Best Cinnamon Beef Tagine Recipes

CINNAMON BEEF TAGINE

Cinnamon Beef Tagine image

Long, slow cooking brings out the layered flavors of North African spices, such as cinnamon, bay leaf, cumin, ginger and red pepper, in this Moroccan stew.

Provided by Annacia

Categories Stew

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs top sirloin steaks or 1 1/2 lbs top round beef, cut in 3/4-inch cubes
2 tablespoons flour
2 tablespoons vegetable oil, divided
1 (14 1/2 ounce) can chicken broth, fat free
1 medium onion, cut into small wedges
2 1/2 teaspoons ground cumin
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon cayenne
1 bay leaf
8 cups assorted cut-up vegetables, such as butternut squash, sweet potatoes, red bell peppers
1/2 cup raisins

Steps:

Coat beef cubes with flour.
Heat 1 tablespoon oil in large saucepan or Dutch oven.
Add half of the beef; cook 10 minutes or until brown.
Remove from pan.
Repeat with remaining beef and oil.
Return all beef to pan.
Stir in broth, onion and all spices.
Bring to boil.
Reduce heat to low; cover and simmer 90 minutes, you may add more liquid as/if needed.
Add vegetables.
Cover and simmer 15 minutes or until vegetables are tender.
Stir in raisins.
Serve with couscous, if desired.

Nutrition Facts : Calories 480.4, Fat 31.2, SaturatedFat 10.8, Cholesterol 111.1, Sodium 313.5, Carbohydrate 14.8, Fiber 1.3, Sugar 8.2, Protein 34.3

CINNAMON BEEF TAGINE RECIPE

Cinnamon Beef Tagine Recipe image

Long, slow cooking brings out the layered flavors of North African spices, such as cinnamon, bay leaf, cumin, ginger and red pepper, in this Moroccan stew. Photo credit: Kristen Doyle from Dine and Dish.

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

2 pounds top round beef, cut in 3/4-inch cubes
2 tablespoons flour
2 tablespoons vegetable oil, divided
1 can (14 1/2 ounces) beef broth
1 medium onion, cut into small wedges
1 tablespoon McCormick® Cinnamon, Ground
2 teaspoons McCormick® Cumin, Ground
1 teaspoon McCormick® Ginger, Ground
1 teaspoon McCormick® Sea Salt Grinder
1/8 teaspoon McCormick® Red Pepper, Ground
1 McCormick® Bay Leaves
4 cups cubed butternut squash (3/4-inch cubes)
3 cups cubed sweet potatoes (3/4-inch cubes)
1 red bell pepper, cut into 1-inch pieces
1/2 cup raisins

Steps:

Coat beef cubes with flour. Heat 1 tablespoon of the oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the beef; cook 5 minutes or until browned on all sides. Remove from pan. Repeat with remaining beef and oil. Remove beef from pan; set aside.
Stir broth, onion, cinnamon, cumin, ginger, sea salt, ground red pepper and bay leaf into pan. Bring to boil, stirring to release brown bits in bottom of pan.
Return meat to pan. Add vegetables; mix well. Return to boil. Reduce heat to low; cover and simmer 30 minutes or until vegetables are tender. Stir in raisins. Serve with couscous, if desired.

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