Name: Beef, date and spinach tagine
Cook time: 515 min
Total time: 515 min
Yield: 6
Ingredients: 1.2 kilogram beef blade steak, chopped coarsely; 1/4 cup (35g) plain flour; 1 tablespoon olive oil; 1 red onion (300g), chopped finely; 2 clove garlic, crushed; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1/2 teaspoon ground turmeric; 1/4 teaspoon saffron threads; 1 cup (250ml) beef stock; 410 gram canned diced tomatoes; 3/4 cup (100g) seeded dried dates; 315 gram spinach, shredded coarsely; 1 tablespoon preserved lemon rind, thinly sliced; 1/3 cup (45g) coarsely chopped roasted unsalted pistachios

Ingredients

1.2 kilogram beef blade steak, chopped coarsely

1/4 cup (35g) plain flour

1 tablespoon olive oil

1 red onion (300g), chopped finely

2 clove garlic, crushed

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric

1/4 teaspoon saffron threads

1 cup (250ml) beef stock

410 gram canned diced tomatoes

3/4 cup (100g) seeded dried dates

315 gram spinach, shredded coarsely

1 tablespoon preserved lemon rind, thinly sliced

1/3 cup (45g) coarsely chopped roasted unsalted pistachios

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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