North African Tagine

North African Tagine

Cook Time
1 Hour
  • 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

Key Products
Cinnamon Ground

Product Information

£ 1.69/unit,32g
Ground Cumin

Product Information

£ 1.69/unit,28g
Ground Ginger

Product Information

£ 1.69/unit,26g
Schwartz product packaging

Product Information

£ 1.98/unit,29g
Schwartz packaging

Product Information

£ 1.69/unit,3g


  • 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.