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!
- 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
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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About This RecipeDairy Free Egg Free GAPS Meat Nut Free Shellfish Free Sugar Free Whole30
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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!