Beef Tagine with Couscous (Morocco)

Name: Beef Tagine with Couscous (Morocco)
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 3/4 lbs beef stew meat (about 800 grams), preferably chuck, cut into cubes; 2 white onions; 2 cloves garlic; as needed Chickpeas,; 1 bell pepper; 1 potato; 1 carrot; Other vegetables of your choice, if desired; Spices:; 1 tablespoon paprika (3 teaspoons); 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1 teaspoon ground cumin; 1/2 teaspoon ground ginger; Black pepper, to taste; 1 teaspoon ground cinnamon (optional); 1 fresh chili pepper (optional); 1 pinch saffron; 1 1/3 cups couscous (about 250 grams); as needed Butter,; as needed Extra virgin olive oil,

Tony Mazzanobile @tonyliebt_kocht

This dish is named after the pot it's cooked in: a traditional clay vessel with a cone-shaped lid. The classic recipe features beef, cooked together with a mix of seasonal vegetables and plenty of spices. Tagine is a family-friendly dish enjoyed any time, not just for special occasions. Traditionally, diners sit on small benches around a low table, the lid is removed, and everyone eats together, often with flavorful bread made from grains.

Tony Mazzanobile @tonyliebt_kocht

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Ingredients

Serves 4 servings

1 3/4 lbsbeef stew meat (about 800 grams), preferably chuck, cut into cubes
2white onions
2 clovesgarlic
as neededChickpeas,
1bell pepper
1potato
1carrot
Other vegetables of your choice, if desired
Spices:
1 tablespoonpaprika (3 teaspoons)
1/2 teaspoonground coriander
1/2 teaspoonground turmeric
1 teaspoonground cumin
1/2 teaspoonground ginger
Black pepper, to taste
1 teaspoonground cinnamon (optional)
1fresh chili pepper (optional)
1 pinchsaffron
1 1/3 cupscouscous (about 250 grams)
as neededButter,
as neededExtra virgin olive oil,

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Steps

1

In a nonstick skillet, heat a drizzle of olive oil and a pat of butter. Over high heat, sear the beef (lightly dusted with flour) on all sides until browned.
2

Slice the onions thinly. No need to chop finely, as they will break down during the long cooking. Place them in a large, high-sided pot with a drizzle of olive oil. Cook covered over very low heat for about 20–25 minutes, stirring occasionally, until soft and translucent (add a few tablespoons of water if needed to prevent browning; they should stay white, not toasted).
3

Transfer the beef to the pot with the onions, scraping all the juices from the skillet with a wooden spoon. Stir well, season with salt and pepper, and cook covered over very low heat for about 15 minutes (add a few tablespoons of water if needed to prevent sticking).
4

Add the tomatoes, minced garlic, ground cumin, ground ginger, turmeric, a pinch of saffron, coriander, paprika, and deseeded chili pepper. Cover with water, season lightly with salt, stir well, and cook covered over very low heat for about 1 hour and 30 minutes, just barely simmering. Check occasionally and add more water if needed.
5

Begin adding the vegetables, cut to similar lengths if possible, in order of their cooking times (carrots, potatoes, bell peppers, chickpeas, and if you like, zucchini, peas, etc.). Cook for about 30 more minutes. Adjust salt to taste, turn off the heat, and leave covered.
6

Prepare the couscous. If you have a tagine pot, you can use it; otherwise, cook the couscous another way. In a large bowl, combine 1 1/3 cups couscous (about 250 grams) with 2 or 3 tablespoons olive oil. Gently mix with a fork to coat the grains.
7

Meanwhile, in a nonstick saucepan, bring 1 cup water (about 250 grams) and salt to a boil. Add the couscous, stirring gently so all the water is absorbed. Turn off the heat, cover, and let rest for 2 minutes. Add 2 pats of butter, then cook over very low heat for another 3 minutes, fluffing the couscous gently with a fork. Now it's ready.
8

To serve, place the couscous in the center of a large serving platter. Use a cup to make a well in the center, then add the beef and chickpeas. Arrange the vegetables around and drizzle everything with the cooking juices.