EDIT: If you were having issues with entering the giveaway for the Emile Henry Tagine, you can still enter by leaving a comment below with your favorite way to spend a cold, wintery day!
If you live in the Midwest like myself you are probably stilling digging out of the snowstorm that hit over the weekend. Fortunately I spent the weekend in New York City so I didn’t have to deal with shoveling! And now that I’m back I’m freezing in the sub-zero temperatures of Wisconsin. That’s what I get for living here I suppose. Luckily I have an arsenal of delicious comfort foods to warm me up in times like these; much like this Beef Tagine.
Tagine refers to a cooking vessel as well as a North African dish. My friends over at Emile Henry sent me their tagine to try for myself and I was super excited to prepare this aromatic dish. The tagine’s conical shape makes a uniquely moist, hot cooking environment for the dish being cooked. The base is wide and shallow, and the tall lid fits snugly inside. As the food cooks, steam rises into the cone, condenses, and then trickles down the sides back into the dish. It’s sort of like a Dutch oven or slow cooker.
You will use stew beef to create this dish which is often rather fatty. You’ll be surprised by how this fat slowly cooks down into tender, flavorful bites. This dish will take some time to allow for 3+ hours to complete. I would call this a weekend meal, perfect as leftovers! I served this stew with a side of couscous and a sprinkle of parsley but you can also serve it with rice. You’ll want to marinate your beef in the seasoning blend overnight for maximum flavor.
I think that I have found my new favorite with this tagine. It was definitely a little foreign to me when it arrived but I have confidence I will be using it more and more! My friends over at Emile Henry are offering up their tagine to one of my lucky readers! This is a beautiful piece of cookware that you’ll want to add to your collection. Get the recipe below for Beef Tagine and enter to win your own tagine!
TO ENTER: Please just leave a comment below with your favorite thing to do on a cold, winter day!
- 1 ½ pounds stewing beef
- Olive oil
- 1 onion, peeled and finely chopped
- A small bunch of fresh cilantro
- 1 (14-ounce) can chickpeas, drained
- 1 (14-ounce) can diced tomatoes
- 3 ½ cups vegetable stock, preferably organic
- 1 small butternut squash (about 1 ½ pounds), seeded and cut into 2-inch chunks
- 3 ½ ounces prunes, pitted and roughly torn
- For the spice rub
- Sea salt and freshly ground black pepper
- 1 tablespoon ras el hanout spice mix
- 1 tablespoon ground cumin
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon sweet paprika
- Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap and put into the fridge for a couple of hours – ideally overnight. That way the spices really penetrate and flavor the meat.
- When you’re ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and cilantro stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in half of the stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½ hours.
- At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½ hours. Keep an eye on it and add a splash of water if it looks too dry.
- Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or two of salt. Scatter the cilantro leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.
- NOTE: If you cannot find ras el hanout you can make your own by combining 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon ground turmeric, ¾ teaspoon ground cinnamon, ¾ teaspoon freshly ground black pepper, ½ teaspoon ground white pepper, ½ teaspoon ground coriander seed, ½ teaspoon ground cayenne pepper, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg.