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Beef Tagine

Yield 6 servings.

Ingredients

  • Vegetable cooking spray
  • 2 teaspoons olive oil
  • 1 1/2 pounds lean boneless shoulder roast, cut into 2-inch cubes
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
  • 1/2 cup canned no-salt-added beef broth, undiluted
  • 2 teaspoons peeled, minced gingerroot
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 2 cloves garlic, minced
  • 2 cups sliced carrot
  • 2 medium zucchini
  • 1/4 cup pitted, chopped kalamata olives
  • 6 cups cooked couscous (cooked without salt or fat)

Nutrition Information

  • calories 416
  • caloriesfromfat 17 %
  • fat 7.8 g
  • satfat 2 g
  • monofat 3.5 g
  • polyfat 0.6 g
  • protein 33.4 g
  • carbohydrate 53.5 g
  • fiber 0.0 g
  • cholesterol 64 mg
  • iron 0.0 mg
  • sodium 339 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add meat, and cook until browned on all sides, stirring often. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.

  2. Return meat to Dutch oven; sprinkle with flour, salt, and pepper, tossing well. Add tomatoes and next 5 ingredients; stir well. Add carrot; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes.

  3. Cut zucchini in half lengthwise; cut each half crosswise into thin slices. Add zucchini and olivesto meat mixture; simmer 20 additional minutes or until meat and vegetables are tender. Serve over couscous.

Oxmoor House Cooking Light Collection