Beef and Sweet Fennel Tagine
Traditional Moroccan Beef Tagine Recipe
6
Serves
25 mins
Prep Time
2 hrs
Cook Time
Recipe author
Allyson Gofton
Perk up the mid-week menu with this fragrantly-spiced Moroccan beef tagine-like stew.
Rate this recipe
Share
High Iron
Low Sodium
Low Carb
Dairy Free
Ingredients
Tagine
750g Quality Mark diced beef
¼ cup Moroccan seasoning
2 tsp garlic cloves
minced
1 tsp salt
½ tsp saffron threads
i
¼ cup olive oil
1 onion
i
finely diced
2 waxy potatoes
i
diced (or use parsnips)
1 fennel
finely sliced lengthwise
½ cup currants
i
2 green chillies
deseeded and diced
2 cups beef stock
i
Glazed Pears
2 pears
chopped into pieces
1 Tbsp butter
1-2 Tbsp sugar
To Serve
couscous (cooked)
seasonal vegetables
Method
To Make Tagine
To Prepare Glazed Pears
1
Pre-heat the oven to 140ºC or pre-warm the slow cooker if using.
2
Toss the beef in the Moroccan seasoning, garlic, salt, saffron if using, and oil. Cover and set aside for 15 minutes.
Start Timer
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.
Start Timer
6
Alternatively, cook in the slow cooker for 5-7 hours on low.
Start Timer
7
Serve with Sugar Glazed Pears, couscous and winter vegetables.
Nutrition Information per Serving (385g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1673 kJ (399 kcal)
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)
