Best 13 Beef Tagine Recipes

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Beef tagine is a Moroccan stew that is traditionally cooked in a tagine, a type of earthenware cooking pot with a conical lid. It is a hearty and flavorful dish that is perfect for a cold winter day. The beef is braised in a flavorful sauce made with tomatoes, onions, garlic, ginger, and a variety of spices, including cumin, coriander, and paprika. The result is a tender and juicy beef that is fall-apart tender and full of flavor. Beef tagine is typically served with couscous, a type of steamed semolina, and a side of vegetables. It is a delicious and satisfying meal that is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF TAGINE



Beef Tagine image

I like to think of a tagine as a sort of stew with attitude. It's really all about the spices and the slow cooking, giving all the wonderful flavours time to develop. What's great is that you don't need an authentic Moroccan tagine in order to recreate this beautiful food - a saucepan will still give you great results. Having been to Marrakesh and learnt all the principles, I now feel I'll be able to rustle up an endless variety of tagines at home. Give this one a try and you'll see what I mean.

Provided by Jamie Oliver

Time 5h35m

Yield 4 to 6

Number Of Ingredients 16

1 level tablespoon ras el hanout spice mix*
1 level tablespoon ground cumin
1 level tablespoon ground cinnamon
1 level tablespoon ground ginger
1 level tablespoon sweet paprika
Sea salt and freshly ground black pepper
1 1/3 pounds/600 g stewing beef
Olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander (cilantro), leaves picked and stalks reserved
1 (14-ounce/400 g) tin (can) chickpeas, drained
1 (14-ounce/400 g) tin (can) chopped tomatoes
3 1/2 cups/800 ml vegetable stock, preferably organic
1 small squash (approximately 1 3/4 pounds/800 g), deseeded and cut into 2-inch/5 cm chunks
3 1/2 ounces/100 g prunes, stoned and roughly torn
2 tablespoons flaked almonds, toasted

Steps:

  • Serving suggestion: Lightly seasoned couscous.
  • To make the spice rub: Mix the ras el hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap or clingfilm and put into the refrigerator for a couple of hours-ideally overnight. That way the spices really penetrate and flavour the meat. When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 1 3/4 cups/400 ml stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours. At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a splash of water if it looks too dry. Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or 2 of salt. Scatter the coriander (cilantro) leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.

FRAGRANT MOROCCAN BEEF, DATE, HONEY AND PRUNE TAGINE - CROCK POT



Fragrant Moroccan Beef, Date, Honey and Prune Tagine - Crock Pot image

Tender chunks of beef simmered in a fragrant & fruity broth enriched with honey - a traditional Moroccan tagine at it's best! I cook mine in a traditional tagine & an electric tagine; but I realise that not everyone has one, so I have also tested this out in my crock pot; it works REALLY well and is better when cooking larger quantities. The meat becomes meltingly tender and the fruity & spicy smell transports you immediately to Morocco........on a magic carpet maybe?? Yes, I am waxing lyrical I know - but this tagine is a real winner. It's not particularly seasonal, but I do think that the colder autumn & winter months are a good time to indulge in this North African comfort dish!

Provided by French Tart

Categories     One Dish Meal

Time 53m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 lbs organic beef, trimmed of fat & cubed
1 tablespoon olive oil
1 lb onion, peeled & quartered
4 -6 garlic cloves, peeled & chopped finely
1 lb carrot, peeled & cut into chunks
9 ounces canned tomatoes
4 ounces dates, pitted but kept whole
6 ounces prunes, pitted but kept whole
2 tablespoons honey
1/2 pint beef stock
1 cinnamon stick
6 teaspoons ras el hanout spice mix (or 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 teaspoon ginger and 1 teaspoon turmeric)
salt & pepper
2 ounces toasted sliced almonds
2 tablespoons fresh coriander, chopped

Steps:

  • Par-boil the carrots in boiling water for about 3 -5 minutes.
  • Preheat the electric Tagine or crock pot to High.
  • Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot.
  • Add the chopped garlic & par-boiled carrots to the onions in the crock pot.
  • Make up 1/2 pint of stock with a beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick.
  • Add the tinned tomatoes, dates & prunes to the crock pot - mix well.
  • Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot.
  • When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper.
  • Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings.
  • Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. It also works well with rice too.
  • P.S. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine!
  • P.P.S. You can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones!

