Beef, date and spinach tagine

A historically North African dish named after the earthenware pot in which it is cooked.

  • 8 hrs 35 mins cooking
  • Serves 6
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Beef, date and spinach tagine
  • 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


Beef, date and spinach tagine
  • 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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