Moroccan Stew

Annelien Pienaar – Food Consultant
(Author of: Meat the Ultimate Guide / Vleis die Omvattende Gids, Boerekos with a Twist/ Boerekos met ‘n Twist)


1.5 kg Beef Shincut in slices
6 Carrots – Peeled and sliced into rings
250 g Brown Button Mushrooms (optional)
2 Celery Sticks – thinly sliced
450 g Pickling Onions
1 Red Pepper – seeded and cut into strips
12 Baby Potatoes
250 ml (1 cup) Bone Broth (page 235)
15 ml (1 tbsp) Dried Rosemary
30 ml (2 tbsp) Soup Powder (page 237)
30 ml (2 tbsp) Garam Masala (page 247)
200 ml (¾ cup) Coconut Cream or Fresh Cream
Salt and Pepper to taste


  1. Brown the meat in a smoking hot pan.
  2. Then, in the slow cooker, stack the vegetables in layers on top of each other in the order listed above. Place the meat on top.
  3. Combine the bone broth, rosemary, soup powder and garam masala, and pour over the meat.
  4. Set the cooker on high for 6 to 8 hours until the meat is soft and tender and falls off the bone.
  5. Add a cup of coconut or fresh cream, season and serve with rice.

When you don’t have a lot of time to spend in the kitchen, consider investing in a slow cooker. The ingredients for this recipe are simply stacked in layers in the slow cooker; set the timer (or use a plug with a timer) and by the time you get home – wonderful aromas will meet you at the door.

Use a slow cooker with a capacity of at least 3 litres – or make the dish in a potjie on a fire.