Stew with European beef from Ireland, chickpeas and a roof of filo pastry
Serves
4 people
270 minutes
Preparation time
Ingredients
• 600 g European rib from Ireland or sukada racks, room temperature • 3 tbsp olive oil • 3 red onions, in rings • 250 g carrots, removed • 2 tbsp ras al hanout • 1 can of diced tomatoes (400 g) • 1 can of chickpeas (400 g) • 3 tbsp toasted sesame seeds • 2 tbsp tahini (sesame paste) • 4 tbsp Greek yogurt • 100 g butter • 5-6 sheets of filo pastry (frozen, check) • salt and freshly ground black pepper
REQUIRED: casserole dish and oven dish 26 cm diameter
Method
Preheat the oven to 150 °C.
Cut the meat into pieces of about 1½ cm. Heat 2 tablespoons of olive oil in the casserole dish and fry the meat for 5 minutes on high heat until golden brown. Sprinkle with salt and pepper to taste and remove the meat from the pan with a slotted spoon.
Heat the rest of the oil in the pan, add the onions and stir-fry for 3 minutes. Cut the carrot into thin slices and stir fry for 3 minutes. Put the meat back in the pan together with the ras al hanout, the diced tomatoes and 300 ml of water. Bring to the boil. Then place the pan, covered, in the oven. Stew the meat for about 4 hours until tender and completely cooked. Stir occasionally. If necessary, add some additional hot water.
When the meat is almost done, heat the oven to 200 °C. Defrost the filo pastry (wrapped in a damp kitchen towel) and melt the butter.
When the meat is cooked, add the drained chickpeas, 2 tablespoons of sesame seeds, the tahini and the yogurt and spoon the stew into a baking dish. Brush a sheet of filo pastry thinly with butter and sprinkle with some sesame seeds and a little salt and pepper. Crease it a bit and place the sheet of filo pastry on top of the stew. Repeat with the rest of the sheets of filo dough until the entire stew is covered. Bake the filo pastry for about 10 minutes until golden brown and cooked.
