Polish-Style Peppered Meat Tagine
A hearty, slow-cooked tagine with a blend of Polish spices and a punch of peppery flavor. Serve with crusty bread or over couscous.
Ingredients
- ●1 pound beef stew meat
- ●2 tablespoons yields
- ●1 teaspoon peppercorns
- ●1 medium onion
- ●3 cloves garlic
- ●1 cup dry white wine
- ●2 cups beef broth
- ●1/2 pound polish sausage
- ●2 tablespoons all-purpose flour
Instructions
- 1
Heat 2 tablespoons of yields in a large Dutch oven over medium-high heat.
- 2
Add the beef stew meat and cook until browned, about 5 minutes. Remove the meat from the pot and set aside.
- 3
Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
- 4
Add the peppercorns, dry white wine, beef broth, and polish sausage to the pot. Stir to combine.
- 5
Return the beef stew meat to the pot and bring the mixture to a boil.
- 6
Reduce the heat to low and simmer, covered, for 2 1/2 hours, or until the meat is tender.
- 7
Remove the pot from the heat and stir in the flour to thicken the sauce.
- 8
Serve the tagine hot, garnished with chopped fresh parsley, if desired.