Moroccan Beef Tagine

Name: Moroccan Beef Tagine
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 1 pound beef stew meat (cut into 1 1/2-inch cubes); 1 tablespoon olive oil; 1 yellow onion (chopped); 2 carrots (peeled, sliced); 2 clove garlic (minced); 14.5 ounce diced tomatoes (undrained); 15 ounce chickpea (rinsed, drained); 0.25 cup dried apricot (chopped); 1.5 cup beef broth; 1.5 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon ground turmeric; 0.5 teaspoon ground ginger; 0.25 teaspoon ground cinnamon; 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 0.5 cup couscous (uncooked); 0.5 cup water (boiling); 1 cucumber (small, diced); 2 Roma tomatoes (diced); 0.25 cup fresh mint (chopped); 2 tablespoon fresh cilantro (chopped)

Slow-cooked tender beef and chickpeas simmered with aromatic Moroccan spices and sweet dried apricots, served over fluffy couscous with a refreshing cucumber and tomato salad.

Prep: 25 min
Cook: 1 hr 30 min
Total: 1 hr 55 min
Servings: 2
Cuisine: Moroccan
Difficulty: Medium
Cost: $10.72/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 pound beef stew meat (cut into 1 1/2-inch cubes)
1 tablespoon olive oil
1 yellow onion (chopped)
2 carrots (peeled, sliced)
2 clove garlic (minced)
14.5 ounce diced tomatoes (undrained)
15 ounce chickpea (rinsed, drained)
0.25 cup dried apricot (chopped)
1.5 cup beef broth
1.5 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon ground turmeric
0.5 teaspoon ground ginger
0.25 teaspoon ground cinnamon
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
0.5 cup couscous (uncooked)
0.5 cup water (boiling)
1 cucumber (small, diced)
2 Roma tomatoes (diced)
0.25 cup fresh mint (chopped)
2 tablespoon fresh cilantro (chopped)

Instructions

Pat 1 pound beef stew meat dry and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef in batches until browned on all sides. Remove beef from the pot and set aside.
Reduce heat to medium. Add 1 chopped yellow onion and 2 sliced carrots to the pot. Cook for 5-7 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
Stir in 1 1/2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cinnamon. Cook for 1 minute, stirring constantly.
Return the seared beef to the pot. Add 1 (14.5-ounce) can diced tomatoes, 1 (15-ounce) can chickpeas, 1/4 cup chopped dried apricots, 1 1/2 cups beef broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour 30 minutes, or until the beef is very tender.
While the tagine simmers, prepare the couscous: Place 1/2 cup couscous in a heatproof bowl. Pour 1/2 cup boiling water over it. Cover with a plate or lid and let stand for 5 minutes, or until all water is absorbed. Fluff with a fork.
Prepare the cucumber and tomato salad: In a small bowl, combine 1 diced small cucumber, 2 diced Roma tomatoes, and 1/4 cup chopped fresh mint.
Serve the Moroccan beef tagine over fluffy couscous, topped with 2 tablespoons fresh cilantro, and with the cucumber and tomato salad on the side.

Notes

For an authentic tagine, use a traditional tagine pot if you have one; otherwise, a Dutch oven works perfectly.

Nutrition (per serving)

Calories: 760
Protein: 70.1 g
Carbohydrates: 76.5 g
Fat: 19.5 g
Fiber: 15.3 g
Sodium: 1280 mg
Saturated Fat: 6.8 g
Sugar: 22.1 g
Cholesterol: 135 mg