Beef Tagine (HC)
Ingredients
- 1 tbsp olive oil
- 450g beef pieces, cubed (such as stewing steak)
- 1 red onion, diced
- 4 carrots, diced
- 1 tsp fresh garlic (or powder)
- 1 tsp fresh ginger (or powder)
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp mixed herbs
- Black pepper, to taste
- 1 heaped tbsp tomato purée
- 1 tin chopped tomatoes
- 1 beef or vegetable stock cube (low sodium)
- 100ml boiling water
- 1 bay leaf
- ½ cinnamon stick (½ tsp ground cinnamon)
- 50g dried apricots, chopped
- 50g dates, chopped
- 1 tsp cornflour (optional)
To serve per portion:
- 60g couscous
- 100g broccoli, cut into florets
- 1 tbsp flaked almonds
- 1 tbsp fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a frying pan over medium heat. Add the beef and sear until browned on all sides.
Transfer the browned beef to the slow cooker and add onion, carrots, garlic, ginger, smoked paprika, turmeric, cumin, mixed herbs, black pepper and tomato purée.
Stir until all the beef and onion are coated in spices and flavours.
Add the tinned tomatoes, stock cube, water, bay leaf and cinnamon.
Cook on high for 4–5 hours or low for 7–8 hours, until the beef is tender.
About an hour before serving, add in the apricots and dates.
About 15 minutes before serving, cook the couscous according to the packet instructions.
Steam or boil the broccoli until just tender.
Taste test and adjust the seasoning if necessary. Remove the bay leaf and cinnamon stick.
For a thicker sauce, mix the cornflour with a splash of water and stir it into the tagine until it reaches your desired consistency.
To serve, add the couscous, beef tagine and broccoli to a bowl and sprinkle with flaked almonds and fresh parsley (if using).