Moroccan Beef Tagine
4 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp olive or coconut oil
- 2 red onions, very thinly sliced
- 2 garlic cloves, crushed
- 1 red pepper, very thinly sliced
- 2 tbsp Moroccan spice mix
- 500 g steak, sliced
- 2 tbsp tomato puree
- 10 dried apricots, chopped
- 10 black pitted olives
- 500 ml vegetable stock
Method
- Heat 1 tbsp of oil in a large pan over medium heat. Toss in the onions and peppers, and cook for around 5 minutes until they start to go golden. You’ll know they’re ready when your kitchen starts smelling like a Moroccan spice market.
- Add the garlic and cook for 30 seconds—just long enough to make your neighbours jealous.
- Stir in the Moroccan spice mix and let it toast for another 30 seconds. This wakes up the spices and makes them extra fragrant.
- Throw in the steak, tomato purée, apricots, and stock. Give it a good stir so everything gets nicely coated in.
- Cover with a lid and then gently simmer for 25-30 minutes until the sauce has thickened.
- Just before the end of cooking add the olives, stir through and cook for final 3-5 minutes to allow them to heat up. Serve with cous cous and garnish with fresh parsley.