MOROCCAN BEEF MEATBALL TAGINE



Moroccan Beef Meatball Tagine image

Provided by Jean Thiel Kelley

Categories     Garlic     Ginger     Onion     Bake     Sauté     Dinner     Raisin     Ground Beef     Saffron     Spinach     Cinnamon     Cilantro     Nutmeg     Chile Pepper     Breadcrumbs     Bon Appétit     Dairy Free

Yield Makes 6 servings

Number Of Ingredients 29

Meatballs:
1 1/2 pounds ground beef (20% fat)
1/3 cup coarsely grated onion
1/3 cup panko (Japanese breadcrumbs)*
1/4 cup chopped fresh cilantro
1 large egg, beaten to blend
2 garlic cloves, minced
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground ginger
Stew:
1 tablespoon olive oil
3 1/2 cups chopped onions
4 garlic cloves, minced
2 cinnamon sticks
1 teaspoon turmeric
1/8 teaspoon saffron threads, crumbled
2 cups beef broth
1 14.5-ounce can diced tomatoes in juice
1/4 cup golden raisins
2 cups 1/2-inch-thick carrot slices (cut on diagonal)
1/4 cup chopped fresh cilantro plus additional for garnish
1 5-ounce package baby spinach leaves
Couscous with Fresh Cilantro and Lemon Juice
Lemon wedges (for garnish)

Steps:

  • For meatballs:
  • Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.
  • For stew:
  • Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
  • Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.
  • Available in the Asian foods section of some supermarkets and at Asian markets.

BEEF-SHORT RIBS TAGINE WITH HONEY-GLAZED BUTTERNUT SQUASH



Beef-Short Ribs Tagine with Honey-Glazed Butternut Squash image

Categories     Onion     Bake     Prune     Date     Pear     Beef Rib     Butternut Squash     Winter     Honey     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

5 tablespoons olive oil
1 pound onions, chopped
16 3- to 4-inch pieces meaty beef chuck short ribs, any tough membrane trimmed
3 tablespoons all purpose flour
4 cups low-salt chicken broth
1 1/2 cups dry red wine
1 cup prune juice
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 ground cinnamon
2 ounces pitted dates, diced
2 ounces dried pears, diced
1 tablespoon honey
Honey-glazed Butternut Squash

Steps:

  • Preheat oven to 325°F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add onions and sauté until brown, about 20 minutes. Using slotted spoon, transfer onions to large bowl. Season short ribs with salt and pepper. Add 1 tablespoon oil to same pot. Add 8 short ribs and brown on all sides, about 10 minutes. Transfer ribs to bowl with onions. Add remaining 1 tablespoon oil to pot. Add remaining 8 ribs and brown on all sides, about 10 minutes. Transfer ribs to same bowl
  • Whisk flour into drippings in pot. Whisk in 2 cups broth. Bring to boil, scraping up browned bits. Mix in remaining 2 cups broth, wine, prune juice, tomato paste and spices. Return ribs to pot, arranging close together on their sides in single layer if possible. Add dates and pears; add onions and any juices.
  • Bring liquid to boil; cover pot. Place pot in oven and bake until ribs are tender, about;1 hour 45 minutes.
  • Using tongs, transfer ribs to large bowl. Strain cooking liquid into medium bowl, pressing on contents of strainer. Freeze liquid until fat rises to top, about 30 minutes. Spoon off fat. Return liquid to pot. Add honey; boil until sauce is thick enough to coat spoon and is reduced to 3 cups, about 12 minutes. Season with salt and pepper. Return ribs to pot, spooning sauce over to coat. (Short ribs can be made 2 days ahead. Refrigerate until cold; then cover and keep chilled.)
  • Rewarm ribs over medium-low heat, stirring occasionally. Mound ribs on platter. Top with squash; garnish with parsley.

BEEF AND PRUNE TAGINE



Beef and Prune Tagine image

We had this quite often during our trips to Morocco. The actual recipe is one I adapted after we came home but I think it's pretty close to what you'd get in Morocco if you went there on holiday. Serve with rice or couscous.

