Beef and Vegetable Tajin

1
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!

Rating:

★★★★★ 1 vote

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

How to Make Beef and Vegetable Tajin

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.

Printable Recipe Card

About Beef and Vegetable Tajin

Main Ingredient: Beef
Regional Style: Indian



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