Slow-Cooked Beef & Veggie Tagine
with Couscous & Almonds
- Almond
- Gluten
- Gluten(Wheat)
- Milk
- May contain traces of allergens
- Eggs
- Gluten
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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!*
Ingredients
1
carrot
1
parsnip
1
tomato
1
Brown Onion
1 packet
flaked almonds
(Contains: Almond; )
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 present: Eggs, Gluten, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
couscous
(Contains: Gluten(Wheat); )
1 sachet
vegetable stock powder
1 bag
herbs
3 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten; )
¾ cup
boiling water (for the couscous)
1 cup
water (for the beef)
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• 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!
