|Photo: Beef & vegetable tagine recipe|
600g gravy beef, excess fat trimmed, thinly sliced
1 tbs Masterfoods Moroccan Seasoning
6 roma tomatoes, halved lengthways
500g Kent pumpkin, unpeeled, seeded, cut into 4cm pieces
200g celeriac, peeled, cut into 2cm pieces
2 carrots, halved crossways, thickly sliced
1 small swede, peeled, coarsely chopped
2 zucchini, cut into 6cm-thick slices diagonally
125ml (1/2 cup) beef stock
400g can cannellini beans, rinsed, drained
Chopped fresh continental parsley, to serve
Combine beef and Moroccan seasoning in a bowl. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
Place the tomato in a 3L (12-cup) capacity flameproof tagine. Top with the beef, pumpkin, celeriac, carrot, swede and zucchini. Add the stock. Cover and cook over low heat for 1 hour 45 minutes or until the beef is very tender.
Stir in the beans. Cover. Set aside for 10 minutes or until beans are heated through. Top with parsley.
Fat saturated 1.50g
Fat Total 4.50g
Carbohydrate sugars -
Carbohydrate Total 17.00g
Dietary Fibre 8.50g
Australian Good Taste - May 2011 , Page 82
Recipe by Tracey Meharg
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