Absolutely beautiful tagine (slow cooked) beef with fragrant Moroccan spices, sultanas and apricots. If you don't usually stock these spices, make the effort to get them, definitely a family favourite for all ages in our home. The original recipe calls for 4 teas garlic, I prefer one, to allow the apricotty sweetness to remain. Personally I think it would be a pity to not include the sultanas or dried apricots as it adds visual interest, texture and definitely flavour! Can be served with couscous and roasted capsicum, garnish with toasted almonds if liked. This recipe comes from the Family Health Network, Australia.

Ingredients

8 serv.

stewing beef, lean, diced↗1 1⁄2 kg
olive oil↗2 tablespoons
onions, sliced↗2
garlic, crushed (or to taste)↗1 teaspoon
ground cumin↗2 tablespoons
ground coriander↗2 tablespoons
ground turmeric↗2 tablespoons
ground cinnamon↗1⁄2 teaspoon
sultana↗1⁄2 cup
apricot nectar↗1 cup
beef stock↗1 cup
dried apricot (optional)↗

Step-by-step instructions

1
Heat a little oil in deep sided pan on high, fry onion until browned. Remove and put aside.
2
Heat a little more oil on high, brown beef in small batches, removing each batch before adding the next.
3
Toss into crock pot beef, onion, and remaining ingredients, stir to combine. I like to include a cup of dried apricots.
4
Cook on low all day, 8 to 10 hours until fork tender. Season to taste. Serve over rice or with couscous and veggies. Savour!

Source: food.com

Original recipe ↗

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