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Moroccan Beef Stew - School Meal

Number of Portions
Moroccan Beef Stew - School Meal

Ingredients:

- 1.2 kg beef, diced
- 200 grams celery, chopped
- 1 fresh pineapple, peeled, cored and cut into chunks
- 450 grams onion, chopped
- 1 (sachet)
- 600 ml water
- 450 grams carrots, sliced
- 1.2 kg tinned chopped tomatoes

Method:

Heat the oil in a large saucepan until very hot.

Add the beef and brown on all sides then pour off any excess oil.

Add celery, onion, tinned tomatoes, Schwartz for Chef Moroccan Recipe Mix to the meat.

Bring to the boil stirring, then reduce the heat, cover and simmer very gently for 1 hour, stirring from time to time and adding more water to prevent it drying out if necessary.

Add the carrots, cover and cook for a further 30 minutes.

Add the pineapple and tomatoes and cook for a further 10 minutes. Serve hot.

Each portion serves 10 senior school children / adults and serves 20 junior school children.