Provided by Sackville

Categories     Meat

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 onion, finely chopped
4 tablespoons fresh coriander, chopped
250 g stewing beef, trimmed and cut into bite-sized pieces
1/2 teaspoon saffron, soaked in
2 tablespoons boiling water
200 g stoned prunes
1 tablespoon clear honey
1 tablespoon sesame seeds, toasted
10 almonds, toasted

Steps:

  • Put the butter and oil in a large saucepan.
  • When the butter is melted, put in the spices, coriander and onion.
  • Let fry for 30 seconds, then add the beef and stir well to coat.
  • Cover the meat with a cup of water and the saffron mixture.
  • The water should be just over halfway up the meat.
  • Bring to the boil and then lower to a gentle simmer.
  • Add half the prunes and cook for 1-1/2 hours until the meat becomes tender and juicy.
  • Keep the pot mostly covered during this time -- the only time I lift the cover is for a few seconds if the heat builds too much and it starts to boil. You need to keep this dish at a very low simmer.
  • Add remaining prunes along with the honey, salt and pepper.
  • Simmer for another 30 minutes or until the meat is tender and the liquid has thickened and reduced.
  • Serve with the sesame seeds and almonds on top.

MOROCCAN BEEF AND HONEY TAGINE



Moroccan Beef and Honey Tagine image

This is virtually the same recipe as French Tart's #1919460, (so I'm not claiming it as my own!) Having cooked it several times with a slightly smaller quantity, I've changed the quantities of ingredients just a little over time to suit the smaller size and my taste (and the fact that I can't find a 9 ounce tin of tomatoes). Also, to save confusing myself when using the Recipezaar conversion, I've done it in metric.

Provided by Baz231

Categories     Meat

Time 9h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 kg stewing beef, cubed
2 tablespoons olive oil
2 medium onions, peeled and quartered
3 garlic cloves, crushed
3 medium carrots, peeled & cut into chunks
1 (400 g) can tomatoes, diced
120 g dates, pitted and whole
120 g prunes, pitted and whole
1 tablespoon honey
2 cups beef stock
1 cinnamon stick
1 1/2 tablespoons ras el hanout spice mix
salt and pepper
40 g toasted sliced almonds
1 tablespoon fresh coriander, chopped (optional)

Steps:

  • Heat half the olive oil in a large pan or wok and quickly brown the onion quarters over a high heat until charred and coloured well. (Break them up as you're doing this.).
  • Add the carrots and the chopped garlic and stir fry for another 3 minutes. Tip carrots and onions into the tagine (or crock pot).
  • Add the tinned tomatoes, dates and prunes to the tagine/crock pot and mix well.
  • Add the honey and ras el hanout to the beef stock, stir well and add to the tagine/crock pot. Mix well, then add the cinnamon stick.
  • Heat the remaining olive oil in the same pan in which the onions were cooked and cook the beef cubes in small batches over high heat to sear and seal them. As each batch is browned, add the beef to the tagine or crock pot.
  • When all the beef is browned and in the tagine or crock pot, season with salt and pepper to taste. Ensure everything is just covered with the stock (if not add a little water). Mix well and slow cook for about 9 hours.
  • When ready to serve, garnish with fresh coriander and toasted almonds.
  • Serve on fluffy cous cous.

MOROCCAN BEEF STEW TAGINE/TAJINE



Moroccan Beef Stew Tagine/Tajine image

This stew smells wonderful. It blends the flavor of garlic, cinnamon, cumin and orange peel, and makes an easy, exotic dinner.

Provided by Chef Roni

Categories     Stew

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup flour
1 1/4 teaspoons salt
black pepper
2 lbs beef stew meat, cut into 1 inch squares
2 tablespoons oil (olive is best)
1 (28 ounce) can tomatoes, cut up
1 cup water
2 cinnamon sticks or 1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
2 slices orange rind (4 inch)
1 tablespoon minced garlic
1/4 teaspoon sugar
4 carrots, cut inot 1 1/2 by 1/2 inch sticks (you may substitute sweet potato for the carrots)
2 (15 ounce) cans chickpeas, drained

Steps:

  • Combine flour, salt and pepper.
  • Coat the meat with the flour in a large bowl or large plastic bag.
  • In a large skillet or Dutch oven brown the meat in very hot oil about 10 minutes or until browned.
  • Remove from heat.
  • Stir into the pan the undrained tomatoes, water, cinnamon sticks, orange peel, garlic, cumin and sugar.
  • Simmer covered about 1 hour 15 minutes or until meat is almost tender.
  • Add carrots (or sweet potato) and cook covered until tender (about 20 minutes).
  • Add the chick peas and cook until heated through.
  • Serve over couscous.

