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Middle Eastern Beef Stew

Middle Eastern Beef Stew

with charred courgette, couscous and Greek style cheese

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Gently charred courgette, salty Greek style cheese and a thick tomato-y beef stew sit atop a bed of fluffy couscous in this warm and hearty Middle Eastern inspired dish.

Tags:Egg FreeFamily Friendly
Total Time40 minutes
Cooking Time30 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

250 g

Beef Mince

1 piece


1 pack

Chopped Tomato with Onion & Garlic

1 piece


1 sachet

Beef Stock

100 g


(ContainsWheatMay be presentSoya)

100 g

Greek Style Cheese


1 sachet



1 sachet

Ground Cumin

Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)706 kcal
Energy (kJ)2956 kJ
Fat33.74 g
of which saturates17.8 g
Carbohydrate53.23 g
of which sugars13.91 g
Dietary Fiber0 g
Protein43.74 g
Cholesterol0 mg
Salt4.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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  • Heat a drizzle of oil in a large pan on high heat.
  • When the oil is hot, add the beef mince
  • Break up the beef with a wooden spoon as it browns and cook for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
  • Trim the courgette then slice into rounds about 1cm thick.
  • Peel and grate the garlic (or use a garlic press).
  • Once the beef has browned, add the ground cumin, paprika and garlic.
  • Stir and cook for 1 min more.
  • Pour in the chopped tomatoes and 150ml water (double for 4p), then stir in the beef stock.
  • Bring to the boil, then reduce the heat to medium-low.
  • Leave the stew to simmer until thickened, 15-20 mins.
  • Meanwhile, boil your kettle (or a pot of water if you haven't got one).
  • Put the couscous in a medium bowl. Add a drizzle of oil and season with salt and pepper.
  • Pour 240ml boiling water (double for 4p) into the bowl.
  • Stir together, cover and leave to the side for 10 mins or until ready to serve.
  • Place another pan on high heat (no oil).
  • Add the courgette and leave to cook until charred, 4-5 mins each side.
  • Transfer to a bowl, sprinkle with salt and pepper and set aside.
  • Try the stew and season to taste with salt and pepper if needed.
  • Fluff up the couscous with a fork and divide between bowls.
  • Spoon over the beef stew and top with charred courgette.
  • Crumble the Greek style cheese over the stew.