Beef Tagine Food

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BEEF TAGINE



Beef tagine image

Spicy, fragrant and sweet, the perfect beef tagine doesn't need special equipment, just time.

Provided by Jamie Oliver

Categories     Family one-pan recipes     Jamie Does...     Beef     Dinner Party     Moroccan     Stew

Time 3h40m

Yield 4

Number Of Ingredients 16

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
SPICE RUB
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

Steps:

  • Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
  • Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
  • When you're ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
  • Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
  • Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
  • Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
  • When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
  • At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off - the beef should be really tender and flaking apart now, so have a taste and season to taste.
  • Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.

Nutrition Facts : Calories 548 calories, Fat 19.6 g fat, SaturatedFat 5.2 g saturated fat, Protein 46.4 g protein, Carbohydrate 48.7 g carbohydrate, Sugar 23.6 g sugar, Sodium 1.1 g salt, Fiber 11 g fibre

BEEF TAGINE



Beef Tagine image

This recipe replaces the usual onion with garlic. Feel free to replace the garlic with a large onion if desired.

Provided by Late Night Gourmet

Categories     Meat

Time 3h

Yield 8 serving(s)

Number Of Ingredients 15

3 lbs sirloin, cut into 1 inch cubes
2 teaspoons kosher salt, more as needed
1 tablespoon ras el hanout spice mix
4 cups beef stock, reduced sodium
1 cup kohlrabi, peeled and cut into 1/2-inch pieces
1 cup carrot, peeled and cut into 1/2-inch pieces
2 tablespoons olive oil, more as needed
3 tablespoons garlic, freshly grated
1 tablespoon tomato paste
1 tablespoon ginger, freshly grated
1/4 teaspoon saffron, crumbled threads
4 ounces fresh cilantro, chopped
4 ounces dates, finely chopped (or date paste if available)
24 dates, Medjool
1/2 cup golden raisin

Steps:

  • In a large bowl, combine beef, salt, and ras el hanout. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
  • In a cast iron pan, heat olive oil to medium heat. Add add garlic and ginger and stir continuously for no more than a minute, until they become fragrant. Stir in tomato paste and stir continuously for another 3 minutes, until the paste changes color. Working in batches, add beef and cook only until browned on all sides. Set aside as the beef is browned, and continue until all the beef is cooked.
  • Soak raisins in enough water to cover completely. Drain water after 30 minutes.
  • Combine beef stock, kohlrabi, carrots, date paste, and beef in a ceramic casserole pan. Cover with foil and cook in oven for 1 hour.
  • If not using a tagine, add whole dates to the casserole pan and cook for another 30 minutes, or until beef is tender.
  • If using a tagine, place diffuser and tagine on the stove and raise heat to medium-low. Add whole dates to the casserole pan, and remove from oven. Working in batches, transfer some of the contents to the tagine. Heat with the lid on for another 30 minutes or until the beef is tender. Repeat as needed until done.
  • Stir in soaked raisins.
  • Garnish with cilantro and serve with flatbread or couscous.

Nutrition Facts : Calories 411.4, Fat 10.9, SaturatedFat 3.2, Cholesterol 102.1, Sodium 1162.4, Carbohydrate 38.9, Fiber 4.9, Sugar 29.5, Protein 41.2

BEEF TAGINE



Beef Tagine image

I like to think of a tagine as a sort of stew with attitude. It's really all about the spices and the slow cooking, giving all the wonderful flavours time to develop. What's great is that you don't need an authentic Moroccan tagine in order to recreate this beautiful food - a saucepan will still give you great results. Having been to Marrakesh and learnt all the principles, I now feel I'll be able to rustle up an endless variety of tagines at home. Give this one a try and you'll see what I mean.

Provided by Jamie Oliver

Time 5h35m

Yield 4 to 6

Number Of Ingredients 16

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
Sea salt and freshly ground black pepper
1 1/3 pounds/600 g stewing beef
Olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander (cilantro), leaves picked and stalks reserved
1 (14-ounce/400 g) tin (can) chickpeas, drained
1 (14-ounce/400 g) tin (can) chopped tomatoes
3 1/2 cups/800 ml vegetable stock, preferably organic
1 small squash (approximately 1 3/4 pounds/800 g), deseeded and cut into 2-inch/5 cm chunks
3 1/2 ounces/100 g prunes, stoned and roughly torn
2 tablespoons flaked almonds, toasted

Steps:

  • Serving suggestion: Lightly seasoned couscous.
  • To make the spice rub: Mix the ras el hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap or clingfilm and put into the refrigerator for a couple of hours-ideally overnight. That way the spices really penetrate and flavour the meat. When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 1 3/4 cups/400 ml stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours. At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a splash of water if it looks too dry. Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or 2 of salt. Scatter the coriander (cilantro) leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.

