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Beef Tagine
RecipeBeef Cuts
Beef Tagine
Cubed beef stewed with vegetables, turmeric, saffron and pimiento-stuffed olives.
Yield: 24 servings
1. Heat oil in large braising pan. Add beef; brown on all sides.
Olive oil1/2 cup
Beef for Stewing (IMPS/NAMP 135A), cubed 1 inch6 pounds
2. Add onions, celery, carrots, ginger, and garlic. Cook and stir 5 minutes.
Onions, chopped1 1/2 pounds
Celery, sliced1 1/2 pounds
Carrots, sliced 1/4-inch1 1/2 pounds
Ginger, minced2 1/2 ounces
Garlic, minced2 ounces
3. Add tomatoes, water, lemon juice, turmeric, salt, pepper, and saffron. Bring to boil; cover. Simmer about 45 minutes until beef is tender, stirring occasionally.

4. Stir in olives; simmer 15 minutes. Keep hot.

5. For each serving: Portion 3/4 cup beef mixture. Accompany with couscous, if desired.
Canned whole tomatoes with juice, chopped5 1/4 pounds
Water2 cups
Lemon juice1/3 cup
Ground turmeric2 teaspoons
Salt2 teaspoons
Ground black pepper2 teaspoons
Saffron threads1 teaspoon
Olives stuffed with pimiento8 ounces
Couscous na

Nutrition information per serving: 237 calories; 12 g fat (3 g saturated fat; 7 g monounsaturated fat); 55 mg cholesterol; 592 mg sodium; 13 g carbohydrate; 2.9 g fiber; 21 g protein; 6.1 mg niacin; 0.5 mg vitamin B6; 1.7 mcg vitamin B12; 3.3 mg iron; 14.4 mcg selenium; 4.7 mg zinc; 87.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, iron and choline.
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