Beef Tagine with Potatoes and Olives
The cozy beef with potatoes and olives tagine features a succulent combination of tender meat and delicious potatoes cooked in a flavorful spice mixture. This easy and oh-so-convenient tagine is topped with tangy olives and aromatic herbs for a cozy weekday dinner. Yum!
Equipment
- tagine pot or dutch oven
Ingredients
- 2 lb Beef (sirloin, shanks, or stew-cut beef)
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 3 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp turmeric powder
- 1 tsp ground ginger
- 1 pinch saffron threads (optional)
- 3 large potatoes, cut to taste
- olives to taste (I prefer Spanish green olives or Greek Kalamata olives)
- 2 Tbsp chopped parsley
- 1 cup lukewarm water (your may need more)
Instructions
- Preheat a Tagine pot for 3-5 minutes on a medium-low stovetop. You may use a Dutch oven or a stockpot if a Tagine is unavailable.
- Put onions, olive oil, garlic, salt, pepper, ground turmeric, and ginger. Add the beef and stir again to combine with the spice mixture. Cover and cook for 5-10 minutes. Add a cup of water and saffron threads if using. Cook for 15-20 minutes. Check often, and add water as needed—be careful not to add too much, or the sauce will be runny.
- Add the potatoes, cover, and cook for 15-20 minutes, adding water as needed. The potatoes are done when they turn soft, not soggy.
- Add the olives and parsley. Taste your Tagine and add some salt if needed. Turn heat to low, and let simmer for 2-3 minutes. The result should be a slightly thick sauce. Serve your Tagine hot with bread on the side. Enjoy!
Notes
- Always add herbs at the end of cooking. You enjoy all the nutritious benefits and herbaceous flavor of parsley when you add it right before you turn the stove off.
- Since this is a Moroccan dish, bread is involved indeed. Enjoy Berber Tagine with Moroccan Semolina bread, Whole-Wheat Bread, or baguette.