Beef Tagine (Tasty Moroccan Stew)
If you’re anything like me and aren’t really a fan of fruit in savoury dishes, then this Beef Tagine is for you! Typical Moroccan Stews have either prunes or apricots in them, but I swap this out for carrots to give the hint of sweet required without using fruit.
Ingredients
Lamb Marinade
- 3 tablespoon olive oil
- 500 g cubed beef chuck, shoulder
- 1 teaspoon garlic powder or paste/puree
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon coriander
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
Other Ingredients
- 2 tablespoon olive oil
- 5 carrots peeled and sliced
- 2 onions thinly sliced
- 3 garlic cloves (or 1 teaspoon garlic puree)
- fresh ginger thumb sized piece (or 1 teaspoon ginger puree)
- 1 tablespoon tomato purée
- 1 tablespoon honey
- 700 ml beef stock / bone broth or 350ml if using slow cooker method
- fresh coriander optional garnish
Instructions
Marinate Beef
- Add 500 g cubed beef to a bowl or tub with 3 tablespoon olive oil & all spices (1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon coriander, ½ teaspoon smoked paprika, ½ teaspoon ground cumin, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cardamom).Then either put in fridge overnight (if making the next day) or keep at room temperate for 1 hour before cooking
Hob Method
- In a large pot (e.g. dutch oven, stainless steel pan), brown the meat in batches for about 5 minutes per batch (Note: do not overcrowd the pan! Let the meat develop a nice brown crust before turning with tongs - this is where the flavour is. I cooked mine in two batches). Remove and put in a bowl on the side.
- To the now empty pan, add 2 tablespoon olive oil, 2 onions, 5 carrots, 3 garlic cloves and fresh ginger - cook until softened (add more oil if you need to)
- Stir through 1 tablespoon tomato purée, cook for 2 minutes then add 1 tablespoon honey followed by 700 ml beef stock / bone broth
- Add seared beef back into dish and simmer on low heat with lid on for approx 1.5 hours (90 minutes), stirring occasionally
- Take the lid off and increase to medium/high heat to reduce the sauce and reach desired consistency
Slow Cooker Method
- In a large pot (e.g. dutch oven, stainless steel pan), brown the meat in batches for about 5 minutes per batch (Note: do not overcrowd the pan! Let the meat develop a nice brown crust before turning with tongs - this is where the flavour is. I cooked mine in two batches). Then remove and put in a bowl on the side. Remove and add to slow cooker.
- Fry 1 tablespoon tomato purée for 1 minute in the pot then add 350ml of beef stock to deglaze the base of the pan fully before pouring it all into the slow cooker.
- Then add 5 carrots, 2 onions, 3 garlic cloves, fresh ginger and 1 tablespoon honey to slow cooker
- Cook on HIGH for 4 hours or LOW for 8 hours
- To reduce the sauce to desired level, either remove the lid from the slow cooker and continue to cook on High for 30-60 minutes, or transfer to hob and heat through until sauce has reduced adequately.
Serving Suggestion
- Cook giant cous cous (pearl cous cous) in vegetable stock (crumble in stock cube to boiling water) and drain when ready
- Top with fresh coriander then serve on top of cous cous or other preferred accompaniment
Nutrition
Calories: 498kcalCarbohydrates: 22gProtein: 31gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 90mgSodium: 1106mgPotassium: 1160mgFiber: 4gSugar: 12gVitamin A: 13183IUVitamin C: 10mgCalcium: 98mgIron: 4mg
Tried this recipe?Let us know how it was!