Slow Cooked Cumin Beef Tagine
Slow cooked Moroccan style beef tagine seasoned with cumin, spices and butternut squash. Full of robust flavours yet with the traditional sweet tagine touch by the addition of raisins and sliced sweet red peppers.
6
20 minutes
Auto/low 6-8 hrs Auto/high 3-4 hrs
Ingredients
-
900g lean beef- cut into 2.5cm cubes
-
2 tsp ground cumin
-
2 tbsp plain flour- seasoned with salt and pepper
-
3 tbsp Extra virgin olive oil
-
1 red onion- thinly sliced
-
4 cloves garlic- finely chopped
-
1 tsp ground ginger
-
1 tsp ground cinnamon
-
Pinch of chilli flakes
-
450ml stock- vegetable, beef or water
-
1 small butternut squash- peeled, deseeded and diced
-
3 red peppers- deseeded, sliced into strips
-
Handful of raisins
-
Sea salt- to taste
-
Ground black pepper- to taste
Instructions
-
Step ONE:
-
01 Using a large bowl mix the cumin and seasoned flour. Add the cubed beef and mix well to evenly coat.
-
Step TWO:
-
02 Heat oil in the bowl already placed inside the slow cooker; on sauté/sear. Add the beef in batches and cook for 10 minutes or so, until golden brown all over.
-
Step THREE:
-
03 Reduce the heat and add onions and garlic, and all the spices. Cook for 10 minutes or so.
-
Step FOUR:
-
04 Pour in the stock, add butternut squash, peppers and raisins. Check seasoning and add to taste.
-
SLOW COOK
-
05 Cover with a lid and cook as per instructions on your slow cooker, but as a guideline cook on auto/low for 6-8 hours or auto/high for 3-4 hours.
-
Serve
-
06 Take to the table hot with freshly boiled rice.
Notes
If you wish to cook by traditional methods, assemble as above in an ovenproof casserole, cover with a lid and place in a 180ºC oven. Bake 1hr 30 mins or so until is beef is tender.
