Cinnamon Beef Tagine

Name: Cinnamon Beef Tagine
Prep time: 15 min
Cook time: 45 min
Yield: 8
Cuisine: Moroccan,
Ingredients: 2 pounds top round beef, cut in 3/4-inch cubes; 2 tbsps flour; 2 tbsps vegetable oil divided; 1 can (14 1/2 ounces) beef broth; 1 medium onion, cut into small wedges; 1 tbsp McCormick® Cinnamon, Ground; 2 tsps McCormick® Cumin, Ground; 1 tsp McCormick® Ginger, Ground; 1 tsp McCormick® Sea Salt Grinder; 1/8 tsp McCormick® Red Pepper, Ground; 1 McCormick® Bay Leaves; 4 cups cubed butternut squash (3/4-inch cubes); 3 cups cubed sweet potatoes (3/4-inch cubes); 1 red bell pepper, cut into 1-inch pieces; 1/2 cup raisins

Long, slow cooking brings out the layered flavors 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.

15m

PREP TIME

45m

COOK TIME

321

CALORIES

15

INGREDIENTS

Servings: 8

Ingredients

2 pounds top round beef, cut in 3/4-inch cubes
2 tablespoons flour
2 tablespoons vegetable oil, divided
1 can (14 1/2 ounces) beef broth
1 medium onion, cut into small wedges
1 tablespoon McCormick® Ground Cinnamon
2 teaspoons McCormick® Ground Cumin
1 teaspoon McCormick® Ground Ginger
1 teaspoon McCormick® Sea Salt Grinder
1/8 teaspoon McCormick® Ground Cayenne Red Pepper
1 McCormick® Bay Leaves
4 cups cubed butternut squash (3/4-inch cubes)
3 cups cubed sweet potatoes (3/4-inch cubes)
1 red bell pepper, cut into 1-inch pieces
1/2 cup raisins

KEY PRODUCTS

INSTRUCTIONS

1 Coat beef cubes with flour. Heat 1 tablespoon of the oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 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 in 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.