Beef and Vegetable Tagine

Photo: Beef & vegetable tagine recipe

Beef and Vegetable Tagine Recipe

SERVINGS 6

Ingredients:
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

Method:

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.

Nutrition:

Energy 940kJ
Fat saturated 1.50g
Fat Total 4.50g
Carbohydrate sugars -
Carbohydrate Total 17.00g
Dietary Fibre 8.50g
Protein 29.00g
Cholesterol -
Sodium -

Australian Good Taste - May 2011 , Page 82
Recipe by Tracey Meharg 

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