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Moroccan Beef Tagine | One Pot Chef

Moroccan Beef Tagine | One Pot Chef



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Moroccan Beef Tagine is a sumptuous, exotic casserole made with delicious, aromatic herbs and spices. Slow cooked in a stovetop tagine or a large, heavy bases saucepan, this dish is best served with rice, cous cous or your choice of vegetables. Your friends will think you are a world-class chef at your next dinner party – give it a go!

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=================
RECIPE FACT SHEET
=================

INGREDIENTS IN THIS DISH:

700g of Beef Chuck Steak (or other cheap cut of meat)
2 Brown Onions (peeled and chopped)
Olive Oil
2 Cloves of Garlic (crushed)
2 Teaspoons of Ground Coriander
2 Teaspoons of Moroccan Seasoning (spice mix)
1 Teaspoon of Ground Cumin
2 Tablespoons of Tomato Paste
Zest of 1 Orange (grated orange rind)
2 Cups of Beef Stock
1 Cup of Water
1 Cup of Pitted Prunes (chopped)

Preparation Time: About 15 minutes
Cooking Time: About 1-2 hours

SERVES 6 – 8

ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)

More cooking videos at:
http://www.onepotchefshow.com

Music Track:
“Bright Wish” and “Peppy Pepe”
by Kevin MacLeod
http://incompetech.com
Royalty Free Music – Used with Permission under Creative Commons license.

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View Comments (48)

48 Comments

  1. umm umar

    May 4, 2016 at 4:20 pm

    Thanks Mate!
    :)

  2. wattamutt

    May 4, 2016 at 4:20 pm

    Is he saying brown onions? Does anyone know what other names brown onions are referred to as? 

  3. John

    May 4, 2016 at 4:20 pm

    Looks great.  You had me until the prunes (just not a fan).  Any suggestions for a replacement?

  4. Martina Anti Blabla

    May 4, 2016 at 4:20 pm

    dried apricots or light raisins also yummy!

  5. Girlique

    May 4, 2016 at 4:20 pm

    Where can we buy a tagine in Australia? I've never seen one. Great receipt!!

  6. Samira Regag

    May 4, 2016 at 4:20 pm

    I love that tajine 

  7. Jorge Zakastan

    May 4, 2016 at 4:20 pm

    Ummm….delicious. Thank you

  8. Przemek Reksc

    May 4, 2016 at 4:20 pm

    you are a great cook, it is also a nice recipe with pattatoes and carrots.
    with a salad with commcumber and tommatoes.

    greats of poland

  9. Nerflover10097

    May 4, 2016 at 4:20 pm

    I love gahlic.

  10. Morello

    May 4, 2016 at 4:20 pm

    Nice.
    All you need is an original Moroccan Tagine dish made of heavy clay.
    The taste will be much better than it already is 🙂
    With gratitude from Morocco.

  11. Alana Shenefield

    May 4, 2016 at 4:20 pm

    you are very welcome…have a great day!!

  12. OnePotChefShow

    May 4, 2016 at 4:20 pm

    Thanks Alana 🙂

  13. Alana Shenefield

    May 4, 2016 at 4:20 pm

    ur amazing,witty, cute, dashing,daring and down to earth too!! i LOVE ur videos i wish you the very best in life and in your career and future endeavors as well, can't wait till the next video comes out…love from ohio…alana

  14. Cook With Aussie

    May 4, 2016 at 4:20 pm

    This is great mate! Cheers

  15. NinaLPedersen

    May 4, 2016 at 4:20 pm

    May I ask: Are you a fan of Nigella Lawson? 🙂

  16. Armitage2

    May 4, 2016 at 4:20 pm

    it was good

  17. OnePotChefShow

    May 4, 2016 at 4:20 pm

    I think that was the brand 🙂

  18. Ameer Hammod

    May 4, 2016 at 4:20 pm

    The brand of the tagine you used was Baccarat Gourmet, Am I right?

  19. Ameer Hammod

    May 4, 2016 at 4:20 pm

    The brunt of the touching

  20. troglodyte3344

    May 4, 2016 at 4:20 pm

    In England we would need to call it Horse Meat Tagine.

  21. MsSpark111

    May 4, 2016 at 4:20 pm

    Thanks! I'm gonna go watch that now! 🙂

  22. OnePotChefShow

    May 4, 2016 at 4:20 pm

    I think it's from my "Beef Chow Mein" video 😉

  23. MsSpark111

    May 4, 2016 at 4:20 pm

    what dish is it at 0:12 seconds?

