Moroccan Beef with Spiced Flatbreads

Flavour-filled recipe for Moroccan Beef served with spiced flatbreads


  • 500g beef shin
  • 3 tablespoons flour
  • 2 teaspoons ground cumin
  • salt and pepper
  • 1 tablespoon sunflower oil
  • 1 onion, finely chopped
  • 3 tablespoons finely chopped celery
  • 3 medium carrots, peeled and cut into 1cm slices
  • 1 teaspoon star anise
  • 2 tablespoons white wine vinegar
  • 1 Knorr beef stock pot
  • 500ml water
  • 1 tablespoon finely chopped parsley
  • small handful of fresh coriander, roughly chopped
  • For the flatbreads (makes 6):
  • 2 cups plain flour
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking powder
  • 60g beef suet, minced or shredded
  • 210ml warm water


  • Cut the beef shin into 2-3cm cubes. Combine the flour and cumin with a pinch of salt and a good grinding of black pepper, then toss the beef in this mixture and set aside.
  • Heat the sunflower oil in a large saucepan over a medium heat. Add the chopped onion, celery and carrots and fry for 2 minutes. Add the star anise pieces and cook for a further minute.
  • Add the beef to the pan and brown for 3 minutes stirring constantly. Add the white wine vinegar, cover the pot and leave to cook over a low heat for 5 minutes.
  • Add the Knorr beef stock pot and the water to the pot and mix well. Replace the lid and cook over a gently heat for 1 – 1.5 hours (stirring every 20 minutes or so) until the beef is very tender.
  • While the beef is cooking you should prepare your flatbreads, see separate instructions below.
  • Try as best you can to remove the star anise pieces from the beef stew, then stir in the chopped parsley and coriander. Allow to simmer for a further 5 minutes with the lid off.
  • Season the beef with salt and pepper. Dish onto warmed plates, top with some parsley or coriander leaves and serve with freshly made flatbreads.
  • To make the flatbreads:
  • Sift the flour, cumin, salt and baking powder into a bowl and add the suet. Mix everything together.
  • Add most of the water to the flour and mix to combine. Continue adding water until the dough starts coming together, then tip onto a work surface and knead for 5 minutes until you have a soft dough. Place the dough back in the mixing bowl, cover the bowl with a tea towel and allow to stand for 30 minutes.
  • Divide the dough in half, then divide each half into 3 equal pieces. Roll each piece into a ball. Dust your work surface with a little flour, then use a rolling pin to roll each ball into a circle about 2-3mm thick.
  • Heat a dry griddle pan over a medium to high heat. Place the flatbread in the pan and cook for 1.5 minutes. Flip the flatbread over and cook the other side for a further 1.5 minutes or until it starts to char and puff up. Repeat with the other 5 flatbreads.
  • Recipe from Cupcakes and Couscous