Ingredients for Beef With Peppers Tagine
- 2 tablespoons olive oil
- 1 large onion, chopped
- Beef Stew Meat
- 1 (28 ounce) can diced tomatoes, undrained
- 1 cup water
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- Ras El Hanout Spice Mix
- Salt
- Ginger
- 1/4 teaspoon paprika
- Cumin
- Black Pepper
- Beef Bouillon Cube
- Green Pepper
- Potatoes
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How to Make Beef With Peppers Tagine
- Heat 2 tablespoons of olive oil in a tagine or large, heavy-bottomed pot over medium heat.
- Add 1 large onion, chopped, and 1.5 lbs beef stew meat, cut into 1-inch cubes. Brown the beef on all sides, about 8-10 minutes.
- Pour in 1 (28 ounce) can of diced tomatoes, undrained, and 1 cup of water.
- Stir in 2 beef bouillon cubes, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (or more, to taste), and 1/2 teaspoon salt. Bring to a simmer.
- Cover and cook for 30 minutes over medium-low heat.
- Add 2 medium potatoes, peeled and cut into 1-inch strips, and 2 bell peppers (any color), cored, seeded, and sliced. Sprinkle the potatoes with 1/4 teaspoon black pepper and 1/4 teaspoon paprika.
- Cover and cook on low heat for 1 hour, or until the beef is very tender and the potatoes are cooked through.
- If the potatoes aren't tender after an hour, continue cooking, covered, for another 15-30 minutes.
- Serve hot with couscous (recipe #260654) to soak up the delicious sauce.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
23g
Fat
63g
Carbs
9g
