Moroccan Beef Tagine
Nice subtle spicing.
- 1 1/2 lb Stewing Beef, cut into 1-inch cubes
- 2 tbsp olive Oil
- 2 teaspoons Salt
- 1/2 teaspoon Cumin
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon Ground Coriander
- 100g Celery, chopped
- 1 large Onion, chopped
- 10 oz. beef broth for the stew
- 2 Garlic Cloves, crushed
- 2 Carrots, sliced
- 2 large tomatoes, cut into 6 wedges each
- 15 oz. can of tomatoes
- 3-4 cups beef broth for the couscous
1/2 cup halved pitted Kalamata olives
1/2 cup golden raisins
- 5 dried apricots, chopped into thirds or quarters
- 2 cups couscous
- 1/4 cup chopped fresh mint leaves
YIELD: 6 servings
Prep Time: 1 hrs 0 min
Cooking Time: 2 hrs 0 min
Total Time: 3 hrs 0 min
- In a 12-inch nonstick frying pan or a dutch oven over medium heat, frequently stir onion in oil until softened, 4 to 5 minutes.
- Add garlic, ginger, cumin, coriander, cayenne, and turmeric and stir until fragrant, about 30 seconds. Add celery, tomatoes and their juice; bring to a boil over high heat, stirring often.
- Heat the oil in a second large saucepan until very hot. Add the beef and brown on all sides then pour off any excess oil. Cover, reduce heat to low and simmer until meat is hot, 5 to 7 minutes.
- Add the contents of the first pan and the beef stock to the meat, bring to a boil stirring, then reduce the heat, cover and simmer very gently for 1 hour, stirring from time to time.
- Add the carrots, raisins, olives, and apricot pieces, and cook for a further 30 minutes.
- About 20 minutes before the stew is done: in a 3-quart pan over high heat, bring broth for the couscous to a boil. Stir in couscous, cover pan, and remove from heat; let stand until broth is absorbed and couscous is tender about 5 minutes. Pour couscous into a wide bowl. Spoon tagine over couscous and sprinkle with mint leaves.