Bord Bia - Irish Food Board

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Beef Tagine

This stew is a simplified version of a traditional Moroccan tagine. Of course, we think it tastes superb with really flavoursome (yet cheaper) cuts of beef, such as chuck or shoulder!

Beef Tagine

Ingredients

Serves 4
  • 1 kg (2 lbs) well trimmed shoulder/chuck beef, cubed
  • 1 tbsp ground ginger
  • 1 tsp ground black pepper
  • 1 tsp ground cinnamon
  • 1 tbsp turmeric
  • 1 ½ tbsp paprika
  • ½ tsp chilli powder
  • 1-2 tbsp olive oil
  • 2 large onions, diced
  • 3 cloves garlic, chopped
  • 100g (4 oz) dried apricots, chopped
  • 50g (2 oz) sultanas or raisins
  • 250ml (½ pt) tomato juice
  • 125ml (¼ pint) beef stock
  • 1 tbsp honey
  • juice of ½ a lemon
  • salt, to taste

Topping (optional)

Mix together:

  • 1-2 tbsp fresh coriander, chopped
  • grated rind of 1 lemon
  • 50g (2 oz) almonds, chopped
  • salt and freshly-ground black pepper

    • Method

    Set the oven to 180℃/350℉/Gas 4.

    Place the meat in a large bowl. Mix the spices together and coat the meat with the spices. Heat half the oil in a large pan and brown the onions well and place in a flameproof casserole, then brown the meat in the remaining hot oil (do this in batches to get the meat a good colour). Transfer to the casserole with the onions. Add all remaining ingredients. Stir well and bring to the boil. Place in the oven for approx. 1 ½ hours or until the meat is very tender. Sprinkle on the topping and serve with rice or couscous.