⏳ Yield & Time

Yield: 4 servings

Preparation Time: 20 minutes

Cook Time: 120 minutes

Total Time: 140 minutes

🍽 Ingredients

• 1 lb Beef stew meat
• 2 tbsp Olive oil
• 1 large Onion, chopped
• 1 tbsp Ginger, grated
• 2 cloves Garlic, minced
• 1 tsp Turmeric
• 1 tsp Cumin
• 1/2 tsp Cinnamon
• 1/2 tsp Coriander
• a pinch Saffron threads (optional)
• 2 cups Beef stock
• 1 cup Chopped tomatoes
• 1 cup Carrots, chopped
• 1 cup Potatoes, chopped
• 1 cup Turnips, chopped
• 1/2 cup Dried apricots
• 1/4 cup Fresh cilantro, chopped
• to taste Salt and pepper

📖 Instructions

1. First things first, prep those gorgeous root vegetables. Peel and chop your carrots, potatoes, and turnips into roughly 1-inch pieces. Make sure they're roughly the same size so they cook evenly. Don't be afraid to get a little creative here – uneven chunks add character!
2. Next, heat up a generous glug (about 2 tablespoons) of olive oil in your amazing Dutch oven or tagine over medium heat. Once it's hot, add your chopped onion and sauté for about 5 minutes until it's softened and translucent. Get that onion nice and caramelized; it's worth it, trust me!
3. Now, let's add the star of the show—the beef! Brown the beef cubes in batches, ensuring each one gets a beautiful golden crust. This takes some time, but it develops that deep, rich beefy flavor we all crave. Don't overcrowd the pot or the beef will steam instead of brown. Don't worry, the results are amazing, and you'll thank yourself later!
4. Once the beef is browned, toss in those aromatic spices! Add the ginger, garlic, turmeric, cumin, cinnamon, coriander, and a hefty pinch of saffron (if using). Stir everything together well, coating the beef beautifully. Let those aromas fill your kitchen—it's pure magic!
5. Now comes the liquid gold – the stock! Pour in the beef stock, making sure to scrape up any yummy bits stuck to the bottom of the pot. Add the chopped tomatoes, along with a generous sprinkle of salt and pepper. Give it a good stir.
6. Bring the whole shebang to a boil, then reduce the heat to low, cover your pot tightly, and let it simmer, gently, for approximately 2 hours, or until the beef is meltingly tender. You'll know it's ready when you can easily shred it with a fork. This is the part where you can relax and let the magic happen!
7. After 2 hours, gently stir in your prepped root vegetables. Give them a good mix. Cover again and let it simmer for another 30 minutes to an hour, or until the vegetables are cooked through but still have a little bite. Don't overcook them – we want them tender but not mushy.
8. Finally, stir in the dried apricots and fresh cilantro just before serving. Taste and adjust seasoning as needed. Perhaps a squeeze of lemon juice would amplify the flavours! This is a tagine, so it's all about balance of flavors and textures. You are a culinary artist!
9. Serve your delicious Beef Tagine with a sprinkle of fresh cilantro and some crusty bread for dipping into that rich, flavorful sauce. Trust me, this is a dish that will impress your friends, family, and maybe even yourself! It's a labor of love. Enjoy it slow and savour every mouthful.

📝 Notes

• Adjust the amount of spices to your preference. More is generally better in a tagine!
• For a richer flavor, use bone-in beef stew meat.
• Serve with crusty bread for dipping into the delicious sauce. Don't forget the lemon juice!