Nutrition Facts : Calories 600.6, Fat 34.2, SaturatedFat 12.2, Cholesterol 118, Sodium 781.2, Carbohydrate 35.5, Fiber 6.9, Sugar 4.2, Protein 37.2

BEEF TAGINE WITH SWEET POTATOES



Beef Tagine With Sweet Potatoes image

From Food and Cooking of Spain, Africa and the Middle East. As suggested by one reviewer, this is good with spinach and chickpeas added into the mix.

Provided by pattikay in L.A.

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2-2 lbs stewing beef, cubed
2 tablespoons vegetable oil
1 pinch turmeric
1 onion, chopped
1 fresh chili pepper, seeded and chopped
1 1/2 teaspoons paprika
1 pinch cayenne pepper
1/2 teaspoon cumin
1 lb sweet potato
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 tablespoon butter
salt
pepper

Steps:

  • Heat the oil in a flameproof casserole and fry the meat, together with the turmeric and seasoning, over medium heat for 3-4 minutes, until the meat is evenly browned, stirring frequently.
  • cover the pan tightly and cook for 15 minutes over a gentle heat, without lifting the lid.
  • preheat the oven to 350.
  • add the onion, chili, paprika, cayenne and cumin to the pan with just enough water to cover the meat.
  • cover tightly and cook in the oven for 1 - 1 1/2 hours, till the meat is very tender, checking occasionally and adding extra water if necessary, to keep the stew moist.
  • meanwhile, peel the sweet potatoes and slice them straight into a bowl of salted water to avoid discoloring.
  • transfer to a pan, bring to a boil, simmer for 2-3 minutes, drain.
  • stir the chopped herbs into the meat, adding a little extra water if the stew appears dry.
  • arrange the potato slices over the meat and dot with butter.
  • cover and cook in the oven for a further 10 minutes, till the potatoes feel very tender.
  • increase the oven temp to 400.
  • remove the lid of the casserole and cook in the oven or under the broiler for 5-10 minutes till the potatoes are golden.
  • serve at once.

BEEF TAGINE



Beef Tagine image

This recipe replaces the usual onion with garlic. Feel free to replace the garlic with a large onion if desired.

Provided by Late Night Gourmet

Categories     Meat

Time 3h

Yield 8 serving(s)

Number Of Ingredients 15

3 lbs sirloin, cut into 1 inch cubes
2 teaspoons kosher salt, more as needed
1 tablespoon ras el hanout spice mix
4 cups beef stock, reduced sodium
1 cup kohlrabi, peeled and cut into 1/2-inch pieces
1 cup carrot, peeled and cut into 1/2-inch pieces
2 tablespoons olive oil, more as needed
3 tablespoons garlic, freshly grated
1 tablespoon tomato paste
1 tablespoon ginger, freshly grated
1/4 teaspoon saffron, crumbled threads
4 ounces fresh cilantro, chopped
4 ounces dates, finely chopped (or date paste if available)
24 dates, Medjool
1/2 cup golden raisin

Steps:

  • In a large bowl, combine beef, salt, and ras el hanout. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
  • In a cast iron pan, heat olive oil to medium heat. Add add garlic and ginger and stir continuously for no more than a minute, until they become fragrant. Stir in tomato paste and stir continuously for another 3 minutes, until the paste changes color. Working in batches, add beef and cook only until browned on all sides. Set aside as the beef is browned, and continue until all the beef is cooked.
  • Soak raisins in enough water to cover completely. Drain water after 30 minutes.
  • Combine beef stock, kohlrabi, carrots, date paste, and beef in a ceramic casserole pan. Cover with foil and cook in oven for 1 hour.
  • If not using a tagine, add whole dates to the casserole pan and cook for another 30 minutes, or until beef is tender.
  • If using a tagine, place diffuser and tagine on the stove and raise heat to medium-low. Add whole dates to the casserole pan, and remove from oven. Working in batches, transfer some of the contents to the tagine. Heat with the lid on for another 30 minutes or until the beef is tender. Repeat as needed until done.
  • Stir in soaked raisins.
  • Garnish with cilantro and serve with flatbread or couscous.

