Beef Tagine Recipe
2 pounds beef stew meat
1/4 cup olive oil
1 large onion, finely chopped
6 whole garlic cloves
10 oz mushrooms, chopped
1 large carrot, peeled and shredded
1 tsp salt
1 tbsp sweet paprika
1/2 tbsp cumin
1/2 tbsp turmeric
1/2 tbsp Aleppo pepper
1 cup water
1 cup red wine
16 oz cherry tomatoes
1 bunch cilantro, roughly chopped
1/4 cup tamarind syrup (Real Deal Oot brand is our favorite)
Warm oil in a large pot over medium heat. Add beef and sear all sides to a golden brown. Set aside.
Place the onions in the pot and saute for 3 to 5 minutes, until they are soft and tender. Add the garlic, mushrooms and carrots and sauté for two minutes. Add the salt, paprika, cumin, turmeric and Aleppo pepper.
Return the beef to the pot, then stir ingredients to mix well.
Pour water and red wine into the pot and stir well. Place the tomatoes and cilantro on top, then cover the pot and simmer for 5 minutes.
Add the tamarind syrup, cover the pot and place in the oven for 2 hours, until the beef is fork tender.
