Moroccan Style Beef Tagine
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.
Moroccan Style Beef Tagine
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.
- Serves: 8
- Prepare: 25 Minutes
- Cook: 3 Hours
- Difficulty: medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
- 900g organic diced stewing beef
- 2 tablespoons plain flour
- 15ml/1tbsp ground cumin
- 2 tablespoons Moroccan spices, e.g. Ras El Hanout (available in the spice aisle at larger supermarkets)
- 3 tablespoons rapeseed or olive oil
- 2 medium onions, peeled and finely sliced
- 2 large garlic cloves, peeled and finely chopped or crushed
- 600ml beef bone broth
- 1 x 400g can chickpeas, drained
- 3 tablespoons greek yogurt
- 2 tablespoons chopped mint
- handful of pomegranate seeds
Method
- 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
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
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By definition, organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage.
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Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.
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Organic beef is made of a number of butchered cuts that come from a cow reared in an organic certified system. There are several organic bodies in the UK who can offer this accreditation such as the Soil Association & Organic Farmers and Growers. The standards set by these bodies will affect the husbandry, birth, life, slaughter and processing of an organic beef animal. Every standard must be met and is audited at least annually to ensure this is the case. Coombe Farm Organic is certified organic by the Soil Association.