Moroccan Beef and Zucchini Tagine

Ingredients

• 2 tbsp olive oil
• 1 ¼ lb beef sirloin, cut in cubes
• ½ cup chopped onion
• 3 cloves garlic, minced
• 2 tsp ras el hanout
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp ground ginger
• 1 cup crushed tomatoes
• 1 cup chicken or beef broth
• 3 medium zucchini, cut in chunks
• ¼ cup chopped fresh cilantro
• salt and black pepper, to taste

Check the label of the products you use (chicken_broth, ras_el_hanout) for added sugar or starch.

Steps

1. 1

   Brown the beef in the oil in batches in a wide, heavy pot. Set aside.

   Start 8 min timer
2. 2

   Cook the onion and garlic in the same pot until soft, then stir in the spices.

   Start 3 min timer
3. 3

   Return the beef, add the tomatoes and broth, cover, and simmer gently until the beef is tender.

   Start 30 min timer
4. 4

   Add the zucchini and cook uncovered until tender and the sauce thickens.

   Start 10 min timer
5. 5

   Finish with cilantro and adjust the seasoning.

Tips

• Use chuck for a richer stew; extend the simmer by 30 minutes.
• Check the ras el hanout label for added sugar or fillers.