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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, moroccan beef tagine with caramelized onions.. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Moroccan Beef Tagine with Caramelized Onions. is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Moroccan Beef Tagine with Caramelized Onions. is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have moroccan beef tagine with caramelized onions. using 15 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Moroccan Beef Tagine with Caramelized Onions.:
  1. Get 1 kg Stewing steak.
  2. Take 3 Onions
  3. Prepare 3 clove Garlic diced
  4. Prepare 1 can Chopped tomatoes
  5. Get 4 Carots peeled and diced
  6. Take 250 ml Beef stock
  7. Prepare 1 tsp Cumin
  8. Make ready 1 tsp Turmeric
  9. Get 1 tsp Ginger ground
  10. Prepare 1/4 tsp Chilli flakes
  11. Take 1/2 tsp Saffron strands
  12. Take 2 Cinnamon sticks
  13. Make ready 1 tbsp Salt, used throughout recpie
  14. Take 3/4 tbsp Pepper, used throughout recipie
  15. Take 2 tbsp Olive oil, seperated
Instructions 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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