Moroccan Beef Tagine
A hearty and flavorful Moroccan-inspired beef stew cooked in a tagine, perfect for a chilly evening.
Ingredients
- ●1 1/2 pounds Beefcut into 2-inch cubes
- ●2 tablespoons Olive oilfor browning the beef
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●1 teaspoon Gingergrated
- ●1 teaspoon Cuminground
- ●1/2 teaspoon Cinnamonground
- ●1/4 teaspoon Cayenne pepperoptional
- ●1/2 teaspoon Saltto taste
- ●1/4 teaspoon Black pepperto taste
- ●1/4 cup Chopped fresh parsleyfor garnish
Instructions
- 1
Heat the oil in the bottom of a large tagine or Dutch oven over medium-high heat.
- 2
Brown the beef in batches until browned, about 5 minutes per batch. Remove the browned beef from the pot and set aside.
- 3
Reduce the heat to medium and add the chopped onion to the pot. Cook until the onion is softened and lightly browned, about 10 minutes.
- 4
Add the minced garlic and grated ginger to the pot and cook for 1 minute.
- 5
Add the cumin, cinnamon, cayenne pepper (if using), salt, and black pepper to the pot and cook for 1 minute.
- 6
Add the browned beef back to the pot and stir to coat with the spice mixture.
- 7
Add 1 cup of water to the pot and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the beef is tender.
- 9
Stir in the chopped parsley and serve hot over couscous or rice.
- 10
Garnish with additional parsley, if desired.