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Cinnamon Beef Tagine

Long, slow cooking brings out the layered flavours of North African spices, such as cinnamon, bay leaf, cumin, ginger and red pepper, in this Moroccan stew. Photo credit: Kristen Doyle from Dine and Dish.
15 min
PREP TIME
45 min
COOK TIME
300
CALORIES
15
INGREDIENTS

INGREDIENTS 8 SERVINGS

  • 2 pounds (1 kilogram) top round beef , cut into ¾-inch (1.9 cm)
  • 2 tablespoon (30 milliliter) flour
  • 2 tablespoon (30 milliliter) vegetable oil , divided
  • 1 3/4 cup (425 milliliter) beef broth
  • 1 medium onion , cut into small wedges
  • 1 tablespoon (30 milliliter) Organic Cinnamon Saigon
  • 2 teaspoon (10 milliliter) Cumin Ground
  • 1 teaspoon (5 milliliter) Ginger Ground
  • 1 teaspoon (5 milliliter) Sea Salt Grinder
  • 1/8 teaspoon (0.5 milliliter) Cayenne Pepper
  • 1 Bay Leaves
  • 4 cups (1 liter) cubed butternut squash (3/4-inch/1.9 cm cubes)
  • 3 cups (750 milliliter) cubed sweet potatoes (3/4-inch/1.9 cm cubes)
  • 1 red bell pepper , cut into 1-inch pieces
  • 1/2 cup (125 milliliter) raisins

Preparation

  • 1 Coat beef cubes with flour. Heat 1 tbsp (15 mL) of the oil in large saucepan or Dutch oven on medium-high heat. Add ½ of the beef; cook 5 minutes or until browned on all sides. Remove from pan. Repeat with remaining beef and oil. Remove beef from pan; set aside.
  • 2 Stir broth, onion, cinnamon, cumin, ginger, sea salt, ground red pepper and bay leaf into pan. Bring to boil, stirring to release brown bits on bottom of pan.
  • 3 Return meat to pan. Add vegetables; mix well. Return to boil. Reduce heat to low; cover and simmer 30 minutes or until vegetables are tender. Stir in raisins. Serve with couscous, if desired.

NUTRITION INFORMATION

(per Serving)

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