Beef Tagine Recipe

Level: Intermediate
Yield: 4 to 6
Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)
Calories: 556
Total Fat: 17 g
Saturated Fat: 4 g
Carbohydrates: 67 g
Dietary Fiber: 14 g
Sugar: 16 g
Protein: 38 g
Cholesterol: 64 mg
Sodium: 1099 mg

Total: 5 hr 35 min
Prep: 25 min
Inactive: 2 hr
Cook: 3 hr 10 min

Imagine the enchanting aromas of Marrakesh filling your kitchen with this stunning beef taginea slow-simmered stew bursting with exotic spices that will transport you straight to Morocco. No special pot required; just a trusty saucepan and a passion for bold flavors. After my own adventures learning tagine secrets in Marrakesh, this recipe became my go-to for wowing dinner guests. Dive in, let the spices work their magic, and create a meal that's as unforgettable as it is delicious!

Ingredients (Serves 4-6):

• 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

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Serving Suggestion: Lightly seasoned couscous.

Instructions:

1. To make the spice rub: Combine the ras el hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper in a small bowl. Place the beef in a large bowl, rub it with the spice mixture, then cover with plastic wrap or clingfilm and refrigerate for a couple of hoursideally overnight. This allows the spices to deeply flavour the meat.
2. When you're ready to cook, heat a generous amount of olive oil in a tagine or casserole-style pan and brown the meat over medium heat for 5 minutes. Add the chopped onion and coriander (cilantro) stalks, and cook for another 5 minutes.
3. Stir in the chickpeas and tomatoes, then pour in 1 3/4 cups/400 ml of stock and mix well. Bring to a boil, then cover the pan with a lid or foil and reduce the heat to a simmer for 1 1/2 hours.
4. At this point, add the squash, prunes, and the remaining stock. Gently stir everything together, replace the lid, and continue cooking for another 1 1/2 hours. Keep an eye on the mixture, adding a splash of water if it looks too dry.
5. Once the time is up, remove the lid and check the consistency. If it's a bit too thin, simmer for 5 to 10 minutes more with the lid off. The beef should now be very tender and starting to fall apart, so taste and season with a pinch or two of salt.
6. Scatter the coriander (cilantro) leaves and toasted almonds over the tagine, then serve immediately with a large bowl of lightly seasoned couscous and enjoy.