It’s warming up outside but spring has not yet sprung. I’m sneaking in a great cold weather stove top favorite before it officially warms up. There is absolutely nothing fancy about this recipe, but it takes full advantage of the last of the cooler season veggies.
Add a side of warm couscous perfumed with Orange Blossom water is all you will need!
Winter Beef Tagine
- 1 1/2 lbs stewing beef
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp each ras el hanout, cumin, cinnamon, ground ginger, paprika
- Olive oil for searing
- 1 onions, chopped
- 3 cloves garlic, minced
- 1 bunch of coriander, leaves chopped and stems tied with twine and reserved
- 1 14 oz. tin chick peas, rinsed
- 1 14 oz. tin tomatoes
- 1 L vegetable stock
- 1 x 2 lbs butternut squash, trimmed and cut into 2-inch chunks
- 1/2 cup chopped prunes
- 3 Tbsp toasted and flaked almonds (or toasted pumpkin seeds in our case)
On a large platter, mix the beef with the salt, pepper and spices. Cover and rest for 30 minutes at room temperature or overnight in the fridge.
Heat a thin layer of oil in a large dutch oven over medium-high heat. Sear the beef in batches on all sides until nicely browned. Set aside.
Add a bit more oil into the dutch oven and add the onions and garlic. Reduce heat to medium and cook until translucent.
Return the beef to the pot and add the coriander stems, chick peas, tomatoes and half the stock (or enough to just cover the meat). Cover and simmer for 2 hours checking every 30 minutes and adding more stock if necessary.
Add the squash and prunes and stir through. You may need more stock at this point. Cover and cook for another hour. Continue to add more stock or water if the tagine appears dry.
The tagine is done when the beef is tender and the squash is soft.
Serve over a warm bed of couscous garnished with lots of cilantro.