Ingredients for Moroccan Beef Stew Tagine Tajine
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- Black Pepper
- Beef Stew Meat
- 2 tablespoons olive oil
- 1 (28 ounce) can undrained crushed tomatoes
- 2 cups water
- 2 cinnamon sticks
- Ground Cumin
- Orange Rind
- 4 cloves minced garlic
- 1 tablespoon brown sugar
- 1 lb carrots, peeled and chopped
- Chickpeas
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How to Make Moroccan Beef Stew Tagine Tajine
- In a medium bowl, whisk together 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 2 lbs beef stew meat to the bowl and toss to coat evenly with the flour mixture. Alternatively, use a large plastic bag for easier coating.
- Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over high heat. Brown the beef in batches, about 10 minutes per batch, until browned on all sides. Remove the beef from the pot and set aside.
- Add 1 (28 ounce) can of undrained crushed tomatoes, 2 cups of water, 2 cinnamon sticks, the zest of 1 orange, 4 cloves minced garlic, 1 tablespoon ground cumin, and 1 tablespoon brown sugar to the pot. Stir well to combine.
- Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes, or until the beef is almost tender.
- Add 1 lb carrots, peeled and chopped, to the pot. Cover and continue to simmer for another 20-30 minutes, or until the carrots are tender.
- Stir in 1 (15 ounce) can of chickpeas, drained and rinsed. Cook for 5-10 minutes, or until heated through.
- Serve the stew hot over a generous portion of couscous. Garnish with fresh cilantro or parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
16g
Fat
61g
Carbs
11g
