It made me laugh when I asked my fiancé while he was at work if I should make a tagine for dinner and he couldn’t type a “Yesssssssss!!!!!!!!!” fast enough. It’s one of the simplest things to make, but boy does it make some crazy good results!
This recipe is great for those rainy days where you want a hearty meal with minimal effort. I’ll admit, the hardest part about this dish is having the amazing smells waft into the next room while you have to wait for it to cook. It’s a good thing it’s a mission to take out of the oven or else I’m sure I’d finish the entire dish before it is ready with my sample tastes.
A slow cooker or tagine is perfect for tasty dishes where you throw whatever veggies you have in the house and a meat (if you have, else they also make great vegetarian dishes) and leave it to cook for hours. You do not have to stick strictly to the veggies I’ve listed below, simply throw in whatever veggies you have in the house, but the more, the better!
Beef and medley of veggies tagine/ slow cooker
- 1 onion
- 2 cloves of garlic
- 500g stewing beef
- 4 medium potatoes
- 1 large carrot
- a handful of rosa tomatoes
- 6 medium sized mushrooms
- 1 corn cob
- ½ head of broccoli
- ½ head of cauliflower
- 5 fresh dates
- olive oil
- ¼ teaspoon cayenne pepper
- 1 teaspoon parsley
- 1 teaspoon turmeric
- ¼ teaspoon sage
- ½ teaspoon basil
- ¼ teaspoon cinnamon
- ½ teaspoon pepper
- 2 teaspoons Himalayan salt
- 1 teaspoon honey
- 500ml water
- Preheat the oven to 180 degrees Celsius*.
- Heat a pan with a tablespoon of olive oil. Peel and cut the onion in half. Slice the halves and place them into the pan and sauté. Peel and crush the garlic cloves with your knife, then chop them finely. Add them to the onions and cook until golden. Place the onion mixture at the bottom of the tagine or slow cooker.
- Cut the beef into cubes and fry them with a tablespoon of olive oil until browned. You can also just add them without frying them first but I find that browning them gives the dish extra flavor. Place the beef on top of the onion mixture.
- Julienne the carrots, cut the potatoes into chunks, slice the tomatoes in half, cut the corn off of the cob, divide the mushrooms into quarters and section the broccoli and cauliflower into individual stems. Place the veggies into the tagine.
- Cut the dates into quarters, ensuring to take the pips out. Place these on top of the veggies.
- In a cup, mix the spices, from the cayenne pepper to the honey listed above, with the water. Pour this mixture into the tagine or slow cooker. If you want it to be less saucy then put less water but remember the tagine is designed to not allow the moisture to escape so the water you put in there will reduce minimally.
- Put the lid on the tagine and place in the oven and cook from 3-5 hours. Serve with cous cous, rice or barley.
*My tagine is from Poetry and made in Portugal. This is a glazed tagine which is not the way a traditional Moroccan tagine is made. However, it makes my life a whole lot easier because mine is dishwasher and oven safe. If you have a clay or ceramic traditional Moroccan tagine, read up on how to use it safely as it can crack if exposed to heat too quickly.