beef and vegetable tajin
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!
prep time
cook time
method
Stove Top
yield
4 - 6
Ingredients
- 2 tablespoons olive oil
- 2 large onions, sliced
- 4 cloves garlic, mashed
- 2 pounds lean boneless beef, cut in 1" pieces
- 28 ounces italian style tomatoes, with juice, coarsely chopped
- 2 cups canned chick peas
- 4 medium potatoes, peeled and cut into 1" cubes
- 4 - carrots, cut in chunks
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon cumin
- 2 teaspoons paprika
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1 teaspoon ground coriander
- ADD NEAR THE END:
- 1 teaspoon cinnamon
- 1 teaspoon ginger
How To Make beef and vegetable tajin
-
Step 1In a large heavy pot or Dutch oven, heat the olive oil over moderate heat; add onions and saute slowly until onions are golden.
-
Step 2Add 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.
-
Step 3Taste for salt. Add one additional teaspoon each cinnamon and ginger and mix well.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Other Main Dishes
Category:
Beef Soups
Keyword:
#stew
Keyword:
#Moroccan-Jewish
Ingredient:
Beef
Culture:
Indian
Method:
Stove Top
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