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Cinnamon Beef Tagine
main dishes

Cinnamon Beef Tagine

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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

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Ingredients

8

Servings

Instructions

  • 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.

  • 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.

  • 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.

Nutrition information (per Serving)

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