Beef & Olive Tagine

Beef & Olive Tagine

Beef & Olive Tagine

Prep Time
5 Minutes
Ingredients
12
Servings
4
A rich beef stew with olives cooked in a traditional tagine.
Ingredients
  • 1 tablespoons olive oil

  • 450 gram (1 pound) lean stewing steak, diced

  • 1 tablespoons plain flour

  • 250 millilitre (9 fluid ounce) beef stock

  • 1 tablespoons Paprika

  • 1 teaspoon Herbes de Provence

  • ¼ teaspoon Garlic Granules

  • 2 teaspoon tomato purée

  • 200 gram (7 ounce) tin chopped tomatoes

  • 50 gram (2 ounce) black olives, sliced

  • Sautéed potatoes to serve

  • Green beans to serve

Key Products
Paprika

Product Information

£ 1.70/unit,34g
Herbes de Provence

Product Information

£ 2.00/unit,11g
Garlic Granules

Product Information

£ 1.90/unit,47g

Instructions

  • 1 Heat the oil in the tagine base over a medium heat and fry the meat until browned. Add the flour and cook for 1 minute, stirring.
  • 2 Blend in the stock together with the Paprika, Herbes de Provence, Garlic Granules, tomato purée, tomatoes and olives. Bring to a gentle simmer.
  • 3 Reduce the heat to low, cover with the tagine lid and cook very gently on the stove top for 2-2½ hours, stirring occasionally.
  • 4 Serve with sautéed potatoes and green beans.
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