Moroccan Style Beef Tagine
Rated 5.0 stars by 1 users
Servings
8
Prep Time
25 minutes
Cook Time
3 hours
With minimal effort involved, this dish is perfect for feeding a crowd and can be left on the hob or in the oven to slow cook. Diced cubes or organic stewing steak are dusted in flour mixed with a combination of pan-fried Moroccan spices, onions, garlic, stock and chick peas. This recipe works well cooked in a slow cooker too.
Ingredients
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2 tablespoons plain flour
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15ml/1tbsp ground cumin
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2 tablespoons Moroccan spices, e.g. Ras El Hanout (available in the spice aisle at larger supermarkets)
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3 tablespoons rapeseed or olive oil
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2 medium onions, peeled and finely sliced
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2 large garlic cloves, peeled and finely chopped or crushed
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600ml beef bone broth
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1 x 400g can chickpeas, drained
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3 tablespoons greek yogurt
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2 tablespoons chopped mint
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handful of pomegranate seeds
Directions
Place the flour in a large, clean, plastic food bag, season and add the cumin and Moroccan spices. Gently toss the beef cubes in the seasoned flour to coat
Preheat the oven to 170°C, 160°C, Fan, Gas Mark 3
Heat 2 tablespoons oil in a large non-stick frying pan and brown the beef in batches. Transfer to a large ovenproof casserole dish
In the same frying pan add the remaining oil and cook the onions and garlic for 2-3 minutes then transfer to the casserole
Add the stock, bring to the boil, cover and cook in the oven for 2½ hours, or until the beef is tender. Alternatively, cook the stew on the hob for 2-2½hours
15 minutes before the end of the cooking time add the chickpeas and return to the oven
Garnish the stew with yogurt and mint and serve with steamed couscous, rice or mash