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  • 1.5kg chuck steak

  • 150g Kalamata pitted olives

  • ½ tsp saffron strands

  • 1 tsp ground coriander

  • 1 tsp ground ginger

  • 4 tbsp extra virgin olive oil

  • 300g shallots

  • 1 tbsp plain flour

  • 2 tbsp tomato puree

  • 500ml chicken stock

  • 3 tbsp flat leaf parsley, chopped

  • 80g dried apricots

  • 2 tbsp runny honey

  • 1 cinnamon stick

  • Salt and pepper to taste


  • 1.

    Cut the beef into 4cm cubes and place into a large bowl with the ginger, saffron and coriander. Drizzle over 1 tbsp of oil, mix well, cover with cling film and refrigerate for 6 hours or overnight.

  • 2.

    In a medium saucepan with boiling water, cook the shallots for 2 minutes, drain, refresh in cold water and peel.

  • 3.

    Once the beef has been marinated, heat the remaining oil in a heavy based flameproof casserole dish and start to brown the meat for approx 5 minutes.

  • 4.

    Stir in the flour with the tomato puree and continue to cook for a further 2 minutes stirring continuously.

  • 5.

    Add the onions, olives, stock, parsley and cinnamon. Season with salt and pepper, mix and bring to the boil.

  • 6.

    Cover with a lid and cook in a preheated oven at 180ºC/350ºF/Gas mark 4 for 90 minutes, stirring occasionally.

  • 7.

    Discard the cinnamon stick and add the honey with the apricots. Stir and place back into the oven for another 20 minutes.

  • 8.

    Serve hot with lemon flavoured couscous.

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