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Beef tagine with olives

Crammed full of Moroccan flavours this tagine, is a winner if the evenings turn chilly.

 ??????????????????????????????? 500g stewing beef, cut into about 3cm chunks
2 medium onions chopped
2 large garlic cloves crushed
100g green olives (I used queen olives cut in half)
1 tin chopped tomatoes
1tbl olive oil
2 tsp cumin seeds
1/2 tsp paprika
1/4 tsp chilli powder
300ml vegetable stock
good grinding black pepper

  1. Heat the oven to 160 degrees. Fry the onions and garlic in a saucepan until soft and just colouring, transfer to the tagine.
  2. Fry of the meat in the same saucepan until browned, and also add to the tagine.
  3. Put the tagine on a low heat (with a heat diffuser if needed) and add the spices to the meat and onions, and stir to mix well. Gently heat through. Add the tomatoes, olives and stock and mix well.
  4. Transfer to the oven for 1 1/2 to 2 hours or until the beef falls apart. Add a little water to the tagine after about an hour if beginning to stick.
  5. Check the seasoning, it shouldn’t need salt with the olives, but season to taste and serve with buttery couscous and a green salad.

Serves 2 generously

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