Moroccan Beef Tagine
Calories: 20
Adjust Servings Here: 6 servings
Description
This slow-cooker Moroccan beef tagine is a delightful and easy-to-make dish that brings the distinct flavors of North Africa to your kitchen. Tender chunks of beef are simmered in a rich and aromatic sauce infused with spices like cinnamon, cumin, and ginger, creating a dish that is both flavorful and comforting. The slow cooker method ensures the meat is tender and succulent, making this tagine a perfect choice for a hearty and satisfying meal.
Ingredients
- 1 ½ pounds (680 g) Beef cut into cubes
- 2 tbsp (30 ml) Olive oil
- 14 oz (400 g) Crushed tomatoes
- 2 tbsp Onion flakes
- 1 large cinnamon sticks
- 2 Bay leaves
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) Molasses
- 1 cup (240 ml) Beef broth
- 1 tsp Paprika
- ½ tsp Cayenne pepper
- 1 tsp Ground cinnamon
- 1 tsp Cumin powder
- 1 tsp Ground ginger
- 1 tsp Garlic powder
- 1 tsp Sumac
- ½ tsp Salt
- ½ tsp Black pepper powder
- 2 sprigs Fresh rosemary or ½ tsp dried
- 2 sprigs Fresh thyme or ½ tsp dried
- Chopped fresh cilantro or parsley for garnish (optional)
Instructions
Slow Cooker Moroccan Beef Tagine
- Place all the ingredients (except for the fresh cilantro or parsley) into the slow cooker or crock pot. Stir everything together to combine the ingredients and distribute the spices.1 ½ pounds Beef, 2 tbsp Olive oil, 14 oz Crushed tomatoes, 2 tbsp Onion flakes, 1 large cinnamon sticks, 2 Bay leaves, 2 tbsp Worcestershire sauce, 2 tbsp Molasses, 1 cup Beef broth, 1 tsp Paprika, ½ tsp Cayenne pepper, 1 tsp Ground cinnamon, 1 tsp Cumin powder, 1 tsp Ground ginger, 1 tsp Garlic powder, 1 tsp Sumac, ½ tsp Salt, ½ tsp Black pepper powder, 2 sprigs Fresh rosemary , 2 sprigs Fresh thyme
- Cover and cook on low for 6-8 hours or on high for 3-4 hours or until the beef is tender and cooked. Once the beef is cooked, taste and adjust the seasoning if necessary.
- Serve the Moroccan Beef Tagine hot, garnished with chopped fresh cilantro or parsley if desired.Chopped fresh cilantro or parsley for garnish (optional)
Stovetop Moroccan Beef Tagine
- Heat olive oil in a tagine or large skillet over medium heat. Add the beef cubes to the skillet and brown them on all sides for about 5 minutes. Once the beef is browned, add the onion flakes, crushed tomatoes, cinnamon sticks, bay leaves, Worcestershire sauce, molasses, and beef broth to the skillet. Stir to combine.1 ½ pounds Beef, 2 tbsp Olive oil, 14 oz Crushed tomatoes, 2 tbsp Onion flakes, 1 large cinnamon sticks, 2 Bay leaves, 2 tbsp Worcestershire sauce, 2 tbsp Molasses, 1 cup Beef broth
- Sprinkle paprika, cayenne pepper, ground cinnamon, cumin powder, ginger, garlic, and sumac over the beef and tomato mixture. Stir well to incorporate the spices. Season with salt and pepper to taste. Add the fresh rosemary and thyme.1 tsp Paprika, ½ tsp Cayenne pepper, 1 tsp Ground cinnamon, 1 tsp Cumin powder, 1 tsp Ground ginger, 1 tsp Garlic powder, 1 tsp Sumac, ½ tsp Salt, ½ tsp Black pepper powder, 2 sprigs Fresh rosemary , 2 sprigs Fresh thyme
- Cover the skillet or tagine and reduce the heat to low. Let the tagine simmer gently for 1.5 to 2 hours or until the beef is tender and the sauce has thickened, stirring occasionally. Taste and adjust the seasoning once the meat is cooked through and tender.
- Serve the Moroccan Beef Tagine hot, garnished with chopped fresh cilantro or parsley if desired.Chopped fresh cilantro or parsley for garnish (optional)
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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