Despite the name, you don’t need a traditional tagine to make this spiced Moroccan stew; this paleo friendly winter warmer demands nothing more than a stovetop and a few hours of stewing time. We love it served with cauliflower rice and a smattering of fresh herbs and toasted almonds.
- 1kg of grass-fed stew beef, cut into chunks
- 2 large onions, sliced
- 2 cloves of garlic, chopped
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cloves
- 1 teaspoon of smoky paprika
- 1/2 teaspoon of ground cardamom
- 3 tablespoons of freshly grated ginger
- 500ml of The Stock Merchant Beef Bone Broth or Grass-Fed Beef Stock
- 1 large zucchini, chopped
- 1 large lemon, cut into wedges
- 3/4 cup of sulfate-free dried apricots
- handful of chopped parsley and/or coriander, to serve
- handful of green olives, to serve
- handful of sliced and toasted almonds, to serve
- Rub a good glug of oil, garlic and spices on meat. Cover in a bowl and allow to marinate in the refrigerator for a few hours, ideally overnight.
- Preheat oven to 160 degrees. Heat a little oil in a large cast iron dutch oven or heavy-based saucepan. Add the meat and the onions and toss about the pan, searing the meat and softening the ovens.
- De-glaze the pan by pouring over the stock and scraping the brown bits off the bottom of the pan . Add the lemon and a good pinch of sea salt. Bring the pot to the boil then reduce the heat immediately.
- Cover and allow to simmer gently to about an hour and forty minutes. Add the zucchini and the apricots and allow the stew to simmer uncovered for about fifteeen minutes, allowing the liquid to reduce slightly and thicken.
- Serve with cauliflower rice, with the olives, almonds and fresh herbs scattered across.