Quick & Easy

Beef, date and spinach tagine

A historically North African dish named after the earthenware pot in which it is cooked.
beef, date and spinach tagine
8H 35M



1.Toss beef in flour to coat, shake off excess. Heat half the oil in large frying pan; cook beef, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.
2.Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add 1/2 cup of the stock; cook, stirring, until mixture boils.
3.Transfer onion mixture to slow cooker with remaining stock and undrained tomatoes; stir to combine. Cook, covered, on low, 8 hours.
4.Add dates, spinach and half the preserved lemon rind; cook, covered, on high, about 10 minutes or until spinach wilts. Season to taste.
5.Sprinkle tagine with nuts and remaining preserved lemon rind to serve.

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