beef and vegetable tajin
(1 rating)
Every once in awhile, my husband and I make a meal plan of new recipes. We pick something like 30 new recipes. It takes us about 6 months to make it through this list (since we're spontaneously trying other new recipes). My husband loves doing this, and he loves finding heavy, rich food with ethnic flair. This is Moroccan Jewish and the spices turned my home into a heavenly place to be while we waited 4 hours for this to cook. And the end result was just as fabulous as the smells promised!
(1 rating)
yield
4 - 6
method
Stove Top
Ingredients For beef and vegetable tajin
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2 Tbspolive oil
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2 lgonions, sliced
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4 clovegarlic, mashed
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2 lblean boneless beef, cut in 1" pieces
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28 ozitalian style tomatoes, with juice, coarsely chopped
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2 ccanned chick peas
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4 mdpotatoes, peeled and cut into 1" cubes
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4carrots, cut in chunks
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2 tspsalt
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1/2 tsppepper
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1 Tbspcumin
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2 tsppaprika
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2 tspginger
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1 tspcinnamon
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1 tspground coriander
- ADD NEAR THE END:
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1 tspcinnamon
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1 tspginger
How To Make beef and vegetable tajin
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1In a large heavy pot or Dutch oven, heat the olive oil over moderate heat; add onions and saute slowly until onions are golden.
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2Add all other ingredients, mix well, cover, and cook over low heat 4 - 6 hour. Remove cover for last half hour of cooking to thicken sauce.
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3Taste for salt. Add one additional teaspoon each cinnamon and ginger and mix well.
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