Beef Tagine with Herbs
A rich and flavorful Middle Eastern-inspired stew made with tender beef and aromatic herbs, simmered to perfection in a flavorful tagine sauce.
Ingredients
- ●1.5 pounds (675g), cut into 2-inch (5cm) cubes beefsuch as chuck or round
- ●2 tablespoons intensely herbyherb mix, such as thyme, oregano, and rosemary
- ●1 cup russian taginetagine sauce, or substitute with Moroccan or Middle Eastern-style stew sauce
- ●2 cups beef brothhomemade or store-bought
- ●2 tablespoons olive oilfor cooking
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat.
- 2
Brown the beef cubes in batches, about 5 minutes per batch. Remove the browned beef from the pot and set aside.
- 3
Reduce heat to medium and add the chopped onion to the pot. Cook until softened, about 5 minutes.
- 4
Add the minced garlic and cook for 1 minute.
- 5
Stir in the herb mix, cumin, coriander, and browned beef. Cook for 1 minute.
- 6
Add the tagine sauce, beef broth, and browned beef back to the pot. Stir to combine.
- 7
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2 1/2 hours, or until the beef is tender.
- 8
Season with salt and pepper to taste.
- 9
Serve hot, garnished with fresh herbs, if desired.