Moroccan Beef Stew Taginetajine Food

MOROCCAN BEEF STEW

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.

STOVETOP MOROCCAN TAGINE

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
• Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

MOROCCAN BEEF TAGINE

Steps:

• Cook the ground beef, onions and carrots in a large saucepan over medium-high heat, breaking the beef apart as it cooks, until the beef is cooked, before draining off and excess grease.
• Add the garlic, ginger, paprika, cumin, coriander, cinnamon, cardamom, cayenne, and tomato paste, and cook until fragrant, about a minute.
• Add the broth, dates, apricots, raisins, olives, preserved lemon, honey, harissa and saffron, bring to a boil, reduce the heat and simmer, covered for 20 minutes.
• Server garnished with almonds, cilantro and parsley.

BEEF TAGINE (MOROCCAN BEEF STEW)

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.

MOROCCAN BEEF MEATBALL TAGINE

Steps:

• For meatballs:
• Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.
• For stew:
• Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
• Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.
• Available in the Asian foods section of some supermarkets and at Asian markets.

MOROCCAN BEEF STEW TAGINE/TAJINE

Steps:

• Combine flour, salt and pepper.
• Coat the meat with the flour in a large bowl or large plastic bag.
• In a large skillet or Dutch oven brown the meat in very hot oil about 10 minutes or until browned.
• Remove from heat.
• Stir into the pan the undrained tomatoes, water, cinnamon sticks, orange peel, garlic, cumin and sugar.
• Simmer covered about 1 hour 15 minutes or until meat is almost tender.
• Add carrots (or sweet potato) and cook covered until tender (about 20 minutes).
• Add the chick peas and cook until heated through.
• Serve over couscous.

MOROCCAN BEEF AND HONEY TAGINE

Steps:

• Heat half the olive oil in a large pan or wok and quickly brown the onion quarters over a high heat until charred and coloured well. (Break them up as you're doing this.).
• Add the carrots and the chopped garlic and stir fry for another 3 minutes. Tip carrots and onions into the tagine (or crock pot).
• Add the tinned tomatoes, dates and prunes to the tagine/crock pot and mix well.
• Add the honey and ras el hanout to the beef stock, stir well and add to the tagine/crock pot. Mix well, then add the cinnamon stick.
• Heat the remaining olive oil in the same pan in which the onions were cooked and cook the beef cubes in small batches over high heat to sear and seal them. As each batch is browned, add the beef to the tagine or crock pot.
• When all the beef is browned and in the tagine or crock pot, season with salt and pepper to taste. Ensure everything is just covered with the stock (if not add a little water). Mix well and slow cook for about 9 hours.
• When ready to serve, garnish with fresh coriander and toasted almonds.
• Serve on fluffy cous cous.

MOROCCAN BEEF AND LENTIL STEW

Steps:

• Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
• Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
• Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.