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Savoured and shared with friends and family in the Glengowan kitchen this is our featured beef recipe.

See more in our Recipe Archive

Moroccan beef tagine with apricots, prunes and olives

Perfect for a chilly evening this fabulous dish is aromatic, spicy and delicious. You don’t need a traditional tagine to cook it in as a slow cooker gives the same result. Just toss it all in!

Method:

Brown the beef quickly in oil with some of the onions

In the slow cooker, mix together the beef, carrots, remaining onion, apricots, prunes, olives, garlic, paprika, cumin, cinnamon, ginger, salt, pepper, and ½ cup water. Rest the cinnamon sticks on top of the beef

Cover and cook until the beef is tender, on low for 8 hours or on high for 6 hours

Just before serving, cook the couscous according to the package directions and serve the beef over the couscous with the almonds, coriander and lemon wedges.

Ingredients (serves 6) :

  • 2 kg beef, diced
  • 1/4 cup olive oil
  • 4 carrots diced
  • 3 medium onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • I teaspoon paprika
  • 2 small cinnamon sticks
  • 1 cup dried apricots
  • 1/2 cup pitted prunes
  • 1 cup pitted green olives
  • Couscous
  • 1/2 cup fried almonds
  • 1 to 2 teaspoons of chopped coriander
  • Lemon wedges