Welcome to our best ever Moroccan Beef Tajine. Enter a new way of kitchen gadget cooking with the Revol Tajine.
A delicious creamy thick stew free of processed foods and perfect for healthy Mediterranean cooking.
OMG I am the proud owner of a tajine. I know I know – yet another kitchen gadget has entered the Milner’s household but I doubt you will be surprised.
You just know that we love to cook from scratch and we love the kitchen gadgets to do the hard work for us!
Well you are probably wondering why I would want a tajine? Well the truth is it is an ideal alternative to the Instant Pot for replacing your oven and even though it is always associated with Moroccan food, that there is more to them than that.
For example, because of the way the steam works with them and the fact that they are both oven and hob safe, means that they can be your luxury Dutch Oven.
You can start the cooking on the hob and then finish it off in the oven.
In this Moroccan Beef Stew (as I call it) you are getting the best flavours of the Mediterranean.
It has prunes, butternut squash, loads of tomato sauce and the most tender beef stewing steak that you have ever tried.
Then as you play about with the tajine you will find loads of other things to do with it and realise that there are no limitations.
My mum used to say to me when I was little that “the world was my oyster” and now I feel like saying “my tajine is my oyster”.
Best Ever Moroccan Beef Tajine
- Revol Tajine
- 800 g Stewing Beef
- 1 Large Onion
- 6 Garlic Cloves
- 1 Large Butternut Squash
- 1 Can Chickpeas
- 1 Can Tinned Tomatoes
- 1 Tbsp Tomato Puree
- 100 g Prunes
- 1 Litre Vegetable Stock
- 1 Tbsp Olive Oil
- 3 Tbsp Moroccan Spice
- 1 Tbsp Cumin
- 1 Tbsp Cinnamon
- 1 Tbsp Ground Ginger
- 1 Tbsp Coriander
- 1 Tbsp Paprika
- Salt & Pepper
- Red Chilli Pepper optional
- Black Olives optional
- In a small bowl add all the seasonings and mix well.
- Chop up the beef into bite sized chunks and remove any fatty bits. Rub the seasoning into the beef and place the beef in the fridge for an hour.
- Peel and finely cut the onion and the garlic. Place them in the tajine with the olive oil and cook over a medium heat for 2 minutes or until the onion softens. Add the beef and fry for a further 5 minutes or until the beef is sealed.
- In a blender mix together the tinned tomatoes, vegetable stock, prunes, tomato puree and drained chickpeas. Add them to your tajine. Bring it to the boil and once it has come to the boil, reduce the heat and simmer for 15 minutes.
- Meanwhile, peel, deseed and chop up the butternut squash and add to the tajine.
- Give it a stir, add the lid and cook for a further 90 minutes on a medium heat.
- Add in some small pieces of red chilli peppers and some black olives.
- Serve with warm crusty bread.