Beef tagine with spinach and olives  Beef tagine with spinach and olives 12625 beef tagine with spinach and olives

Beef tagine with spinach and olives

Posted on

recipe image  Beef tagine with spinach and olives aca0806ca5ff796d86b759b83a1d4ddb l

Preserve your beef stew to the subsequent level with this delicious beef, spinach and olive tagine.

Apr 19, 2015 2:00pm

  • 30 mins cooking
  • Serves 4
  • Print  Beef tagine with spinach and olives printer



Beef tagine with spinach and olives

  • 1 tablespoon olive oil
  • 1.2 kilogram beef blade steak, trimmed, chopped coarsely
  • 1 brown onion (150g), chopped finely
  • 2 clove garlic, beaten
  • 1 teaspoon floor allspice
  • 1 teaspoon dried chilli flakes
  • 1 pinch saffron threads
  • 410 gram canned beaten tomatoes
  • 1/2 cup (125ml) beef inventory
  • 300 gram spinach, trimmed, shredded coarsely
  • 1/2 cup (60g) seeded inexperienced olives
  • 2 tablespoon thinly sliced preserved lemon rind
  • 1/3 cup (45g) coarsely chopped, roasted unsalted pistachios


Beef tagine with spinach and olives

  • 1

    Heat half the oil in 6-litre (24-cup) stress cooker; cook beef, in batches, unless browned. Preserve away from cooker.

  • 2

    Heat ultimate oil in cooker; cook onion, garlic and spices, stirring, unless onion softens. Return beef to cooker with undrained tomatoes and inventory; salvage lid. Teach cooker to excessive stress. Lower heat to stabilise stress; cook Quarter-hour.

  • 3

    Birth stress the spend of the instant beginning advance; obtain lid. Lope in spinach, olives and preserved lemon; simmer, uncovered, unless sizzling. Season to fashion. Encourage tagine sprinkled with nuts.


If you’ve an electrical stress cooker you doubtlessly could seemingly well not ought to reduce the warmth to stabilise stress, your cooker will robotically stabilise itself. Persistently consult with the producer’s instructions ahead of the spend of. Preserved lemons, a correctly-known ingredient in North African cooking, are salted lemons bottled for a number of months; the flavour is salty, queer and perfumed.

The Latest from Australian Girls folk’s Weekly Meals

Be taught More

Leave a Reply

Your email address will not be published. Required fields are marked *