BEEF TAGINE (MOROCCAN BEEF STEW)



Beef Tagine (Moroccan Beef Stew) image

Beef Tagine is a popular stew from Morocco with amazing flavors thanks to the earthy and exotic spices.

Provided by GypsyPlate

Categories     Curries and Stews

Time 4h

Number Of Ingredients 25

2 Tbsp oil
1 medium onion, chopped
3 garlic cloves, finely chopped
2 tsp ginger, finely chopped
2 Tbsp tomato paste
1 15oz can diced tomatoes
3 cups beef broth
2 tsp Spanish paprika (see note 1)
1 tsp paprika
1/2 tsp cinnamon
1/4 tsp turmeric
1.5 tsp coriander
1/2 tsp cumin
2-3 carrots, cut into chunks
1 15oz can garbanzo beans, drained
12-14 dried apricots
6 Tbsp raisins
8-9 baby potatoes, cut into halves
2 to 2.5 lbs chuck roast, cut into chunks
1 tsp salt
1 tsp pepper
1 tsp paprika
1/2 tsp cinnamon
1 tsp cumin
1 tsp coriander

Steps:

  • Coat beef chunks with all spice rub ingredients.
  • Heat olive oil in a pot over medium high heat and sear the meat for about 10 minutes, till it browns up all side. For this, leave it undisturbed for 5 minutes before flipping.
  • Add in chopped onions and cook till tender, about 6-7 minutes. Next, add chopped ginger and garlic and cook for a couple of minutes. Stir in tomato paste and cook for a few more minutes.
  • Add in diced canned tomatoes, beef broth and remaining spices (paprika, Spanish paprika, cinnamon, turmeric, cumin, coriander). Combine well. Let it come to a boil, then reduce the temperature to medium low. Cover and cook for 45 minutes.
  • Add in carrots and garbanzo beans continue cooking, covered, for 30 minutes.
  • Stir in apricots and raisins and cook with the lid on. Every now and then, stir the pot. If you feel the sauce is getting too thick, add in extra water (I added an extra 1 cup). Cook till meat is tender and melts in your mouth, about another 2 hours, depending on the size of the chunks.
  • Add in potatoes in the last 25 to 30 minutes. Taste and adjust for salt and pepper.

BEEF WITH POTATO TAGINE



Beef With Potato Tagine image

The sauce in this tagine is delicious. Use Recipe #260654 to scoop up the sauce & meat. I adapted NELady's Recipe #349928 for this tagine.

Provided by FDADELKARIM

Categories     One Dish Meal

Time 1h47m

Yield 3-4 serving(s)

Number Of Ingredients 19

1 tablespoon ground cumin
1/2 tablespoon paprika
1/2 tablespoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon fresh black pepper
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon cayenne
1 lb beef stew meat
1/2 onion, chopped
1 tablespoon olive oil
2 1/2 cups water
1 beef bouillon cube
2 tablespoons tomato paste
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh cilantro, finely chopped
1 medium tomatoes, chopped
2 medium potatoes, peeled & cut into wedges

Steps:

  • Mix the ingredients together for the spice mix, reserve a third of it for later use. Rub the remaining mix over the beef cubes.
  • Note: Let the cubes sit in the fridge for at least 1 hour before cooking.
  • Heat the oil over medium-low heat in a tagine. Brown the beef & onion for 7 minutes.
  • Stir in the water, bouillon, tomato paste, 1/2 tsp spice mix, parsley & cilantro. Cover with the lid & cook for 30 minutes.
  • Uncover the tagine, stir in the tomato & another cup of water if needed.
  • Sprinkle the potato wedges with reserve spice mix. Place the potatoes on top of the meat then recover & cook for another hour.

