HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSlow Cooked Beef & Veggie Tagine
Slow-Cooked Beef & Veggie Tagine

Slow-Cooked Beef & Veggie Tagine

with Couscous & Almonds

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Our Slow Cook recipes are perfect for those cold nights - switch on your oven and get ready to cook low and slow to pack maximum flavour. This dish will keep surprising you with every bite. Flavours and aromas will be jumping out to greet your tastebuds from the thick yet welcoming chermoula and tomato sauce coated beef to the earthy veggies and their sunny scent. Finally, a soft and soothing couscous to finish it off.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly
Allergens:Tree NutsGlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time110 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount









1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

diced beef

1 sachet

ras el hanout

1 packet

tomato paste

1 sachet

chermoula spice blend

1 sachet

beef-style stock powder

½ packet

diced dried dates

(May be presentGluten, Sesame, Milk, Soy, Egg, Tree Nuts)

1 packet


(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 sachet

vegetable stock powder

1 bag


3 clove


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1 tbs

plain flour


¾ cup

boiling water (for the couscous)

1 cup

water (for the beef)

20 g


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2937 kJ
Fat22.6 g
of which saturates9.8 g
Carbohydrate82.9 g
of which sugars32 g
Protein42.3 g
Sodium1587 mg
Utensilsarrow down iconarrow down icon
Small Non-Stick Pan
Large Oven-Proof Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 200°C/180°C fan-forced. • Cut carrot, parsnip and tomato into bite-sized chunks. Cut onion into wedges. Finely chop garlic. • Heat a small frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.

Little cooks: Kids can help peel off the onion's outer layer (we recommend wearing goggles to avoid onion tears!).


• In medium bowl, combine ras el hanout, the plain flour, a pinch of salt and pepper and a drizzle of olive oil. Add diced beef and toss to coat. • In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, tossing once, until browned, 2-3 minutes. • Remove from heat, then add garlic, tomato paste and chermoula spice blend and stir until fragrant, 1 minute.

TIP: If your pan is getting crowded, cook the beef in batches to ensure it browns and doesn't stew.

TIP: Add extra oil between batches if necessary.


• To the pan with the beef, stir in onion, tomato, carrot, parsnip, beef-style stock powder, diced dried dates (see ingredients) and water (for the beef). Season.

Little cooks: Kids can help out with measuring the water.


• Cover saucepan with a lid or tightly with foil. Bake in oven, until beef is tender, 1 hour and 30 minutes-2 hours.

TIP: If you don't have an ovenproof saucepan, transfer mixture to a baking dish instead!


• When the tagine has 5 minutes remaining, boil the kettle. • In medium heatproof bowl, place couscous, vegetable stock powder and the butter. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

Little cooks: Kids can help fluff up the couscous!


• Divide couscous between bowls, then top with slow-cooked beef and veggie tagine. • Garnish with almonds and tear over herbs. • Top with Greek-style yoghurt. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the garnish!