A simple tagine

Serves: 4
Course: Main Course
Cooking Time: 2 hrs 0 mins
  • 2tbsp olive oil
  • 400g beef chuck in 2cm dice
  • Salt and black pepper
  • 1 onion, peeled and diced
  • 1 large carrot, peeled and diced
  • 2 cloves of garlic, peeled and sliced
  • 1tsp tomato purée
  • 1tsp cumin powder
  • ½tsp ground cinnamon
  • 300mls chicken stock
  • 1 tin of chickpeas, rinsed
  • A squeeze of honey
  • 8 dried apricots, sliced

1 Set the oven to 160 degrees.

2 Heat the olive oil in an ovenproof pan until it is gently smoking.

3 Add the beef, season and brown for a couple of minutes.

4 Add the onion, carrot and garlic. Continue to sear for another minute or two.

5 Turn down the heat and add the tomato purée and the spices, followed a minute later by the stock, chickpeas, honey and apricots.

6 Bring to a simmer, cover and put in the oven for 90 minutes, until the beef is tender.

7 Check the seasoning and serve with couscous, hummus and warmed flatbread.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford