Ingredients
3 lbs organic beef, trimmed of fat & cubed
1 tbsp olive oil
1 lb onion, peeled & quartered
4 -6 garlic cloves, peeled & chopped
finely
1 lb carrot, peeled & cut into chunks
9 oz canned tomatoes
4 oz dates, pitted but kept whole
6 oz prunes, pitted but kept whole
2 tbsp honey
1/2 pint beef stock
1 cinnamon stick
6 tsp ras el hanout spice mix ( or 2 tsp cumin powder, 2 tsp coriander powder, 1 tsp ginger and 1 tsp turmeric) Salt & pepper
2 oz toasted sliced almonds
2 tbsp fresh coriander, chopped
- Prep Time: 45 mins
- Total Time: 53 mins
Servings per Recipe: 6
Calories 1823.1
Fat 168.6g
Cholesterol 224.7mg
Sodium 325.9mg
Carbohydrates 56.7g
Protein 24.1g
Directions
1. Bring a large pot of water to a boil. Cook in it the carrots for 4 min. drain it and place it
aside.
2. Before you do anything preheat an electric tagine or a crockpot.
3. Stir a 1/2 pint of stock with a beef cube.
4. Heat half of the oil in it. Add the onion pieces and cook them until they become golden.
Stir in the carrots with garlic, spices, honey and the stock mix.
5. Mix them well. Add the cinnamon stick with tinned tomatoes, dates & prunes.
6. Place a large pan over medium heat. Heat the remaining oil in it. Brown in it the beef
pieces on both sides.
7. Transfer the browned beef pieces to the pot with a pinch of salt and pepper. Put on the
crockpot lid and cook the stew for 9 h on high.
8. Once the time is up, serve your stew warm with coriander and almonds on top.
9. Enjoy.
