Name: North African spiced beef tagine recipe | Schwartz
Cook time: 1 h
Yield: 4
Cuisine: Moroccan,
Ingredients: 450 g beef steak, diced; 1 tbsp flour; 2 tbsp vegetable oil; 200 ml beef stock; 1 onion, sliced; 1/2 tbsp Cinnamon Ground; 1 1/2 tsp Cumin Ground; 1/2 tsp Ginger Ground; 1/2 tsp Sea Salt; 1 pinch Chillies Crushed; 2 Bay Leaves; 275 g butternut squash, diced; 275 g sweet potatoes, peeled and diced; 1 red pepper, diced; 50 g raisins

Bay Leaves

Product Information

£2.00/unit, 3g

Out of Stock

North African Tagine

Cook Time

1 Hour

Ingredients

15

Servings

4

Ingredients

450 gram beef steak, diced
1 tablespoons flour
2 tablespoons vegetable oil
200 millilitre beef stock
1 onion, sliced
1/2 tablespoons Cinnamon Ground
1 1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Ginger
1/2 teaspoon Sea Salt
1 pinch Chilli Flakes
2 Bay Leaves
275 gram butternut squash, diced
275 gram sweet potatoes, peeled and diced
1 red pepper, diced
50 gram raisins

COOKING INSTRUCTIONS

1 Coat the diced beef with flour. Heat 1 tbs of the oil in a large saucepan on a medium-high heat. Add half of the beef and cook for 5 minutes, or until browned on all sides. Remove from pan and repeat with the remaining beef and oil. Remove the beef from the pan and set aside.
2 Stir the stock, onion, Cinnamon, Cumin, Ginger, Sea Salt, Crushed Chillies and Bay Leaves into the pan. Bring to a simmer, stirring to release the brown bits in the bottom of the pan.
3 Return the beef to the pan, add the vegetables, mix well and bring back to a simmer. Reduce the heat to low, cover and simmer for 30 minutes or until vegetables are tender. Stir in the raisins and serve with couscous.