Tagine is a classic Moroccan stew that is named after both the vessel it is prepared in and the finished dish. Serve with over white or brown rice, if you like.
PREP TIME: 15 minutes
COOK TIME: 1 hours 30 minutes
2 tablespoons olive oil
1-2 pounds chuck roast, cut into bite-sized pieces
1 large onion, chopped
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon saffron
1 can fire-roasted diced tomatoes
3 carrots, sliced crosswise into bite-sized pieces
1 lb baby potatoes, cut into bite-sized pieces
1/4 cup chopped cilantro
Salt & freshly ground black pepper, to taste
Season beef with salt and pepper.
Heat tagine over medium-high heat. Add olive oil and chuck. Cook beef until browned on all sides. Add onions, stir and cook for two minutes more.
Add ginger, cumin and saffron, mix well. Top with tomatoes, carrots and potatoes. Place tagine lid over stew and simmer for at least one hour, stirring occasionally.
Season stew to taste with kosher salt and freshly ground black pepper. Top with freshly chopped cilantro and serve.