Easiest Way to Prepare Delicious Moroccan beef tagine

Moroccan beef tagine. Beef Tagine recipe is a traditional Moroccan food. Beef Tagine is slow cooked meet (i am cooking beef) with a blend of sweet and savory flavors. This search takes into account your taste preferences.

A beef tagine is a strew with attitude, Jamie's beef tagine recipe is all about the spices and slow cooking, giving all the flavours Beef tagine. Slow-cooked with squash, sticky prunes & chickpeas. Beef tagine is a tantalizing labor of love that takes hours to slowly cook and simmer. You can have Moroccan beef tagine using 14 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Moroccan beef tagine

1. You need 600 g of stewing beef.
2. You need 1 of onion.
3. Prepare 1/2 (1 bunch) of fresh coriander.
4. Prepare of olive oil.
5. It's 1 of x 400 g tin of chickpeas.
6. Prepare 1 of x 400 g tin of plum tomatoes.
7. You need 800 ml of organic vegetable stock.
8. You need 800 g of butternut squash.
9. You need 100 g of prunes.
10. Prepare 1 of level tablespoon ras el hanout spice mix(blend of best spices).
11. You need 1 of level tablespoon ground cumin.
12. Prepare 1 of level tablespoon ground cinnamon.
13. Prepare 1 of level tablespoon ground ginger.
14. Prepare 1 of level tablespoon sweet paprika.

But it's well worth the time needed to cook up this Moroccan delicacy because all that time cooking ensures that this. A tagine is a Moroccan stew. In this version, tender beef meatballs are braised with vegetables, then served over herbed couscous. Tagines are slow cooked, resulting in tender meat and flavoursome vegetables.

Moroccan beef tagine step by step

1. Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper..
2. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight..
3. When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks..
4. Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
5. Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours..
6. Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
7. When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed..
8. At this stage, remove the lid 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 to taste.
9. Scatter the coriander leaves over the tagine along with the toasted almonds. Serve..

Learn how to make Moroccan Beef Tagine with an amazing array of flavours! In Morocco's heady spice souks, be prepared for an exciting sensory experience. This is a simplified version of a traditional Moroccan tagine. Tastes great with either beef or lamb. Tagine is one of the most common dishes in Morocco.