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Course Main Course
Cuisine African


  • 4 tbsp grapeseed oil
  • 1 tbsp salt
  • 1 lbs stewing beef cut into chunks
  • 1 medium red onion chopped
  • 2 carrots chopped
  • ½ fennel bulb chopped
  • 2 cloves garlic minced
  • 14 ounces crushed tomatoes 1 can
  • 2 cups chicken stock
  • 4 tbsp ras el hanout spice
  • 19 ounces chickpeas 1 can, drained and rinsed
  • 1 bunch swiss chard


  • In a large pot or dutch oven on medium heat, sauté the onions, carrots, fennel, and garlic in the grapeseed oil.
  • Once the vegetables have softened, add the ras el hanout and stir until the vegetables are coated with the spice.
  • Add the tomatoes and stir, then add the chicken stock.
  • Once the stew starts to bubble, add the meat, chickpeas and salt. Stir well.
  • Reduce heat to low and let simmer for 20 minutes.
  • Meanwhile, chop the swiss chard. After 20 minutes, add the swiss chard. Stir until the chard wilts.
  • Let simmer for 10 more minutes.


I wanted this stew to be really chunky with very little liquid. If you want it to be more soup like, double the tomatoes and chicken stock. If you want it a little more thinner, double the chicken stock.
I don’t care for greens. There are people out there who can steam them or eat them as a salad and think they’re delicious, I am not one of those people. So whenever I make a stew or chili, I always add a bunch of greens into it. This adds more nutrition to this already healthy stew and colour, and I eat my greens without tasting them.
I always freeze half of the stew so I have meals for another time. If refrigerating, you can keep it in the fridge for about a week.
I use the President’s Choice Black Label spices. It would be a pain to have to go around searching for all 24 spices in this mix. They’re reasonably priced and a pretty good deal if you get them on sale.