  24. OnePotChefShow

    May 4, 2016 at 4:20 pm

    It was a gift from my sister, but they can be found in most Kitchen shops and Department Stores 😉

  25. Ameer Hammod

    May 4, 2016 at 4:20 pm

    Where did you get that tagine?

  26. Felipe Rodrigues

    May 4, 2016 at 4:20 pm

    Loved the orange zest.I also like Michelle´s point.Adding a few dates would be delicious too.How is the aussie barbecue??Lots of pork?

  27. Mado Yado

    May 4, 2016 at 4:20 pm

    love from morocco 🙂 i really love tagine 🙂

  28. ynkrock7

    May 4, 2016 at 4:20 pm

    That looks absolutely amazing!

  29. OnePotChefShow

    May 4, 2016 at 4:20 pm

    Dates sound delicious 🙂

  30. Michelle Doe

    May 4, 2016 at 4:20 pm

    wow, that looks so delicious.. I wonder if you can use dates instead of prunes, I'll try and make this soon! 🙂

  31. fcwalter

    May 4, 2016 at 4:20 pm

    That was an absolute hit at dinner time! My husband always asks: “is this One Pot Chef’s?” whenever I cook something delicious. Keep up the good work, your recipes are awesome! 🙂

  32. Dont Mess WithMe

    May 4, 2016 at 4:20 pm

    and who the hell do you think you are? it's his video and he's cooking it the way he wants!

  33. Gemma Pilling

    May 4, 2016 at 4:20 pm

    This look delicious! Although, I make a version and use apricots rather than prunes. It Yum.

  34. silver2screen

    May 4, 2016 at 4:20 pm

    OMG… this guy is awesome! 🙂

  35. Byakkotai1868

    May 4, 2016 at 4:20 pm

    Lamb or chicken tagine is quite common I think too, so you could use that, think our chef misread your sentence about your family not eating beef.

  36. Hajar Jaidi

    May 4, 2016 at 4:20 pm

    Hi I'm Moroccan and I will try this! Thanks for sharing. I'll try to reduce the sauce since my kids and hubby aren't into saucy dishes. Awesome recipe. Thanks for sharing 🙂 by the way I lived in Sydney for a few months and I loved it! I have a question: do you use Vegemite in recipes or do Australian eat it on toast for snack only? Thanks :))

  37. Hajar Jaidi

    May 4, 2016 at 4:20 pm

    I'm

  38. Danielle Noriega Lee

    May 4, 2016 at 4:20 pm

    Hi Chef , you should remove the meat , vegetable and prunes , then reduce the sauce till it thickens and pour the meat , vegetable and prunes back into the simmering sauce before serving

  39. kong11232

    May 4, 2016 at 4:20 pm

    Hey sir, do you pay GST on food in Australia? I plan on coming for tertiary education and if that's the case then I will make one of ur recipes every day!

  40. Zakaria Soufiani

    May 4, 2016 at 4:20 pm

    I'm Moroccan and I can tell you that a metal tajine is commonly used as well 😉

  41. Zakaria Soufiani

    May 4, 2016 at 4:20 pm

    Moroccans are far from being angry, they're just purists 😀

  42. dgsasamoto

    May 4, 2016 at 4:20 pm

    2 Moroccans commented n both hated on the tagine. Does really matter wether it's cooked in metal or ceramic? It's what cooks do! You take a recipe and add your own twist to it! Maybe Moroccans are angry people…

  43. TakkiToes

    May 4, 2016 at 4:20 pm

    Not only does it look good, but the prunes will clear ya out!

  44. jessi94C

    May 4, 2016 at 4:20 pm

    mhhh beautiful..wow hahah

  45. Naoufalitos24

    May 4, 2016 at 4:20 pm

    i'm Moroccan and I have never seen a metal tajine, it is traditionally made of clay or ceramic

  46. Yasmin Nissim

    May 4, 2016 at 4:20 pm

    I love how excited you were when you took the top off 🙂 David you're such a joy to watch – so cute!

  47. Arabisqa

    May 4, 2016 at 4:20 pm

    ooh yes sorry we also use big shapes of meat not those one I hope this is helpful for u, I wish I was near so I can let u taste the real moroccan one but I may do a video just for u soon :p

  48. Arabisqa

    May 4, 2016 at 4:20 pm

    hey I love ur recipes but am moroccan plz dont use orange nad garlic with meat we never use them
    we first put onion with olive oil then we add meat we let it just like 3 min to 5 till the meat changes the color, then in a cup of water we add salt plus black peper, red peper, cuman, ginger, safran, and we mix all this we that cup of water and we add to the tajine
    mix all after 10 min add another cup or 2 of water and leave it I love to add potatoes to it but only after the meat done
    good luck

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