Beef and Sweet Fennel Tagine
Traditional Moroccan Beef Tagine Recipe
Perk up the mid-week menu with this fragrantly-spiced Moroccan beef tagine-like stew.
Rate this recipe
750g Quality Mark diced beef
1/4 cup moroccan seasoning
2 tsp minced garlic cloves
1 tsp salt
1/2 tsp saffron
While saffron adds an authentic touch, it can be left out without affecting the overall flavour too much.
1/4 cup olive oil
1 finely diced onion
2 waxy diced Potatoes
1 finely diced fennel
1/2 cup currant
Currants add a tasty sweetness, but can easily be replaced with sultanas or diced prunes.
2 deseeded and diced green chilli
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.
To Make Tagine
To Prepare Glazed Pears
Pre-heat the oven to 140ºC or pre-warm the slow cooker if using.
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.
Brown the meat in a hot, lidded, ovenproof frying pan over a moderate heat, being careful not to burn the spices.
Add the onion or leek, potatoes or parsnips, fennel, currants, chillies and beef stock. Stir and cover.
Bake in the pre-heated oven for 1½-2 hours or until the meat is tender.
Alternatively, cook in the slow cooker for 5-7 hours on low.
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 info
* Percentage of recommended daily intake (Aust/NZ)