Nutrition Facts : Calories 411.4, Fat 10.9, SaturatedFat 3.2, Cholesterol 102.1, Sodium 1162.4, Carbohydrate 38.9, Fiber 4.9, Sugar 29.5, Protein 41.2

BEEF TAGINE WITH HONEY, PRUNES AND ALMONDS



Beef Tagine with Honey, Prunes and Almonds image

Blend of spices, dried fruits and honey adds distinctive taste to this beefy dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 4

Number Of Ingredients 18

1 boneless beef chuck roast (2 lb), cut into 1-inch cubes
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 1/2 cups chicken broth
1 teaspoon ground ginger
1 teaspoon freshly ground pepper
1/2 teaspoon saffron threads, if desired, crushed between your fingers to a powder
1 cup pitted prunes
1/4 cup honey
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 cup slivered almonds
Juice of 1 lemon (3 tablespoons)
1/2 teaspoon orange flower water, if desired
2 tablespoons chopped fresh parsley
Hot cooked couscous or brown rice, if desired

Steps:

  • Sprinkle beef with 1/2 teaspoon of the salt.
  • In 4- or 5-quart Dutch oven or heavy pot, heat oil over medium-high heat until shimmering and hot. Add half of the beef and cook 4 minutes, stirring occasionally, until evenly browned. Use slotted spoon to remove beef and place in bowl. Repeat with remaining beef.
  • Add additional oil to pan if necessary. Add onion and cook 4 minutes, stirring constantly, until soft. Add garlic and cook 30 seconds, stirring constantly.
  • Return beef to pan. Stir in broth, ginger, pepper, remaining 1 teaspoon salt and the saffron if desired. Heat to boiling, stirring occasionally. Reduce heat to low. Gently simmer uncovered 1 hour, stirring occasionally.
  • Stir in prunes, honey, cinnamon and cumin. Cook uncovered 20 to 25 minutes, stirring occasionally, until beef is tender and prunes are plumped but not falling apart.
  • Stir in almonds, lemon juice and orange flower water. Sprinkle with parsley and serve over couscous if desired.

Nutrition Facts : Calories 560, Carbohydrate 51 g, Cholesterol 85 mg, Fat 2, Fiber 5 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1850 mg, Sugar 36 g, TransFat 1/2 g

BEEF AND BUTTERNUT TAGINE (CROCKPOT, PALEO)



Beef and Butternut Tagine (Crockpot, Paleo) image

Make and share this Beef and Butternut Tagine (Crockpot, Paleo) recipe from Food.com.

Provided by heatherhopecs

Categories     One Dish Meal

Time 7h15m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 15

2 lbs beef roast, cut into one-inch cubes
2 teaspoons paprika
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil or 2 tablespoons coconut oil
1 medium yellow onion, chopped
4 -6 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
2 lbs butternut squash, peeled and cubed
1/2 cup fresh cilantro, chopped

Steps:

  • Place cubed meat in a large bowl.
  • Combine spices in a small bowl.
  • Pour spices and oil over beef and stir to thoroughly coat meat with spices.
  • Combine onion, garlic, and beef in crock pot.
  • Pour tomatoes over mixture.
  • Cook on low for 5-6 hours or until beef is tender.
  • Stir in squash and increase heat to high. Cook for about 90 minutes or until squash is tender.
  • Taste mixture and add more salt and crushed red pepper, as needed.
  • Stir in cilatro and serve in shallow plates or bowls.

BEEF TAGINE WITH BRUSSELS SPROUTS



Beef Tagine With Brussels Sprouts image

A traditional Moroccan beef stew with a little Brussels Sprout action as a twist. Courtesy of the Oregonian.

