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Beef Tagine

Submitted by sam from worthing 30 April 2012

This freezers really well - only re-cooked from defrosted. cooked  in a Tagine pot - although you can use a saucepan or casserole pot. And in fact - best made a day ahead !



  • 2 tbsp oil (olive).
  • 500g stewing beef, cubed.
  • 1 can chopped toms.
  • 250ml beef stock.
  • 1 large onion, chopped.
  • 3 mediumish sized potatoes, peel and chunked.
  • 1 tbsp fresh parsely.
  • 1 tbsp ground coriander.
  • 1 tsp ras el hanout.
  • 1/2 tsp salt.
  • 1/2 tsp ground ginger.
  • 1/2 tsp paprika.
  • 1 tsp ground cumin.
  • Good grind of pepper.


Heat oil in pot/pan/dish, add beef cubes and brown, then add the potatoes and onions, the tin toms and stock, stir. add all the herbs and spices and stir. Put lid on and bring to the boil - then reduce the heat to a very very gentle simmer, and cook for one and half hours. have a check to see if the potaoes are cooked through - and you may need to cook for another 30 mins - the longer the better anyway.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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