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Beef & vegetable tagine

  • 0:55 Prep
  • 1:45 Cook
  • 6 Servings
  • Advanced

Ingredients

  • 600g gravy beef, excess fat trimmed, thinly sliced
  • 1 tablespoon Masterfoods Moroccan Seasoning
  • 6 roma tomatoes, halved lengthways
  • 500g Kent pumpkin, unpeeled, seeded, cut into 4cm pieces
  • 200g celeriac, peeled, cut into 2cm pieces
  • 2 carrots, halved crossways, thickly sliced
  • 1 small swede, peeled, coarsely chopped
  • 2 zucchini, cut into 6cm-thick slices diagonally
  • 125ml (1/2 cup) Massel beef stock
  • 400g can cannellini beans, rinsed, drained
  • Chopped fresh continental parsley, to serve

Method

  • 1
    Combine beef and Moroccan seasoning in a bowl. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  • 2
    Place the tomato in a 3L (12-cup) capacity flameproof tagine. Top with the beef, pumpkin, celeriac, carrot, swede and zucchini. Add the stock. Cover and cook over low heat for 1 hour 45 minutes or until the beef is very tender.
  • 3
    Stir in the beans. Cover. Set aside for 10 minutes or until beans are heated through. Top with parsley.

Source: taste.com.au

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