Summer beef tagine
- 2 regular red onions, sliced
- 2 tablespoons Belazu extra virgin olive oil
- 500g cubed stewing beef
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 1 small stick of cinnamon
- 2 tablespoons Belazu Rose Harissa
- large pinch of saffron
- 1 teaspoon salt
- freshly ground black pepper
- 600ml beef stock
- 500g sweet potatoes, cut into chunky slices and par boiled
- 2 beef tomatoes, sliced
- handful of fresh coriander and parsley leaves
- Preheat the oven to 160° C (325° F - gas 3)
- Heat a large flameproof casserole or tagine base and fry the beef for about 5 minutes, stirring until it's browned all over.
- If using a tagine, check that it fits in the oven before starting. If not, simply cover the dish with foil and cook.
- Add the onion and garlic and cook for another 5 minutes. Add the Harissa, saffron, salt and cinnamon stick and season well with freshly ground black pepper. Pour the stock over and then bring to the boil.
- Cover and cook in the oven for 90 minutes until the beef is tender.
- Increase the oven to 190C/275F/gas 5.
- Arrange the potatoes and tomatoes on the top of the beef and cook for 20 more minutes until tender. Serve sprinkled with fresh coriander and the fresh parsley leaves.
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Belazu products used in this recipe
- Lamb tagine
- Chicken tagine
- Chicken tagine with chermoula
- Summer beef tagine
- Tajine bil hoot (Fish Tagine)
- Lamb and onion saffron tagine
- Spicy carrot and chickpea tagine
- Vegetable tagine with apricots and almonds
- Tajine zrodiya (Carrot and lamb tagine)
- Tajine karnoune bil limoun (Artichoke and lemon tagine)
- Pumpkin and green bean tagine
- Lamb tagine with tomatoes and peas