#MondayMeals: Madeleine Shaw’s Moroccan Stew

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There’s nothing quite like a warming stew. It’s no secret that I have a love affair with my slow cooker – I just love the way it transforms even less-popular cuts of meat into restaurant-worthy meals and this beef stew is no exception. If you fancy a change, this works just as well with lamb.

serves 2–3

1 tbsp coconut oil or butter

2 red onions, finely sliced

3 tsp ground cumin

2 tsp ground coriander

2 tsp ground cinnamon

½ tsp cayenne

4 garlic cloves, crushed

½ tsp turmeric

500ml beef stock or chicken stock

400g stewing beef or lamb, cut into inch cubes

2 carrots, cut lengthways into 5cm chunks

100g green beans

grated zest of 1 lemon

50g toasted pine nuts

spiced tahini yoghurt

3 tbsp tahini

150g Greek yogurt

juice of ½ lemon

(2 tbsp)

1 garlic clove, crushed

½ tsp chilli flakes

1 tbsp chopped fresh

mint leaves, plus extra for serving

salt, to taste

Heat the oil or butter in a pan, add the onions and cook for 5 minutes. Add in the cumin, coriander, cinnamon, cayenne, garlic and turmeric and a few tablespoons of the stock – to prevent the spices burning. Stir well for 30 seconds until fragrant, then add in the meat and brown it for 30 seconds. Throw in the carrots and pour in the remaining stock, bring to a boil then reduce to a low simmer and cook with the lid on for 1½ hours. After this time, add in the green beans and cook for a further 10 minutes.

To make the tahini yogurt, mix the ingredients together well with a pinch of salt.

Finish off the beef by sprinkling it with the lemon zest and pine nuts and serve with a dollop of tahini yogurt and some extra fresh mint leaves.


Tell us over on Instagram or Twitter how you get on with the hashtag #mondaymeals.

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