Nutrition Facts : Calories 716.5, Fat 44.6, SaturatedFat 16.3, Cholesterol 157.5, Sodium 793.5, Carbohydrate 33.8, Fiber 5.9, Sugar 4.8, Protein 45.1

BEEF AND PRUNE TAGINE



Beef and Prune Tagine image

We had this quite often during our trips to Morocco. The actual recipe is one I adapted after we came home but I think it's pretty close to what you'd get in Morocco if you went there on holiday. Serve with rice or couscous.

Provided by Sackville

Categories     Meat

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 onion, finely chopped
4 tablespoons fresh coriander, chopped
250 g stewing beef, trimmed and cut into bite-sized pieces
1/2 teaspoon saffron, soaked in
2 tablespoons boiling water
200 g stoned prunes
1 tablespoon clear honey
1 tablespoon sesame seeds, toasted
10 almonds, toasted

Steps:

  • Put the butter and oil in a large saucepan.
  • When the butter is melted, put in the spices, coriander and onion.
  • Let fry for 30 seconds, then add the beef and stir well to coat.
  • Cover the meat with a cup of water and the saffron mixture.
  • The water should be just over halfway up the meat.
  • Bring to the boil and then lower to a gentle simmer.
  • Add half the prunes and cook for 1-1/2 hours until the meat becomes tender and juicy.
  • Keep the pot mostly covered during this time -- the only time I lift the cover is for a few seconds if the heat builds too much and it starts to boil. You need to keep this dish at a very low simmer.
  • Add remaining prunes along with the honey, salt and pepper.
  • Simmer for another 30 minutes or until the meat is tender and the liquid has thickened and reduced.
  • Serve with the sesame seeds and almonds on top.

BEEF TAGINE WITH SWEET POTATOES



Beef Tagine With Sweet Potatoes image

From Food and Cooking of Spain, Africa and the Middle East. As suggested by one reviewer, this is good with spinach and chickpeas added into the mix.

Provided by pattikay in L.A.

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2-2 lbs stewing beef, cubed
2 tablespoons vegetable oil
1 pinch turmeric
1 onion, chopped
1 fresh chili pepper, seeded and chopped
1 1/2 teaspoons paprika
1 pinch cayenne pepper
1/2 teaspoon cumin
1 lb sweet potato
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 tablespoon butter
salt
pepper

Steps:

  • Heat the oil in a flameproof casserole and fry the meat, together with the turmeric and seasoning, over medium heat for 3-4 minutes, until the meat is evenly browned, stirring frequently.
  • cover the pan tightly and cook for 15 minutes over a gentle heat, without lifting the lid.
  • preheat the oven to 350.
  • add the onion, chili, paprika, cayenne and cumin to the pan with just enough water to cover the meat.
  • cover tightly and cook in the oven for 1 - 1 1/2 hours, till the meat is very tender, checking occasionally and adding extra water if necessary, to keep the stew moist.
  • meanwhile, peel the sweet potatoes and slice them straight into a bowl of salted water to avoid discoloring.
  • transfer to a pan, bring to a boil, simmer for 2-3 minutes, drain.
  • stir the chopped herbs into the meat, adding a little extra water if the stew appears dry.
  • arrange the potato slices over the meat and dot with butter.
  • cover and cook in the oven for a further 10 minutes, till the potatoes feel very tender.
  • increase the oven temp to 400.
  • remove the lid of the casserole and cook in the oven or under the broiler for 5-10 minutes till the potatoes are golden.
  • serve at once.

FRAGRANT MOROCCAN BEEF, DATE, HONEY AND PRUNE TAGINE - CROCK POT



Fragrant Moroccan Beef, Date, Honey and Prune Tagine - Crock Pot image

Tender chunks of beef simmered in a fragrant & fruity broth enriched with honey - a traditional Moroccan tagine at it's best! I cook mine in a traditional tagine & an electric tagine; but I realise that not everyone has one, so I have also tested this out in my crock pot; it works REALLY well and is better when cooking larger quantities. The meat becomes meltingly tender and the fruity & spicy smell transports you immediately to Morocco........on a magic carpet maybe?? Yes, I am waxing lyrical I know - but this tagine is a real winner. It's not particularly seasonal, but I do think that the colder autumn & winter months are a good time to indulge in this North African comfort dish!

