fry for another 2 minutes.

Add the ras el hanout and the tomato paste and fry for 2 - 3 minutes, then add the stock, honey and dried apricot.
Mix well, then lower the heat and cover with the lid. Allow to simmer for 25 - 30 minutes, stirring occasionally.
Remove the lid and simmer for 5 more minutes. Season to taste with salt and pepper.

Transfer the bulgur to a pot or saucepan and cover with plenty of water, then crumble in the stock cube (see pantry for amount).
Bring to a boil and cook the bulgur for 10 minutes until done.
Chop the parsley in the meantime.

Drain the bulgur and stir in half of the parsley.
Drizzle with extra virgin olive oil as preferred, then season to taste with salt and pepper.
Serve the bulgur on deep plates and top with the stew.
Garnish with the rest of the parsley.