Beef and Vegetable Tajin

Nicole Bredeweg

By
@nikkitten

Every once in awhile, my husband and I make a meal plan of new recipes. We pick something like 30 new recipes. It takes us about 6 months to make it through this list (since we're spontaneously trying other new recipes). My husband loves doing this, and he loves finding heavy, rich food with ethnic flair. This is Moroccan Jewish and the spices turned my home into a heavenly place to be while we waited 4 hours for this to cook. And the end result was just as fabulous as the smells promised!


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Comments:

Serves:

4 - 6

Method:

Stove Top

Ingredients

2 Tbsp
olive oil
2 large
onions, sliced
4 clove
garlic, mashed
2 lb
lean boneless beef, cut in 1" pieces
28 oz
italian style tomatoes, with juice, coarsely chopped
2 c
canned chick peas
4 medium
potatoes, peeled and cut into 1" cubes
4
carrots, cut in chunks
2 tsp
salt
1/2 tsp
pepper
1 Tbsp
cumin
2 tsp
paprika
2 tsp
ginger
1 tsp
cinnamon
1 tsp
ground coriander

ADD NEAR THE END:

1 tsp
cinnamon
1 tsp
ginger

Directions Step-By-Step

1
In a large heavy pot or Dutch oven, heat the olive oil over moderate heat; add onions and saute slowly until onions are golden.
2
Add all other ingredients, mix well, cover, and cook over low heat 4 - 6 hour. Remove cover for last half hour of cooking to thicken sauce.
3
Taste for salt. Add one additional teaspoon each cinnamon and ginger and mix well.

About this Recipe

Main Ingredient: Beef
Regional Style: Indian
Hashtags: #stew, #Moroccan-Jewish