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Beef Tagine

Heart.Foods's picture
<p><a href="http://en.wikipedia.org/wiki/File:Chermoula_tagine.jpg">Image Credit</a></p>
Ingredients
  Vegetable cooking spray 4
  Olive oil 2 Teaspoon
  Lean boneless shoulder roast 1 1⁄2 Pound, cut into 2-inch cubes
  All purpose flour 1 1⁄2 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Canned no salt added stewed tomatoes 14 1⁄2 Ounce, undrained
  Canned no salt added beef broth 1⁄2 Cup (8 tbs), undiluted
  Peeled minced gingerroot 2 Teaspoon
  Ground turmeric 1 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Sliced carrot 2 Cup (32 tbs)
  Zucchini 2 Medium
  Pitted chopped kalamata olives 1⁄4 Cup (4 tbs)
  Cooked couscous 6 Cup (96 tbs) (Cooked Without Salt Or Fat)
Directions

Coat a Dutch oven with cooking spray; add oil.
Place over medium-high heat until hot.
Add meat, and cook until browned on all sides, stirring often.
Drain and pat dry with paper towels.
Wipe drippings from Dutch oven with a paper towel.
Return meat to Dutch oven; sprinkle with flour, salt, and pepper, tossing well.
Add tomatoes and next 5 ingredients; stir well.
Add carrot; bring to a boil.
Cover, reduce heat, and simmer 1 hour and 15 minutes.
Cut zucchini in half lengthwise; cut each half crosswise into thin slices.
Add zucchini and olives to meat mixture; simmer 20 additional minutes or until meat and vegetables are tender.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Beef
Interest: 
Healthy

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