Beef stew is a great comforting food, especially in chilly weather. Although there are tons of beef stew recipes, this Moroccan-style beef stew is unique, quick and easy to prepare.

• 2lb beef shank
• 1 can chickpeas (19 oz/540 mL) (drained and rinsed)
• 1/2 Large sweet potato, diced
• 1/2 cup dried apricot
• 1/2 cup cherry tomatoes
• 5 cloves garlic
• Green onion
• Lemon zest from 1 medium lemon
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 2 tsp salt
• 2 cups cooking wine
• 2 Tbsp extra virgin olive oil
• 4 cups organic vegetable stock

In a large pot or pressure cooker, mix the meat with the garlic and olive oil. Brown the meat for five minutes over medium heat. Add all the other ingredients – chickpeas, sweet potatoes, cherry tomatoes, dried apricots, green onions, lemon zest, ground cumin, ground cinnamon, salt, cooking wine and vegetable stock. Cover the pressure cooker tightly, cook until pressure is achieved and then continue cooking on medium heat for another 30 minutes.

If you’re using a normal pot, simply add all ingredients to the pot, cover and simmer the meat over medium heat for three hours.

Serve with rice.