Provided by VNess

Categories     Stew

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 12

2 1/2 lbs stewing beef, cut into 1 1/4-inch pieces
olive oil (for sauteeing)
1/2 teaspoon turmeric
2 1/2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ginger
1 teaspoon cumin
2 1/2 cups onions, finely chopped
1 1/2 cups finely chopped cilantro
2 lbs fresh Brussels sprouts, cut in half lengthwise
1 large lemon, juice of
salt and pepper

Steps:

  • Season beef cubes with salt and pepper. Heat olive oil in a dutch oven over medium-high heat. Add the turmeric and fry for 30 seconds. Add the beef and brown well on all sides.
  • Cover the pot tightly and cook the meat 15 minutes over low heat in its own juices.
  • Stir in the paprika, cayenne, ginger, cumin, onion, and half the cilantro. Add about 1/2 water, re-cover the pot, and simmer the meat gently over low heat for 1.5 to 2 hours. Check periodically to see if water needs to be replenished.
  • While the mixture simmers, bring 6 cups of water to a boil and add 1 T of salt. Blanch the sprouts for 30 seconds, drain, run under cold water and drain well.
  • Heat oil (or coat pan with PAM) in a large wok or skillet over high heat till almost smoking. Stir-fry the brussels sprouts for 2-3 minutes over high heat. Stir in half of the lemon juice and add salt to taste. Fold the sprouts, the remaining cilantro, and the remaining lemon juice carefully into the stew. Tasts again for seasoning and serve immediately.

Nutrition Facts : Calories 345.5, Fat 22.3, SaturatedFat 8.9, Cholesterol 76, Sodium 89.2, Carbohydrate 13.2, Fiber 4.4, Sugar 3.9, Protein 24.3

MOROCCAN VENISON (BEEF) TAGINE W/ DRIED MANGO & RAISINS



Moroccan Venison (Beef) Tagine W/ Dried Mango & Raisins image

A savory treat for a cold winter dinner, the flavorful spices will perfume your kitchen and tantalize your taste buds. I've adapted this from the Not Your Mother's Slow Cooker Recipes For Two cookbook.

Provided by velorutionista

Categories     Stew

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs venison, cut into 1-inch cubes (or beef)
3 teaspoons olive oil, divided
1 teaspoon ground coriander
1/2 teaspoon cumin
1 teaspoon ground ginger
1 pinch saffron (as much as you'd like)
1 onion, sliced vertically
1 garlic clove, minced
1 3/4 cups vegetable stock
1 cinnamon stick
1/2 cup golden raisin
2/3 cup dried mango, chopped
1 teaspoon harissa (may also use berbere spice mix)

Steps:

  • Combine 2 teaspoons olive oil with coriander, cumin, and ginger in medium bowl. Add meat and toss to coat well.
  • Heat remaining 1 teaspoons olive oil in skillet over med. high heat. Brown meat on all sides; place in crock pot. (I use a 2.5-3 quart crock -- if yours is a different size you may want to adjust the recipe accordingly).
  • Add onions and garlic to skillet and sauté 3-4 minutes, just till they start to brown.
  • Add veggie stock to onion mixture in skillet and bring to boil. Remove from heat and add to crock pot.
  • Add cinnamon stick and cook 5 hours on LOW.
  • After 5 hours, stir stew and add raisins, mango, and harissa.
  • Cook an additional 2-3 hours. Serve over couscous or rice, or with spongy bread.

Nutrition Facts : Calories 302.7, Fat 7.7, SaturatedFat 2.1, Cholesterol 142.8, Sodium 72.8, Carbohydrate 18.1, Fiber 1.4, Sugar 11.9, Protein 39.6

Tips:

  • Choose the right cut of beef: Chuck roast or brisket are the best cuts for a tender and flavorful tagine.
  • Use a variety of spices: Tagine is a dish that is full of flavor, so don't be afraid to use a variety of spices. Common spices used in tagine include cumin, ginger, cinnamon, and paprika.
  • Cook the tagine low and slow: Tagine is a dish that is meant to be cooked low and slow. This allows the flavors to develop and the meat to become tender.
  • Add vegetables: Vegetables are a great way to add flavor and nutrition to your tagine. Common vegetables used in tagine include carrots, potatoes, onions, and tomatoes.
  • Serve with couscous or rice: Tagine is traditionally served with couscous or rice. These dishes are a great way to soak up the delicious sauce.

Conclusion:

Beef tagine is a delicious and flavorful dish that is perfect for a special occasion or a casual weeknight meal. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a new and exciting recipe, give beef tagine a try. You won't be disappointed!

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