Quick Ras El Hanout Beef Stew & Rapid Rice
with Currants, Roasted Almonds & Yoghurt
- Almond
- Milk
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Dig into an easy plate of Moroccan-inspired delights! From tender diced beef cooked into a richly spiced stew to quickly-cooked basmati rice and crunchy roasted almonds, this colourful meal also gets a creamy dollop of yoghurt to bring the whole flavoursome feast together, and in under 30 minutes!
Ingredients
1 packet
basmati rice
1 sachet
vegetable stock powder
1
carrot
1 bunch
Silverbeet
1 packet
roasted almonds
(Contains: Almond)
1 packet
Diced Beef
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
ras el hanout
1 packet
tomato paste
1 packet
Currants
(May be present: Milk, Gluten, Soy)
1 sachet
beef-style stock powder
1 packet
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
½ cup
water
40 g
butter
(Contains: Milk)
Nutrition
You will need
Cooking Steps
• Boil a kettle of water. • Half-fill a medium saucepan with boiling water. Add basmati rice and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and return rice to saucepan. Add vegetable stock powder and stir to combine.
• While rice is cooking, thinly slice carrot into rounds. Roughly chop silverbeet. Roughly chop roasted almonds. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook carrot until tender, 3-4 minutes. Add silverbeet and cook until wilted,1-2 minutes. Transfer to a bowl.
TIP: Leave the almonds whole if you prefer!
• Return frying pan to a high heat with a drizzle of olive oil. Cook diced beef, tossing, until browned, 3-4 minutes. Transfer to a plate. • Return frying pan to a medium heat. Cook butter, garlic paste, ras el hanout, tomato paste and currants until fragrant, 1 minute. Return beef and veggies to the pan, then add beef-style stock powder and the water and cook until slightly reduced and combined, 1-2 minutes.
• Divide rapid rice between plates. Top with ras el hanout beef stew. • Dollop over Greek-style yoghurt and sprinkle with almonds.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, warming Moroccan-inspired spices, though some found them overpowering or unusual.
- Ease of prep: Quick and easy to make, with clear instructions; some found the multiple pan steps unnecessary.
- Suggestions: Consider slow-cooking the beef for 2-3 hours to improve tenderness; try adding smoked paprika for extra depth.
- Next-day meals: Leftovers were even better the next day, with flavours melding nicely.
- Texture: Some found the beef tough or chewy; tenderising or slow-cooking might help improve the texture.
