Beef and Vegetable Tajin

Nicole Bredeweg


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!


★★★★★ 1 vote

4 - 6
Stove Top


  • 2 Tbsp
    olive oil
  • 2 lg
    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 md
    potatoes, peeled and cut into 1" cubes
  • 4
    carrots, cut in chunks
  • 2 tsp
  • 1/2 tsp
  • 1 Tbsp
  • 2 tsp
  • 2 tsp
  • 1 tsp
  • 1 tsp
    ground coriander

  • 1 tsp
  • 1 tsp

How to Make Beef and Vegetable Tajin


  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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