Beef and sweet fennel tagine
Moroccan beef stew
Serves
6
Prep Time
25 mins
Cook Time
2 hrs
Perk up the mid-week menu with this fragrantly-spiced Moroccan beef tagine-like stew. Tagines are the perfect set and forget dinner where the slow cooker or oven does all the work. Fairly forgiving, you can flex what vegetables you use based what's on hand.
Perk up the mid-week menu with this fragrantly-spiced Moroccan beef tagine-like stew. Tagines are the perfect set and forget dinner where the slow cooker or oven does all the work. Fairly forgiving, you can flex what vegetables you use based what's on hand.
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ShareIngredients
750g Quality Mark diced beef
¼ cup Moroccan seasoning
2 tsp garlic cloves
minced1 tsp salt
½ tsp saffron threadsi
¼ cup olive oil
1 onioni
finely diced2 waxy potatoesi
diced (or use parsnips)1 fennel
finely sliced lengthwise½ cup currantsi
2 green chillies
deseeded and diced2 cups beef stocki
2 pears
chopped into pieces1 Tbsp butter
1-2 Tbsp sugar
couscous (cooked)
seasonal vegetables
Method
Pre-heat the oven to 140ºC or pre-warm the slow cooker if using.
Toss the beef 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.
Cut 2 pears into 6 pieces each and pan-fry in a generous knob of butter, turning until golden on all sides.
Sprinkle over a tablespoon or two of sugar and turn over a low heat until tender.
Nutrition Information per Serving (385g)
As a source of selenium, this dish contributes to healthy hair and nails.
