Moroccan beef casserole

(serves 4)
Ingredients: 1kg chuck steak, gravy beef, topside, blade or round
2 Tbsp Moroccan spice mix (also known as Ras El Hanout, or make your own from ½ tspn cinnamon, ½ tspn ground coriander, 1 tsp ground cumin, ½ tsp ground nutmeg, ½ tspn cayenne pepper (less if you don’t want it too spicy), ½ tspn ground ginger, ½ tspn allspice)
2 cloves garlic, chopped,
1 onion, chopped
2 medium carrots, diced
3 cups beef stock
400g can diced tomatoes
1T tomato paste
2 tspn sugar
2 medium zucchinis, chopped
400g can chick peas, drained
¼ cup chopped coriander
Couscous to serve
Method:    Preheat oven to 180 C. Cut beef into 2.3 – 3 cm cubes and place in large bowl. Add about 2 T oil and the Moroccan spice mix and mix well. Heat a large fry pan over medium-high heat and brown the meat in small batches. Set aside browned meat in a casserole dish.
Reduce the heat in the pan, add a little more oil and cooked the garlic, onion and carrot for 1 – 2 minutes.
Gradually pour in the stock and tomatoes, stirring well. Add the tomato  paste and sugar. Stir until the mixture boils, then pour over the beef in the casserole dish.
Cover the casserole dish, place in oven and cook until the beef is very tender. Stir every 40 minutes or so, and add more water if needed. If using chuck or gravy beef, cook for 2 – 2.5 hours total. If using topside, round or blade, cook for 1 – 1.5 hours. About 25 minutes before the end of cooking time, add the zucchini and chickpeas.
Stir through the coriander just before serving on a bed of couscous.