Ingredients

• 2 tablespoons olive oil
• 750g gravy beef, trimmed, cut into 3cm cubes
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 medium carrots, peeled, halved, sliced
• 2 celery stalks, chopped
• 2 tablespoons plain flour
• 1 1/2 tablespoons Moroccan seasoning
• 2 dried bay leaves
• 1 cinnamon stick
• 2 cups Massel beef stock
• 400g can diced tomatoes
• 400g can chickpeas, drained, rinsed
• Mashed potato, to serve
• Green beans, to serve
• Steamed green beans

Method

• Step 1 Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
• Step 2 Heat remaining oil in dish. Add onion, garlic, carrot and celery. Cook, stirring, for 5 minutes or until onion has softened. Return beef to dish. Add flour and seasoning. Cook, stirring, for 1 minute. Add bay leaves and cinnamon.
• Step 3 Stir in stock and tomatoes. Cover dish. Bring to the boil. Transfer to oven. Bake for 1 hour 30 minutes. Remove from oven. Stir in chickpeas. Bake for 30 minutes or until beef is tender. Remove and discard cinnamon and bay leaves. Serve with mash and beans.