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Beef tagine
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Total Time:
3 hours 40 minutes
Succulent beef tagine: Spicy, fragrant, and sweet, made with simple ingredients and slow-cooked perfection.
Ingredients:
  • 600 g stewing beef
  • 1 onion
  • ½ a bunch of fresh coriander
  • olive oil
  • 1 x 400 g tin of chickpeas
  • 1 x 400 g tin of plum tomatoes
  • 800 ml organic vegetable stock
  • 800 g butternut squash
  • 100 g prunes
  • 2 tablespoons flaked almonds
  • 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
Instructions:
  • Combine all the spice rub ingredients in a small bowl along with a pinch of sea salt and black pepper. Rub the spice mixture onto the beef in a large bowl, cover with clingfilm, and refrigerate for a few hours or overnight. When ready to cook, chop the onion finely and prepare the coriander. Heat oil in a tagine or casserole pan, add the beef and cook for 5 minutes. Add the onion and coriander stalks and cook for another 5 minutes. Add chickpeas, tomatoes, and stock, then simmer covered for 1½ hours. Add squash, prunes, and more stock, and continue cooking covered for another 1½ hours. Adjust consistency as needed, then season to taste. Garnish with coriander leaves and toasted almonds before serving with couscous. Enjoy!

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