Tagine Beef Stew
A hearty and flavorful Moroccan-inspired stew made with tender beef and a rich, earthy tagine spice blend.
Ingredients
- ●1 pound beef stew meatcut into 1-inch cubes
- ●2 tablespoons tagine spice blendsee notes
- ●2 tablespoons canadian extra virgin olive oil
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2 medium carrotspeeled and chopped
- ●2 medium potatoespeeled and chopped
- ●2 cups chicken brothlow-sodium
- ●1 cup water
- ●1/4 cup fresh parsleychopped
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Brown the beef cubes in batches until browned on all sides, about 5 minutes per batch.
- 3
Remove the browned beef from the pot and set aside.
- 4
Reduce the heat to medium and add the chopped onion to the pot.
- 5
Cook the onion until it's softened and lightly browned, about 8 minutes.
- 6
Add the minced garlic and cook for 1 minute, until fragrant.
- 7
Add the chopped carrots and potatoes to the pot and cook for 5 minutes, until they start to soften.
- 8
Add the browned beef back into the pot, along with the tagine spice blend, chicken broth, and water.
- 9
Bring the stew to a boil, then cover the pot and transfer it to the oven.
- 10
Bake the stew at 300°F (150°C) for 2 1/2 hours, or until the beef is tender and the vegetables are cooked through.
- 11
Season the stew with salt and pepper to taste, then garnish with chopped parsley before serving.