Moroccan Braised Beef with Pumpkin & Silverbeet
This dish brings together nourishing slow-cooked roast beef, warming spices, and vibrant vegetables in a deeply satisfying, one-pot meal.
The use of a whole beef roast creates natural depth and integrity; no chopping, no fuss, just time and gentle heat doing the work. As it braises, the flavours of cumin, paprika, turmeric and cinnamon infuse into the meat and broth, while the honey and pumpkin bring balance and gentle sweetness.
Infused with turmeric, ginger, sumac, and cinnamon, this pot is anti-inflammatory, grounding, and ideal for cooler months or times of replenishment.
All in one pot, it's simple to prepare but layered in flavour; a staple-style dish you’ll return to often.
Ingredients
1.2–1.5kg beef roast (chuck, bolar, blade or similar), whole
2 onions, finely sliced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tsp cumin
1 tsp paprika
1 tsp turmeric
½ tsp cinnamon
1 tsp sumac
1 tbsp regenerative honey
400g cooked chickpeas
2 tomatoes, roughly chopped (or 1 cup passata if out of season)
2 tbsp olive oil
300g pumpkin, cubed
Bunch of silverbeet, stems removed, roughly chopped
Optional: bone broth or filtered water, as needed
Method
Preheat oven to 160°c.
In a large Dutch oven, drizzle olive oil and layer in the sliced onions. Place the beef roast on top.
Scatter over garlic, ginger, cumin, paprika, turmeric, cinnamon, and sumac. Add honey, tomatoes, chickpeas and pumpkin around the sides.
Season generously with celtic sea salt and pepper. If needed, add ½–1 cup bone broth or water to just reach the bottom third of the beef (not submerged — you want a braise, not a boil).
Cover with the lid and place in the oven for 3½–4½ hours, or until the beef pulls apart easily with a fork.
In the final 20 minutes of cooking, remove the lid and stir in the silverbeet to wilt through and enrich the sauce.
Taste and adjust seasoning as needed; more salt, a drizzle of olive oil, or a little more sumac for brightness.
