Beef and Mixed Vegetable Tagine with Ethiopian Berbere

PREP TIME

20 minutes

COOK TIME

200 minutes

SERVES

4 people

Ingredients

1 tbsp The Spice People’s Ethiopian Berbere
500 g beef, diced into 3cm chunks – I like to use gravy beef or chuck steak
1 brown onion, sliced
6 small chat potatoes
2 carrots, cut into quarters
2 zucchinis, cut into quarters
1 red and 1 yellow bell pepper, cut into strips
1 long red chilli – optional
1 slice preserved lemon, chopped finely – can also used the zest of a lemon plus juice
1 handful chopped parsley

The love this recipe

This African twist on the one-pot wonder is full of wonderful flavors, textures, and aromas that will delight your senses!

Spiced with our Ethiopian Berbere that carries a bit of heat, flavored with zesty preserved lemon and salty olives, and layered with fresh braised mixed vegetables and tender slow-cooked beef chunks.

For this recipe, I just use a heavy-based pot in place of a tagine, but if you have a traditional tagine, by all means, use that, just be sure to keep an eye on the base while it cooks as it can burn a little easier.

Serve with couscous, rice, salad, or just as is and enjoy!

Directions

Remove your beef from the fridge 30 mins before coming to room temp.Place a heavy-based pot or tagine – if using – onto a medium heat with a good glug of olive oil. When hot, add your beef pieces in with a generous pinch of salt and brown on all sides. Remove from the pan and set aside on a plate.
Add your onion slices to the pot and saute until they begin to soften – about 3 mins. Add your garlic and spice blend and saute for a further minute until fragrant.

Maneuver your spiced onions so they lay flat on the base of the pot. Arrange the meat on top of the onions along with the resting juices, followed by your potatoes, then carrots, zucchinis, peppers, preserved lemons, and chilli. Add water (or stock) into the pot until it’s all just covered. Bring to a simmer – about 20 mins – then once bubbling, place your lid on and cook on a very low heat for about 3 hours, or until super-fragrant and the meat is falling apart.
Garnish your hot pot with your chopped parsley and serve with couscous, rice, or just as is.