Provided by French Tart

Categories     One Dish Meal

Time 53m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 lbs organic beef, trimmed of fat & cubed
1 tablespoon olive oil
1 lb onion, peeled & quartered
4 -6 garlic cloves, peeled & chopped finely
1 lb carrot, peeled & cut into chunks
9 ounces canned tomatoes
4 ounces dates, pitted but kept whole
6 ounces prunes, pitted but kept whole
2 tablespoons honey
1/2 pint beef stock
1 cinnamon stick
6 teaspoons ras el hanout spice mix (or 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 teaspoon ginger and 1 teaspoon turmeric)
salt & pepper
2 ounces toasted sliced almonds
2 tablespoons fresh coriander, chopped

Steps:

  • Par-boil the carrots in boiling water for about 3 -5 minutes.
  • Preheat the electric Tagine or crock pot to High.
  • Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot.
  • Add the chopped garlic & par-boiled carrots to the onions in the crock pot.
  • Make up 1/2 pint of stock with a beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick.
  • Add the tinned tomatoes, dates & prunes to the crock pot - mix well.
  • Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot.
  • When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper.
  • Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings.
  • Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. It also works well with rice too.
  • P.S. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine!
  • P.P.S. You can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones!

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From goodfood.com.au


EASY BEEF TAGINE - EASY RECIPES • THE WICKED NOODLE
Heat tagine over medium-high heat. Add olive oil then beef. Cook beef until browned on all sides (cook in two batches if necessary, see notes). Add onions, stir and cook for two minutes more. Add ginger, cumin and saffron, mix well. Top with tomatoes, carrots and potatoes.
From thewickednoodle.com


TAGINE RECIPES - BBC GOOD FOOD
Lamb & apricot stew. A star rating of 4.9 out of 5. 67 ratings. A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour.
From bbcgoodfood.com


BEEF TAGINE RECIPES STOCK PHOTOS, PICTURES & ROYALTY-FREE ...
Search from Beef Tagine Recipes stock photos, pictures and royalty-free images from iStock. Find high-quality stock photos that you won't find anywhere else.
From istockphoto.com


BEEF TAGINE - FOOD NETWORK UK
Method. 1) Cut the beef into 4cm cubes and place into a large bowl with the ginger, saffron and coriander. Drizzle over 1 tbsp of oil, mix well, cover with cling film and refrigerate for 6 hours or overnight. 2) In a medium saucepan with boiling water, cook the shallots for 2 minutes, drain, refresh in cold water and peel.
From foodnetwork.co.uk


BEEF TAGINE – CUISINE RECIPES
When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole– type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and coriander stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 400ml of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for …
From cuisine.recipes


SLOW COOKED BEEF AND APRICOT TAGINE WITH CHICKPEAS ...
Instructions. Heat the oil in a frying pan or the bowl of your slow cooker over medium heat and add the onion and garlic then cook until the onion is transparent. Add the sumac, cinnamon and turmeric, and cook stirring until fragrant. Add the meat and cook just until sealed. Transfer it all to the bowl of the slow cooker and add the rest of the ...
From clairekcreations.com


BEEF TAGINE - PLAIN.RECIPES
Directions. In a large bowl, combine beef, salt, and ras el hanout. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
From plain.recipes


TRADITIONAL MOROCCAN TAGINE RECIPE | TRAVEL FOOD ATLAS
Once the water is boiled, add bouillon cubes and butter and stir until the ingredients are dissolved. Make sure that the water is still boiling. Next, to the mixture, add the couscous and stir properly. Turn off the heat and cover the saucepan with a lid. Let it sit there for 10-15 minutes.
From travelfoodatlas.com


BEEF AND PRUNE TAGINE RECIPE - FOOD NEWS
Add beef stock, tomato paste and vinegar. Cut off 2 long strips of orange rind; add to pan. Squeeze juice from orange to make 1/3 cup (75 mL); add to pan. Bring to boil; reduce heat, cover and simmer for 1-1/2 hours, stirring occasionally. Add prunes; simmer for 30 minutes or until beef is tender, uncovering if necessary to thicken sauce.
From foodnewsnews.com


JAMIE OLIVER’S BEEF TAGINE - SHOCKINGLY DELICIOUS
Instructions. Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap and put into the fridge for a couple of hours – ideally overnight. That …
From shockinglydelicious.com


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