Moroccan-Style Stew with Steak Strips
with dried apricot & ras el hanout4.5(170)
Calories
:
601 kcalProtein
:
37.5g proteinTotal
:
45 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
High Protein
Fibermaxxing
Allergens:
- Tarwe
- Pinda's
- Noten
- Sesamzaad
- Soja
- May contain traces of allergens
- Selderij
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)
½
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
1
- 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.
2
- 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.
3
- 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.
4
- 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.
