Name: Beef, raisin and almond tagine
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 625 gram beef chuck steak, chopped coarsely; 1 brown onion (150g), chopped coarsely; 2 clove garlic, crushed; 2 teaspoon ras el hanout; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1 dried bay leaf; 1 cup (250ml) beef stock; 1/4 cup (35g) coarsely chopped raisins; 1/4 cup (40g) blanched almonds, roasted

Ingredients

1 tablespoon olive oil

625 gram beef chuck steak, chopped coarsely

1 brown onion (150g), chopped coarsely

2 clove garlic, crushed

2 teaspoon ras el hanout

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 dried bay leaf

1 cup (250ml) beef stock

1/4 cup (35g) coarsely chopped raisins

1/4 cup (40g) blanched almonds, roasted

Method

1.Heat oil in tagine or large frying pan; cook beef, in batches, until browned. Remove from tagine.

2.Cook onion in same tagine, stirring, until softened. Add garlic, spices and bay leaf; cook, stirring, until fragrant. Return beef to pan with stock; bring to the boil.

3.Reduce heat; simmer, covered, 1 hour. Add raisins; simmer, uncovered, about 15 minutes or until beef is tender and tagine thickens. Stir in nuts, season to taste; accompany with lemon wedges.

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.

Instagram Facebook