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Beef and Sweet Fennel Tagine

Traditional Moroccan Beef Tagine Recipe

6

Serves

25 mins

Prep Time

2 hrs

Cook Time

Perk up the mid-week menu with this fragrantly-spiced Moroccan beef tagine-like stew.

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High Iron

Low Sodium

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Beef,

Quick and Easy,

Dinner,

Ingredients

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750g Quality Mark diced beef

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1/4 cup moroccan seasoning

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2 tsp minced garlic cloves

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1 tsp salt

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1/2 tsp saffron

While saffron adds an authentic touch, it can be left out without affecting the overall flavour too much.

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1/4 cup olive oil

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1 finely diced onion

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2 waxy diced Potatoes

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1 finely diced fennel

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1/2 cup currant

Currants add a tasty sweetness, but can easily be replaced with sultanas or diced prunes.

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2 deseeded and diced green chilli

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2 cups beef stock

Pour any unused stock into an ice cube tray. Once frozen, tip the ice cubes into a suitable storage container or freezer bag, which has been labelled and dated. These can be kept frozen for up to 3 months.

Method

To Make Tagine

To Prepare Glazed Pears

1

Pre-heat the oven to 140ºC or pre-warm the slow cooker if using.

2

Cut the meat into 2cm cubes and toss in the Moroccan seasoning, garlic, salt, saffron if using, and oil. Cover and set aside for 15 minutes.

3

Brown the meat in a hot, lidded, ovenproof frying pan over a moderate heat, being careful not to burn the spices.

4

Add the onion or leek, potatoes or parsnips, fennel, currants, chillies and beef stock. Stir and cover.

5

Bake in the pre-heated oven for 1½-2 hours or until the meat is tender.

6

Alternatively, cook in the slow cooker for 5-7 hours on low.

7

Serve with Sugar Glazed Pears, couscous and winter vegetables.

More info

Nutrition Information per Serving (385g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1673 (399)kJ

Protein

31.7g

Total Fat

18.5g

Saturated Fat

4g

Carbs

25.1g

Sugars

18.1g

Sodium

101mg

Iron*

4.3mg

* Percentage of recommended daily intake (Aust/NZ)

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