Beef Tagine

21 12 2010

SO some of you might have clued into my Le Creuset obsession. I have a wonderful husband who continues to buy me these lovely pots, pans and dutch ovens. I have equally wonderful friends, Sonya, Chris, Jamie and Beth who bought us a lovely Le Creuset tagine pot as a wedding gift.

It’s a beauty !

I haven’t made a tagine in awhile.. i think probably because I wore out it’s welcome post wedding. I had a pound of stewing beef in the freezer and a lot of time at home on Saturday, so I decided that a beef tagine was in order. I think the most important ingredients in a good tagine are the spices. I lucked into the main spice ras el hanout, which essentially is a spice blend, similar to a garam masala in Indian cuisine. West African varieties can have over 100 ingredients in this blend, like Monk’s pepper, orris root, grains of paradise etc. If you can’t find Ras el Hanout or sometimes called Moroccan Seasoning, then don’t worry about it. There is plenty of spice in this dish that it won’t taste like it is lacking anything.

Beef Tagine
adapted from Jamie Oliver

1 lb of stewing beef
2 tbsp olive oil
1 onion
15oz (small) can of chick peas, drained (omit if you are primal)
15oz can of tomatoes
2 cups of chicken stock
half of a butternut squash
1/3 cup of chopped prunes
2 tbsp of shredded almonds
1 tsp of lemon zest

1 tbsp ras el hanout
1 tbsp cumin
1 tbsp cinnamon
1 tbsp ginger
1 tbsp sweet paprika

Throw all the spices and the beef into a ziploc bag and let them sit overnight. If you dont have the time to do this, don’t fret, your tagine will still be brilliant. Heat olive oil in dutch oven-tagine pot. Add chopped onions and beef with all the spices, and let brown. Your beef doesn’t have to be cooked all the way through, as you will simmer this for a long time.
The house will smell wonderful as you are cooking all those raw spices.

Use some of the stock, and scrap up all the lovely browned stuff that is sticking to the bottom of your pot. Add all the stock, the chick peas and tomato and give it all a good stir.
At this point Jamie says to let this simmer for 1.5 hours before you go back in and add the chopped squash, almonds, lemon zest and diced dried prunes and cook for another 1.5 hours. I looked at the clock (3pm) and tossed everything in at once. Essentially, the longer this cooks the better it gets, and the more tender the beef gets. The delay of putting in the squash is that it can cook to the point of losing it’s shape.. which i didnt really care about.
Tagine pre-1.5 hour simmer

post simmer and ready to eat !

the prunes really make this sweet, and the spices are fabulous without being too hot. I asked Ken what he thought of this and he said “it needs a banana” which is a running joke when I need him to taste things for me. ‘It needs a banana” means it needs absolutely nothing.

Nuts on this are as follows per 3/4 cup serving (WLS) or more for those who have normal sized stomachs.
Calories 179, fat 5.25g, carb 16g, protein 15.4 g




5 responses

21 12 2010

Ohhh this beef tagine look so amazing! It looks so tender and yummy. I need to try this 🙂

21 12 2010

Thanks Tes.. the longer you simmer it, the better it gets. We had it for leftovers last night and it was way better !

21 12 2010

oooh beef and chickpeas are two of my most favourite ingredients on earth! looks delicious, kath!

21 12 2010

And you have the secret Moroccan spice Jude ! You are set !!

22 12 2010

I’m saving the ras for lamb. I have shanks in my freeeeeezer!

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