Beef Tagine
Over a year ago
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Ingredients
- 1 tblsp Paprika powder
- 1 tblsp ground ginger
- 1 tblsp Turmeric powder
- 2 tblsp cinnamon powder
- 1 ½ kg Beef - braising steak
- 2 Onions
- 1 celery stick
- 4 tblsp olive oil
- 12 olives
- 3 garlic cloves. finely chopped
- 300 ml passata
- 1 tin tomatoes chopped
- 1 pt Beef Stock from cube
- 3 Carrots diced large
- 200 grm sliced green beans
- 2 tblsp Parsley. Chopped
- 2 tblsp Honey
- to taste salt and pepper
Accompaniment
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Description
I call this my English Moroccan dish as I don't like fruit with my meat, so no Apricots or prunes here! Just lots of flavour and veg.
Method
-
1
Place the Paprika,ginger, Turmeric,and cinnamon into a small bowl. Mix with a couple of tablespoons of water to make a paste.
Heat the oil in a Tagine or thick bottomed pan. When hot add the diced onion and finely chopped celery. Stir until soft. Add the spice mixturer and stir. Add the chopped garlic, and the passata.Cook for 5 minutes, keep stirring.
Add the beef and all the other ingredients apart from the honey and beef stock, then thoroughly mix together. Put the lid on and cook for 20 minutes.
Add the honey and half the beef stock, stir, replace lid and cook for 30 minutes.
Check on tagine, after 1/2 hour. add more stock if getting thick. Repalce lid and cook for another 1 1/2 hours. Check from time to time and stir to avoid it sticking to bottom of pan.
Serve with couscous
Chef's Tips
You can add any veg you like (or fruit if you want the authentic taste!) I have made it with swede and broad beans as well.
It cooks well in any pan but I am lucky enough to have bought a Tagine when I went to Morocco on holiday and it really does make the meat tender
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