LifecanbetoffWith increasing pressure to save money I’ve been exploring ways in which to make delicious homemade meals, but on a budget. We can all look to recipes that use cheaper ingredients as well as ways to cook them cheaper. And this Moroccan beef stew is one of those recipes.
Is using the slow cooker more energy efficient than using the oven?
As the darker cold nights approach, it’s not unusual for me to break out the slow cooker. But this year, with energy prices constantly increasing, I’m using the slow cooker as a way to save money, both on energy and ingredients. As it may just be cheaper to run than my electric oven.
Despite a slow cooker being on for longer than the oven, it cooks at a lower temperature and uses less energy than an oven, and in some cases a stovetop. For example, a slow cooker running for 8 hours will use as much electricity as an oven being on for 35-55 minutes. And most of the recipes I use for my slow cooker are generally in the 5-6 hour range.
Whilst this might not be groundbreaking savings, the benefit of using a slow cooker is that you can opt for cheaper cuts of meat and pad out meals using pulses and vegetables which suit the low and slow cooking method used by a slow cooker.
This is what makes recipes like this Moroccan beef stew a great option for money-saving winter meals.
Moroccan beef stew
Traditionally you think of Moroccan stew as being made with lamb, and yes traditionally it is. But when we’re talking money-saving cuts of meat, sadly, lamb isn’t the cheapest. That’s why I switched out the lamb in a recipe I found and opted for beef instead.
The other great thing about this recipe is it uses a lot of cupboard staples, so there’s no buying expensive ingredients you’ll only use for this dish.
It’s still incredibly tasty and hearty and works fantastically with some cous cous and flatbread.
Ingredients
The ingredients here was enough for two generous adult portions plus leftovers for two further (smaller) meals.
- 500g stewing beef cubed
- 1 onion roughly chopped
- 1 x tin (400g) Chopped tomatoes
- 1 x tin (400g) Chickpeas
- 250ml stock – I used beef stock but you could use any
- 2tsp cumin
- 1tsp dried coriander
- 1 tbsp fresh ginger (or I used lazy ginger)
- 1 garlic clove
- 200g dried apricots
- 1 x cinnamon stick
- Pinch saffron (optional, I had this in my spice rack already)
- 1 x tsp sweet paprika
- 1 tbsp tomato paste
- Salt and pepper
To serve
- Flaked almonds
- Fresh coriander
- Couscous or rice
Method
- Roll beef in a flour mixed with salt and pepper. Dust off excess and fry lightly until browned.
- Put beef (don’t forget to scrape the bits out of the pan as this will add flavour) and remaining ingredients apart from the chickpeas and apricots into the slow cooker and cook on high for 3 hours.
- After 3 hours, reduce heat to low and add the chickpeas and apricots for the final 45 minutes – 1 hour.
- A good indication of knowing when your Moroccan beef stew is ready is when the beef is tender and falls apart.
- Season to taste with salt and pepper
- Serve your stew over couscous or rice, topped with a little coriander, flaked almonds and if you wish some pomegranate seeds.
Enjoy!
As mentioned I’ve used beef in this recipe as it was cheaper than lamb, most of the ingredients were ones I already had in my pantry, especially the spices. And, the beauty of using the slow cooker is that you can throw it all in together and let it do its thing whilst you go and do yours!
We enjoyed this initially over couscous, but I had some the next day over some curly fries and it was naughty, but delicious!
Made this? Let me know what you think in the comments. Why not check out some of my other recipes.
Peace out!
Jangles x
