Moroccan boiled

Author: Les Cultures de chez nous
Images poireaux
Preparation 30
Baking 90
Portions 8
Freezing No


  • 30 ml (2 tablespoons) of olive oil
  • 750 gr (1½ tablespoons) of cubed beef, about 2,5cm thick
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) of hulled barley
  • 500 ml (2 cups) of all diced potatoes, celery root, carrots and turnip
  • 540 ml (19 oz) of drained and rinsed, canned chickpeas
  • 15 ml (1 tablespoon) of paprika
  • 15 ml (1 tablespoon) of honey
  • 1 Bay leaf
  • 1 bulb of garlic
  • 15 ml (1 tablespoon) of cumin
  • 1 stick of cinnamon
  • 2 liters (8 cups) of reduced in sodium beef broth
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  • Heat oven at 350 °F (180 ºC).
  • In a large cocotte, heat oil at high medium heat and seize beef from all side. Remove meat and set in a plate.
  • In the same cocotte, add in succesive layers diced beef, les Cultures de chez nous sliced leeks, barley, potatoes, celery root, carrots, turnip, and chickpeas. Add paprika, cumin, honey, bay leaf, cinnamon stick and garlic bulb.
  • Pour beef broth to cover all ingredients. bring to a boil at high heat.
  • Remove from fire, cover and oven bake for about 1 h 30.

Chef's notes

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