Beef With Peppers Tagine Recipe

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

How to Make Beef With Peppers Tagine

1. Heat 2 tablespoons of olive oil in a tagine or large, heavy-bottomed pot over medium heat.
2. 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.
3. Pour in 1 (28 ounce) can of diced tomatoes, undrained, and 1 cup of water.
4. 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.
5. Cover and cook for 30 minutes over medium-low heat.
6. 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.
7. Cover and cook on low heat for 1 hour, or until the beef is very tender and the potatoes are cooked through.
8. If the potatoes aren't tender after an hour, continue cooking, covered, for another 15-30 minutes.
9. Serve hot with couscous (recipe #260654) to soak up the delicious sauce.