Slow-cooked beef tagine recipe
Created by The Tesco Recipes team
Fragrant slow cooked beef in a Moroccan spice mix with chickpeas, dried apricot and tomatoes served with fluffy couscous. Use the leftover beef to make a butterbean pie, Moroccan flatbread or a mushroom and pearl barley soup.
See method- Serves 4
- 10mins to prepare and 2hrs 30mins to cook
- 723 calories / serving
- Dairy-free
Ingredients
- 1.3kg (2 1/2lb) beef topside, cut into chunks
- 1tbsp plain flour
- 15ml (1tbsp) sunflower oil
- 2 onions, sliced
- 2 peppers, sliced
- 2tbsp harissa paste
- 1 beef stock cube
- 800g chopped tomatoes
- 400g (13oz) chickpeas, drained
- handful dried apricots, halved
- 250g (8oz) couscous
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Shop ingredientsEach serving contains
- Energy
- 3050kJ 723.0kcal
- Fat
- 15g
- Saturates
- 4g
- Salt
- 2.1g
- Sugars
- 17g
of the Reference intake
Carbohydrate 63.9gProtein 87.4gFibre 8.0g
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Method
- Heat the oven to gas 4, 180°C, 160°C.
- Dust the beef in the flour and some seasoning. Heat the half oil in an ovenproof casserole dish with a lid and brown the beef in batches removing to a plate once browned. Add the rest of the oil and the onions and cook for about 5 minutes, stirring often, until softened. Add the peppers and harissa paste cook for 1 minute more.
- Crumble in the beef stock cube, tip in the tomatoes, half a can of water, chickpeas and apricots. Return the beef, bring up to a simmer and put the lid on top. Cook in the oven for 1 1/2-2 hours, until the beef is really tender. Check the meat with two forks, it should pull apart easily. If not return for another 20 minutes and check again.
- Make the couscous, put into a bowl with some seasoning, cover with 250ml (8fl oz) of boiling water and cover with cling film, leave to absorb for 5 minutes then fluff up with a fork. Serve with the beef tagine, saving about 150g (5oz) for your leftover recipe.
- See more Dinner ideas
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
