Beef Tagine
Tagines are earthen-made cookware used in the cuisines of Northern Africa, Morocco, and Cypress. The special, conical lid to the vessel helps to return steam condensation back into the dish - keeping meat juicy and infusing extra flavor. This exotic method of slow cooking brings panache to your crock pot recipes!
20 minutes
3 hours
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 549 |
| Fat: | 23 g |
| Carbohydrates: | 2 g |
| Protein: | 77 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic
- 5 5 5 Carrots, choppe
- 5 5 5 Celery, stalks, chopped
- 1 cup 1 cup 1 cup White Mushrooms
- 2 lb 2 lb 2 lb Beef Chuck Shoulder Roast
- 1 cup 1 cup 1 cup Tomato, strained
- Salt and Pepper, to taste
- 1 1 1 Bay Leaf
- 1 tsp 1 tsp 1 tsp Cinnamon, ground
- 1 tsp 1 tsp 1 tsp Cumin
- 1 tsp 1 tsp 1 tsp Garlic Powder
- 1 tsp 1 tsp 1 tsp Paprika
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Warm the coconut oil over medium heat in a tagine or medium soup pot.
- Sauté the carrots, celery, onion, and white mushrooms over medium heat for 2 minutes.
- Add the beef stew meat to the tagine.
- Pour the strained tomatoes over everything. Season with salt and pepper, and add the bay leaf.
- Turn the heat down to low, cover, and simmer for 1 hour.
- Add the spices to the dish, stir to mix, and continue to cook covered for an additional 2-3 hours.
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My Notes:
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This simple recipe also doubles very nicely as a beef stew when you don’t have a tagine pot. I can only imagine how much more delicious it would be in one. Leftovers are even more tasty!
I also didn’t have a tagine, and this was still a BIG hit in my house!