Beef and Green Olive Tagine

5 07 2012

We’ve some people coming over for dinner on Saturday night and whilst it might only be midday on Thursday I can already feel myself being completely lazy.

I know shocking isn’t it!

Seeing as how I am suffering from premature laziness I have decided it is time to break out some good old fashioned one pot cooking. In this case a lovely, healthy beef and green olive tagine – yum.

Just a quick aside before I launch into things. A tagine is actually the name of the special conical pot which is used for cooking, not the name of the sauce, just wanted to clear that up as one of my colleagues has spent the past 15 minutes arguing pointlessly about it.

Ingredients

1 1/2 pounds stewing steak, cut into 1 inch cubes
1 tsp paprika
1 tsp cayenne pepper
1 tsp  cinnamon
1/2 tsp ground ginger
2 cloves garlic, crushed
2 tbsp tomato puree
4 shallots
1 large potato
2 large carrots
1 can chopped tomatoes
2 tbsp chopped fresh flat leaf parsley
Salt
1/2 jar of pitted green olives
Olive oil

Method:

Mix together the paprika, cayenne, cinnamon, ginger, and garlic in two tablespoons of olive oil in a large bowl. Add the beef and toss to coat. Cover and marinate in the refrigerator overnight.

Heat the  about 2 tablespoons of olive oil in the bottom of the tagine and fry the chopped shallots, potatoes, and carrots until they begin to color and soften. Remove and set aside for later.

Add the beef and brown on all sides. Return the vegetables to the tagine along with the chopped tomatoes and any remaining marinade. Cover and cook over a low heat for 3 to 4 hours or until the beef is tender.

Add the parsley, season with salt, and stir in the olives. Continue cooking for 15 minutes.

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