Our 2012 Carr Grenache is so packed full of flavors it is a great addition to this Moroccan Tagine. The corriander and cinnamon in the stew bring out the same flavors in the wine.
Morroccan Beef Tagine
1.5 lbs. stewing beef
1 onion, diced
1 small bunch of fresh cilantro
1 15 oz. can chickpeas, drained
1 15 oz. can chopped tomatoes
3.5 c. organic vegetable stock (divided)
1 small butternut squash (about 1.5 lbs.) cubed
1/2 c. prunes, stoned and roughly torn
2 tablespoons slivered almonds, toasted
freshly ground black pepper
1 tbsp. ras el hanout spice mix (recipe follows)
1 tbsp. ground cumin
1 tbsp. ground cinnamon
1 tbsp. ground ginger
1 tbsp. sweet paprika
1. Mix all the spice rub ingredients together in a small bowl. (If you cannot find ras el hanout at the store, follow recipe below) Put the beef into a large bowl, massage it with the spice rub, then cover with saran wrap and put into the fridge for at least 2 hours or overnight.
2. When you’re ready to cook, heat a generous amount of olive oil in a tagine or heavy bottomed pot and brown the meat over a medium heat for about 5 minutes. Add your chopped onion and cilantro stalks and fry for another 5 minutes. Pour the chickpeas and tomatoes in, then pour in 1.5 cups of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½ hours.
3. At this point, add your squash, the prunes and the rest of the stock. Gently mix everything then put the lid on and cook for another 1½ hours. Keep an eye on it and add a little water if it starts to looks too dry.
4. Scatter the coriander leaves over the tagine along with the toasted almonds. Serve immediately over couscous.
Adapted from Jaime Oliver
Ras El Hanout
- 1 tsp. ground cumin
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground coriander seeds
- 1/2 tsp. ground aniseed
- 1/2 tsp. ground tumeric
- 1/2 tsp. cayenne
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cloves
1. In a small bowl whisk together all ingredients until combined. Spice blend keeps in an airtight container at cool room temperature 1 month. (you add more or skip a spice to your preference)