Cinnamon Beef Tagine

Cinnamon Beef Tagine
4.5 from 2 ratings
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Enjoy the aromatic flavors of cinnamon, cumin, ginger, bay leaf and red pepper with this traditional Moroccan stew made with beef, butternut squash and sweet potatoes.This recipe is courtesy of McCormick.
Prep Time
15
minutes
Cook Time
45
minutes
Servings
8
servings
Cinnamon Beef Tagine
Total time: 60 minutes
Ingredients
  • 2 pound top round beef, cut in 3/4-inch cubes
  • 2 tablespoon flour
  • 2 tablespoon vegetable oil, divided
  • 14 1/2 ounce beef broth (1 can)
  • 1 medium onion, cut into small wedges
  • 1 tablespoon mccormick® ground cinnamon
  • 2 teaspoon mccormick® ground cumin
  • 1 teaspoon mccormick® ground ginger
  • 1 teaspoon mccormick® sea salt grinder
  • 1/8 teaspoon mccormick® ground cayenne red pepper
  • 1 mccormick® bay leaves
  • 4 cup cubed butternut squash (3/4-inch cubes)
  • 3 cup cubed sweet potatoes (3/4-inch cubes)
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/2 cup raisins
Directions
  1. Coat beef cubes with flour.
  2. Heat 1 tablespoon of the oil in large saucepan or Dutch oven on medium-high heat.
  3. Add 1/2 of the beef; cook 5 minutes or until browned on all sides.
  4. Remove beef from pan, and repeat with remaining beef and oil.
  5. Remove beef from pan; set aside.
  6. Stir broth, onion, cinnamon, cumin, ginger, sea salt, ground red pepper and bay leaf into pan.
  7. Bring to boil, stirring to release brown bits in bottom of pan.
  8. Return meat to pan.
  9. Add vegetables; mix well and return to boil.
  10. Reduce heat to low; cover and simmer 30 minutes or until vegetables are tender.
  11. Stir in raisins.
  12. Serve with couscous, if desired.
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