Moroccan Beef Tagine with Caramelized Onions.
Moroccan Beef Tagine with Caramelized Onions.

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, moroccan beef tagine with caramelized onions.. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Moroccan Beef Tagine with Caramelized Onions. is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Moroccan Beef Tagine with Caramelized Onions. is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have moroccan beef tagine with caramelized onions. using 15 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Moroccan Beef Tagine with Caramelized Onions.:
  1. Get 1 kg Stewing steak.
  2. Take 3 Onions
  3. Take 3 clove Garlic diced
  4. Take 1 can Chopped tomatoes
  5. Get 4 Carots peeled and diced
  6. Take 250 ml Beef stock
  7. Get 1 tsp Cumin
  8. Prepare 1 tsp Turmeric
  9. Make ready 1 tsp Ginger ground
  10. Prepare 1/4 tsp Chilli flakes
  11. Prepare 1/2 tsp Saffron strands
  12. Make ready 2 Cinnamon sticks
  13. Get 1 tbsp Salt, used throughout recpie
  14. Get 3/4 tbsp Pepper, used throughout recipie
  15. Take 2 tbsp Olive oil, seperated
Steps to make Moroccan Beef Tagine with Caramelized Onions.:
  1. Dice 1 onion into 1" pieces, brown in frying pan with 1 tablespoon of oil, season.
  2. Cut beef into 1" cubes and add to the onions to brown, season again.
  3. Transfer to tagine, minus the juices.
  4. Add the stock and tomatoes and all the spices, add more salt.
  5. Bring to a simmer, lower heat and cover.
  6. Simmer for 90 minutes, stirring occasionally, top up with more stock if required.
  7. Slice 2 onions very thinly, add 1 tablespoon of oil to a pan over a low heat and add onions.
  8. Add salt and pepper to pan also 1 teaspoon of sugar.
  9. Cook over low heat for 45 minutes, stirring occasionally until caramelized and tender.
  10. Set onions aside.
  11. After 90 minutes remove lid of tagine and cook a further 30 minutes to thicken sauce.
  12. Sprinkle onions on top and serve fron dish with flat breads.

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