Beef Tagine

Some time ago, I had made a lamb tagine recipe from Bon Appetit. It was A-MAZE-ING. Everyone loved it! So I wanted to make it again with The Monkey. Except lamb was expensive at the grocery store, and I didn't feel like going to another one... so, stewing beef it was. You know what? It was delicious! I think I prefer the lamb, but the beef was still tender and worked really well.

Beef Tagine

2 lbs stewing beef, cut into 1" cubes
3 garlic cloves, minced
1 onion, chopped
1 tbsp grated fresh ginger
1 can diced tomatoes
Chicken stock
1 can chickpeas
5 tsp Ras-El-Hanout (see below)

Ras-El-Hanout
1 1/2 tsp ground coriander
3/4 tsp cumin
1/2 tsp red pepper flakes
1 1/4 tsp cinnamon
1 tsp paprika
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp ground tumeric

Mix all together. Unused portions can be stored for a month.

Season the beef and brown in a sauce pot in batches. Set aside. Add onions and cook until soft and golden. Add the garlic, fresh ginger and Ras-El-Hanout. Cook for 1 minute. Add the diced tomatoes and the beef. Add enough stock to cover. Bring to a boil and then simmer until beef is tender, about 2 hours. Add the chickpeas in the last 15 minutes. Season with salt and pepper.

Serve over couscous, or I poured it over large egg noodles. Enjoy!

 

I served this with a "mini" Caprese salad. Traditionally, it is slices of tomato and mozzarella and basil. I used grape tomatoes, mini bocconcini and small pieces of basil. It was perfect!

Mini-Caprese Salad

1 container grape tomatoes

1 container cocktail-size bocconcini 

7-10 pieces of basil, torn into smaller pieces

Olive oil

Salt, pepper

Mix ingredients in a bowl with enough olive oil to cover. Season with salt and pepper. Serve.